Sunday, May 29, 2011

我的娘惹粽(Nyonya Chang)

糯米料:(1kg 大约得20大粒,如果裹中形大约可得25个)



  • 1包粽叶 约80片 (浸泡过夜, 洗净),适量尼龙绳,数片香兰叶(剪成4cm小片)

  • 2 kg 糯米(洗净, 浸泡隔夜)

  • 2大匙 粟米油

  • 3小匙盐,2茶匙胡椒粉,1小匙糖

馅料:


  • 1.5 kg 三层肉

  • 20朵香菇 (浸软, 切粒)
  • 200克 冬瓜糖 (切粒)
  • 12粒 小葱头,8瓣蒜头(搅烂)

调味料:4大匙芫茜粉,1茶匙胡椒粉,2茶匙盐,2大匙糖,1大匙黑酱油

做法:


  1. 猪肉洗净,用热水烫肉去除血水。

  2. 把800克水烧开,放入肉,煮20分钟。(汤水大约剩2杯)取出猪肉,搁凉,将猪肉切丁。
  3. 烧热2汤匙油放入搅烂的葱头,蒜头,炒香。
  4. 加入切丁的猪肉,冬瓜糖,香菇及其他调味料,除了芫茜粉。
  5. 倒入煮肉剩余的汤,以中火煮30分钟。
  6. 最后加入芫茜粉,继续焖煮至肉馅几乎收干。 冷却待用。(可以提早一天准备)。
  7. 把浸隔夜的糯米沥干加入油,盐, 胡椒粉, 拌匀。
  8. 取2片粽叶折成斗形,放入1汤匙糯米, 中间加入馅料, 盖上糯米,放入一小片香兰叶,包好, 用尼龙绳绑紧。
    煮开一锅水, 放入已绑好的粽子, 盖上锅盖, 以小火煮约2小时至熟透, 即可捞起。(用气压锅只需30分钟即可)。

Ingredients:



  • 2kg glutinous rice(soak overnight),

  • 80 pcs bamboo leaves (washed & soak overnight), 40 hemp strings/nylon strings, 40 pcs 4cm long pandan leaves,

  • 2tgsp oil

  • 3 tsp salt, 1tsp sugar, 2tsp pepper

  • 1.5kg pork belly

  • 20 shitake mushrooms (soak n diced)

  • 100g preserved winter melon (diced)

  • 12 shallots & 8 cloves garlic (pounded to paste)

Seasoning: 1 tsp pepper,4tbsp coriander powder,1 tbsp dark soy sauce, 2 tbsp sugar, 2tsp salt


Method :


  1. Clean and wash pork belly, drained. Bring 800g of water to boil. Put in the pork belly and cook for 20 mins (stock reduced to 2 cups). Drain and dice pork belly finely. Reserve stock that has been used to boil pork.

  2. Stir-fry garlic and shallots paste till fragrant. Add pork, mushrooms and winter melon then stir-fry thoroughly. Stir in seasoning except corainder powder.

  3. Pour in the stock and continue cooking in low fire for 30 minutes.

  4. Add in coriander powder and cook till the stock almost dry up. Set aside. (The filling can be prepared 1 day earlier).

  5. Rinse glutinous rice which already soak overnight. Drain and mix with oil and seasoning.

  6. Take 2 pieces of bamboo leaves stacked together. Fold near bottom 1/3 of leaves and shape into cone. Spoon in 1 tbsp glutinous rice. Add in filling then cover with 1tbsp glutinous rice. Top with a pcs of pandan leaf before folding the bamboo leaf over.

  7. Wrap into triangular parcel. Tie securely with a hemp string.


  8. Boil a large pot of water and boil rice dumplings for 3 hours. Top up with boiling water to ensure that water covers rice dumplings completely at all times. Remove and hang dry. (I used preasure cooker which only need to cook for 1/2 an hour).

13 comments:

  1. 单看粽子的颜色,让人想起穿着KEBAYA的娘惹,还有啊娜多姿的倩影。

    ReplyDelete
  2. 很美味的娘惹粽子。很有本领。裹的美美的。很棒!

    ReplyDelete
  3. 这个我喜欢!太美了和看得出很好吃,赞!!

    ReplyDelete
  4. 我每年都想裹娘惹粽,但每次都给我妈泼冷水...哈哈!
    我很喜欢你这些粽子,食谱我copy了!一定会找机会做的...

    ReplyDelete
  5. 这是甜的记起了,有没有辣的我吃过辣的娘惹粽也好吃。

    ReplyDelete
  6. 这个是我最爱的Nyonya粽。。。谢谢Jane, 食谱我收下了!

    ReplyDelete
  7. 这个我好喜欢吃的咯。。。但是我不会做,去年裹去年的肉粽子,裹得东脱西脱的。

    ReplyDelete
  8. 非常漂亮:)
    我还没有吃过这样漂亮的粽子呢

    ReplyDelete
  9. 喵喵,谢谢你。

    茄子,应你的要求上的粽子,我乖吗?

    hanushi, Joceline, TQ

    Ann, 如果你在这,我肯定送给你吃。

    Felvin, 做么泼冷水?不好吃吗?

    chan913, 不会绑辣的,你试试再给我食谱,我很乐意尝试。

    ReplyDelete
  10. Sh1l1n, 不客气,喜欢就好。

    annann, 再试试看,应该难不倒你。

    东东,谢谢你,我好高兴哦。要不我邮寄给你?哈哈。。。

    ReplyDelete
  11. 可以知道什么是芫茜粉吗
    哪里有的卖呢??

    ReplyDelete

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