馬來西亞純椰子槳怎麼吃

Ⅰ 環球之旅:馬來美食——椰漿飯(Nasi Lemak)

椰漿飯（Nasi Lemak）
Nasi Lemak is a popular Malay dish made of rice cooked in coconut milk.
It is normally eaten with Hot chilli sauce.
椰漿飯是馬來人最普遍的食品，雖然在每棗明冊個新加坡的大排檔都可以找得到，但只凳宏有馬來人做的才是最好味、最正宗的。
With roots in Malay culture
its name is a Malay word that literally means 'rice in cream'. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger (mon in Malay cuisine) and occasionally herbs like lemon grass may be added for additional fragrance.
Traditionally
this es as a platter with cucumber slices
*** all dried anchovies (ikan bilis)
roasted peanuts
stir fried water convolvulus
hard boiled egg
pickled vegetables (achar) and hot spicy sauce (sambal). Nasi lemak can also e with any other acpaniments such as chicken
cuttlefish
cockle
beef curry (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these acpaniments are spicy in nature.
Nasi Lemak is widely eaten in Malaysia
even as a dish served in Malaysian schools. Nasi lemak is a breakfast dish
sold early in the morning at roadside stalls in Malaysia
where it is often sold packed in newspaper
brown paper or banana leaf. However
there are restaurants which serve it on a plate as noon or evening meals
making it possible for the dish to be treated as a delicacy. Nasi lemak panas which means hot nasi lemak is another name given to nasi lemak served with hot cooked rice.
This is Nasi Lemak (Coconut rice). You can see briefly what is inside.
椰漿飯的材料： Ingredients for Nasi Lemak:
米 Rice
椰漿 Coconut milk
香蘭葉 Pandan leaf
雞槐隱腿 Chicken leg
雞蛋 Eggs
蠔 Oyster/ Mussel
蝦 Prawn
江魚仔 Anchovy
花生 Peanuts
黃瓜 Cucumbers
蒜 Garlic
大洋蔥和小紅洋蔥 Onions and Shallot
馬來蝦膏粉 Belacan
辣椒干 Dried Chilli
黃姜粉 Turmeric Powder
麵粉 Flour
The rice is cooked like normal just that not with water
but with coconut milk.

Different versions
Nasi Lemak es in different versions if prepared by different chefs. Hotels have nasi lemak on their menu with elaborate dishes
such as beef rendang and the addition of other seafood
while humble roadside stalls sell them ready packed
known as "Nasi Lemak Bungkus"
meaning "Wrapped Nasi Lemak"
with minimal additions that costs beeen Ringgit Malaysia 1 to 7 per pack. There are Malaysian/Singaporean Chinese and Malaysian/Singaporean Indians versions.

Ⅱ 如何吃椰子汁

椰子是一種生長在熱帶的水果，椰子的個頭很大，外殼非常堅硬，第一次吃椰子的人沒有經驗一般都不知道椰子怎麼吃，椰子最美味的在於椰子的汁液，椰汁不僅營養豐富，口感甘甜，還能為身體補充很多種微量元素，是不可多得美味，想喝到椰子汁就需要掌握技巧，下面教大家椰子汁的喝法。

1椰子還沒有足夠成熟的時候顏色青青的，雖然椰肉不如老椰子美味，但是裡面的椰汁卻十分清甜可口，因此現在也有很多青椰子賣。

2當然市面上賣的都是三角頭頂的，那種只要把握好角度往頭頂上砍。或是用開紅酒塞子的開瓶器網頭頂轉

1而青椰。首先，要有一個青椰子。如果打開後裡面的椰汁要直接喝，不妨先將青椰子放在冰箱里冷藏至少2小時。然後找一把比較結實的刀子，比如廚房用的剁刀，在頭上橫砍一刀，削去--層外殼，青椰子的殼不硬，砍起來並不難。
2用剁刀。刀刃上靠近刀柄的一角，用點力氣砍進椰子頂部，在這個椰子的「天靈蓋」上我們需要繞著中點砍四刀，圍成一個四邊形，然後將這個四邊形的殼去掉，才能喝到裡面的椰汁。如果刀子無法一下子就砍穿椰殼，不妨原位多砍幾下確保砍透。這個事最好在廚房的水池邊上做，椰汁要是噴出來比較不容易沾染衣物。
1.椰子剝去硬殼，用刀削去椰子肉外面那層褐色的皮。
2.沖洗干凈。
3.切成玉米般大小的粒，這是為了料理機著想。
4.切好的椰子肉分4次倒入料理機，加入和椰子肉等量的或者多一點少一點的冷開水水都可以，按照自己喜歡淡或者稠的程度加，半個椰子肉加一大碗水，打出來的椰汁還是很甜很甜的。
5.打好的椰漿倒入豆漿袋，鍋里出椰汁。
6.喜歡熱的可以小火加熱喝，喜歡冷的還可以加入冰塊冰鎮喝

Ⅲ 怎麼做馬來椰漿飯，最正宗馬來椰漿飯的做法大全，馬來

原料:大米300克，椰汁450ml，椰漿絲5克，雞蛋1個，黃瓜椰漿飯半根，花生米100克，烤牛肉串3串，江仔魚150克。

調料:油4匙，鹽1匙。

1.米中倒入椰汁，放鹽、油煮熟，碗底放椰漿絲壓成型倒扣盤中，上撒椰漿絲和黑芝麻。

2.黃瓜去皮切片，雞蛋煮熟切塊，花生米、江仔魚炸熟。

3.盤中飯邊擺上2中原料即成。

Ⅳ 椰漿怎麼吃可直接飲用嗎

椰漿不能直接飲用，要稀釋過才可以。椰漿大多用於製作菜和點心，以下是椰汁馬蹄糕的製作方法：

准備用料：馬蹄粉100g、糖120g、椰漿200g、水430g、油適量

1、馬蹄粉、白糖准備好。