Monday 31 March 2014

印尼蕉叶烤鱼 Fish Cooked in Banana Leaves | Pepes Ikan

父母和小弟弟上星期从日本旅行回来,而姐姐也是在上个星期到了泰国的一个小岛度假,唯有我呆在家中发霉。原本上周末计划与家人带着小宝贝到港澳游玩,小宝贝的预防针也提早在几个月前就开始打,可是订机票前才听到一些禽流感的新闻,心想带着小孩子去旅行,还是小心为妙好,最后就决定取消这次的旅行,待小宝贝长大些才去。不过也庆幸没去,看到新闻报导近日香港受惡劣天气影响,下暴雨及落雹。虽然没得去旅行,不过托了弟弟从日本地帮我买些特色的产品回来,终算可以弥补一下心灵上的遗憾,看到那些特产时心里好兴奋,期盼已久盐渍樱花终于买到了,还有一些特别的甜点和点心,这些特产下一回才跟大家分享吧!


最近好喜欢用蕉叶来做料理,续巴厘岛蕉叶烤鸡后,我再来一个印尼蕉叶烤鱼。烤鱼和烤鸡都都是来自印尼的料理,所以都用了很多香料来调味,用了香蕉叶来包裹,让食材的香味更上一层楼。其实以前很怕一些要捣碎香料的料理,不过有了食物料理器后一切都不再是问题,烤鱼和烤鸡的香料我一起准备,捣碎后就放入冰箱里的冷冻库冷冻起来,要煮的前一晚才将香料糊从冷冻库移去冰箱下格解冻,其实是蛮方便的,哈哈,这也是制水的原因,搞到我要想这种方法来节省水的用量!









虽然这烤鱼的卖相黄黄红红的,可是一点也不辣,
只有香料的香味而已,如果好辣的话,
可在搅香料糊是加些指天椒。





我用了石斑鱼肉来烤,结果老公却觉得应该换一些味道较重的鱼比较适合,吃吃一下,我也觉得他说得对!






印尼蕉叶烤鱼 
(食谱参考The food and cooking of Indonesia & the Philippines, pg.109)

材料:
鱼肉 500克(切块)
酸柑 2粒(挤汁)
盐 适量
香蕉叶 1-2大片(剪成4个方形)

香料:
小葱头 6粒
红辣椒 2条(去籽)
姜 25克
黄姜 15克
香茅 2支
石古仔 4粒
椰糖 2茶匙

做法:
1. 在一个碗里放入鱼块,然后淋上酸柑汁,放置一旁腌大约10至15分钟。

2. 将所有香料的材料放入食物处理器里,搅拌成糊状即可,加入适量的盐调味。将香料糊与鱼块混合均匀备用。

3. 将香蕉叶摊平,把适量的鱼块和香料放在中央,然后裹好,用绳子固定。

4. 把香蕉叶包裹放在烤盘上,放入预热180°C的烤炉,烤25至30分钟或至鱼肉熟为止。伴与白饭和叁巴辣椒酱一起食用。



Fish Cooked in Banana Leaves | Pepes Ikan 

(Recipe adapted from The food and cooking of Indonesia & the Philippines, pg.109)

Ingredients:
500g fresh fish fillet (cut into chunks)
juice of 2 limes
Salt, to taste
1-2 banana leaves (cut into 4 big squares)

Spice paste:
6 shallots
2 red chillies (seeded)
25g ginger
15g turmeric
2 lemon grass stalks
4 candlenuts
2tsp palm sugar

Methods:
1. In a large bowl, toss the fish fillets in the lime juice then leave to marinate at room temperature for 10-15 minutes.

2. Put all the spices paste ingredients in a food processor, blend until become a coarse paste, then season with salt. Turn the paste into the bowl with the fish and toss to coat the fish in it.

3. Place the banana leaves on a flat surface and divide the fish mixture equally among them. Tuck in the sides and fold over the ends to form a neat parcel. Secure with string.

4. Place the banana leaf parcels in preheated oven, bake at 180°C for 20-35 minutes or until the fish is fully cooked. Serve hot with rice and a sambal.








