马来西亚纯椰子桨怎么吃

Ⅰ 环球之旅:马来美食——椰浆饭(Nasi Lemak)

椰浆饭（Nasi Lemak）
Nasi Lemak is a popular Malay dish made of rice cooked in coconut milk.
It is normally eaten with Hot chilli sauce.
椰浆饭是马来人最普遍的食品，虽然在每枣明册个新加坡的大排档都可以找得到，但只凳宏有马来人做的才是最好味、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.
椰浆饭的材料： Ingredients for Nasi Lemak:
米 Rice
椰浆 Coconut milk
香兰叶 Pandan leaf
鸡槐隐腿 Chicken leg
鸡蛋 Eggs
蠔 Oyster/ Mussel
虾 Prawn
江鱼仔 Anchovy
花生 Peanuts
黄瓜 Cucumbers
蒜 Garlic
大洋葱和小红洋葱 Onions and Shallot
马来虾膏粉 Belacan
辣椒干 Dried Chilli
黄姜粉 Turmeric Powder
面粉 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

椰子是一种生长在热带的水果，椰子的个头很大，外壳非常坚硬，第一次吃椰子的人没有经验一般都不知道椰子怎么吃，椰子最美味的在于椰子的汁液，椰汁不仅营养丰富，口感甘甜，还能为身体补充很多种微量元素，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椰子还没有足够成熟的时候颜色青青的，虽然椰肉不如老椰子美味，但是里面的椰汁却十分清甜可口，因此现在也有很多青椰子卖。

2当然市面上卖的都是三角头顶的，那种只要把握好角度往头顶上砍。或是用开红酒塞子的开瓶器网头顶转

1而青椰。首先，要有一个青椰子。如果打开后里面的椰汁要直接喝，不妨先将青椰子放在冰箱里冷藏至少2小时。然后找一把比较结实的刀子，比如厨房用的剁刀，在头上横砍一刀，削去--层外壳，青椰子的壳不硬，砍起来并不难。
2用剁刀。刀刃上靠近刀柄的一角，用点力气砍进椰子顶部，在这个椰子的“天灵盖”上我们需要绕着中点砍四刀，围成一个四边形，然后将这个四边形的壳去掉，才能喝到里面的椰汁。如果刀子无法一下子就砍穿椰壳，不妨原位多砍几下确保砍透。这个事最好在厨房的水池边上做，椰汁要是喷出来比较不容易沾染衣物。
1.椰子剥去硬壳，用刀削去椰子肉外面那层褐色的皮。
2.冲洗干净。
3.切成玉米般大小的粒，这是为了料理机着想。
4.切好的椰子肉分4次倒入料理机，加入和椰子肉等量的或者多一点少一点的冷开水水都可以，按照自己喜欢淡或者稠的程度加，半个椰子肉加一大碗水，打出来的椰汁还是很甜很甜的。
5.打好的椰浆倒入豆浆袋，锅里出椰汁。
6.喜欢热的可以小火加热喝，喜欢冷的还可以加入冰块冰镇喝

Ⅲ 怎么做马来椰浆饭，最正宗马来椰浆饭的做法大全，马来

原料:大米300克，椰汁450ml，椰浆丝5克，鸡蛋1个，黄瓜椰浆饭半根，花生米100克，烤牛肉串3串，江仔鱼150克。

调料:油4匙，盐1匙。

1.米中倒入椰汁，放盐、油煮熟，碗底放椰浆丝压成型倒扣盘中，上撒椰浆丝和黑芝麻。

2.黄瓜去皮切片，鸡蛋煮熟切块，花生米、江仔鱼炸熟。

3.盘中饭边摆上2中原料即成。

Ⅳ 椰浆怎么吃可直接饮用吗

椰浆不能直接饮用，要稀释过才可以。椰浆大多用于制作菜和点心，以下是椰汁马蹄糕的制作方法：

准备用料：马蹄粉100g、糖120g、椰浆200g、水430g、油适量

1、马蹄粉、白糖准备好。