I am submitting this post to Asian Food Fest: Indonesia, hosted by Alice from I Love. I Cook. I Bake.     






豉油皇虾 Pan-Fried Prawns in Premium Soy Sauce

今天已经是三月的最后一天,这也意味着2014已经过了四分之一,时间真的过得好快!以为制水的噩梦即将结束,哪知新闻又有报道制水制度将会继续直到四月尾,真的好惨啊!


新年期间娘家的姐弟来我家拜年后我们一同到家附近的酒楼用餐。原本我们点的套餐里有一道白灼虾,不过由于一些用料家人不吃,所以就改为豉油皇虾,我觉得很庆幸改了菜单,因为这豉油皇虾出奇的好吃,酱油的香味很香,令人一试难忘。其实之前有看过豉油皇大虾的食谱,不过一直都没空试,直到有一次在娘家,妈妈正烦恼要煮什么味道的虾,大家忽然谈起新年期间吃过的豉油皇虾,我拿起手机,找了食谱,妈妈就试煮豉油皇虾,这豉油皇虾也是依那个食谱煮的。






虽然我已经用了特级鲜味酱油,不过老公还是嫌不够香,莫非要用原食谱中的金酱油才可以提高香味?








新年期间吃的豉油皇虾,卖相和味道都很好~!






豉油皇虾 

(食谱参考Day Day Cook,做少许更改)

中虾 10只(去肠泥)
青葱 2根(切1寸长段)
蒜头 2瓣
酱油 1-2汤匙
绍兴花雕酒 1汤匙
红辣椒 1条(斜切片)

腌料:
酱油 1汤匙
绍兴花雕酒 1汤匙
粟粉 1茶匙
白胡椒粉 1/2茶匙
糖 1茶匙
麻油 1茶匙

做法:
1. 将大虾腌制5分钟。
2. 在油锅中以高火加热适量的油,加入蒜头和青葱炒香。
3. 加入大虾煎至两面金黄。
4. 加入酱油和绍兴花雕酒调味。
5. 加入红辣椒椒,加盖煮一分钟。(时间视虾的大小而定,请自行调整)
6. 然后加上葱段快速翻炒。熄火,盛入盘中,乘热食用。



Pan-Fried Prawns in Premium Soy Sauce

(Recipe adapted from Day Day Cook, with some minor adjustments)

Ingredients:
10 medium prawns (deveined)
2 stalk spring onion (cut into1 inch long)
2 cloves garlic
1-2tbsp soy sauce
1tbsp Hua Diao Shao Xing Wine (Chinese cooking wine)
1 red Chilli (sliced ​​diagonally)

Marinate:
1tbsp soy sauce
1tbsp Hua Diao Shao Xing Wine (Chinese cooking wine)
1tsp corn starch
1/2tsp white pepper
1tsp sugar
1tsp sesame oil

Methods:
1. Marinate the prawns for 5 minutes.
2. Heat up some oil on high heat. Add garlic and spring onions.
3. Add prawns to pan fry until golden brown on both side.
4. Season the prawns with soy sauce and Hua Diao Shao Xing Wine.
5. Add red chilli and cover with lid, cook for 1 minutes. (The time of cooking is depending on the size of the prawns, please adjust accordingly)
6. When ready, add some spring onions and quickly stir fry. Transfer to serving plate and it's ready to serve.









I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Moon from Food playground at this post.






泰式蒸红咖哩海鲜 Thai Curry Seafood Custard | Hor Mok Talay

之前只用来煮泰式蒸红咖哩鱼咖哩鱼蛋猪皮萝卜的红咖哩酱还有蛮多的,不想收太多的酱料在冰箱,所以我就照了之前泰式蒸红咖哩鱼的做法,把鱼块换成海鲜,做成泰式蒸红咖哩海鲜 Hor Mok Talay。这次懒得折香蕉叶盒子的我就干脆在蒸盘上铺上一片香蕉叶,直接将咖哩鱼胶倒入,方便又快捷!比上次加了多一点的椰浆,蒸好后的咖哩海鲜就比较软些,没上次那么结实。照片中的蒸盘是刚败回来的,寻找小宝贝玩具时无意间看到的(玩具部和厨房用具在同一楼)。刚好有一部份的碗碟烤盘大减价,80%这个诱惑实在太大了,令我控制不了扫了几个碟子和烤盘回家,其实我想扫完全部不同款式的碟,可是家里的橱柜空间有限,老公又在那里盯着,所以就罢了!
















泰式蒸红咖哩海鲜 Thai Curry Seafood Custard | Hor Mok Talay


材料:
鱼肉 250克(切小块)
虾仁 100克(去肠泥)
墨鱼 200克(洗净切圈)
泰式红咖喱酱 4汤匙
鸡蛋 2粒
椰浆 300毫升(冷藏)
鱼露 1汤匙
疯柑叶 6叶(切幼丝)
红辣椒 1条(切幼丝)
香蕉叶

淋面:
椰浆100毫升
粘米粉 1汤匙

做法:
1. 将香蕉叶铺于蒸盘里,备用。将鱼肉块,红咖哩酱,鸡蛋,和鱼露放入食物搅拌器内,搅拌成糊状。

2. 加入冷椰浆和一大部份的红辣椒和青柠叶丝(只留少许作装饰用),再次搅拌直到均匀为止。

3. 将混合物倒入蒸盘里,然后加入墨鱼和虾仁混合均匀,放入水已经煮滚得蒸锅里,以高火蒸大约20分钟或至完全熟透。

4.将100毫升椰浆和1汤匙的粘米粉混合均匀直到没有颗粒为止,放入小锅里加热,把椰浆淋在蒸好的海鲜上,撒上少许疯柑叶丝和红辣椒丝,即可食用。



Thai Curry Seafood Custard | Hor Mok Talay

Ingredients:
250g fish fillet (cut into bite size)
100g shelled prawns (deveined)
200g cuttlefish (clean and cut into rings)
4 tbsp Thai red curry paste
2 eggs
300ml coconut milk (chilled)
1 tbsp fish sauce
6 kaffir lime leaves (thinly sliced)
1 red chilli (thinly sliced)
Banana leaves

Topping:
100ml coconut milk
1tbsp rice flour

Methods:
1. Line the steaming plate with banana leaves. Place fish pieces, red curry paste, egg and fish sauce into a blender, blend until become a smooth paste.

2. Add the chilled coconut milk and the majority of the red chilli and kaffir lime leaves (save some for the topping), blend the mixture until incorporated.

3. Pour the mixture to the steaming plate, then add the squid and prawns, mix well. Steam the seafood custard at high heat for about 20 mins or until the custard is cooked.

4. Mix 100 ml of coconut milk with 1 tbsp of rice flour in a small bowl and stir until there are no lumps. Pour the mixture to a small pot, turn on the heat and cook at low heat till the mixture is thickened. Pour the thickened coconut milk on top of the seafood custard and sprinkle with the thinly sliced kaffir lime leaves and red chillies.









I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Moon from Food playground at this post.








Friday 28 March 2014

印尼香料炸鸡 Indonesian Fried Chicken with Crunchy Flakes | Ayam Goreng Kremes

最近一直看到网友在FB上传炸鸡的照片,香香脆脆的炸鸡看了令人垂涎三尺,这些炸鸡都是用近期蛮红的炸鸡粉炸的,有机会我也要买包来试试。其实我也很少会要在家里炸鸡,因为油的用量要蛮多,炸了鸡后剩下的油很难处理,不过如果遇到好吃的炸鸡的话,我也会考虑开炉炸鸡的!


转眼就到了月尾,制水的苦日子就快结束了,如果根据时间表,明天就会是最后一个制水日,可喜可贺,以后开炉就不用照着时间表走。早前就看中了这个印尼香料炸鸡,尤其是那个香脆面糊,所以一等到有水的日子我立即开炉炸鸡。虽然这炸鸡的工序蛮多,不过如果味道是好吃的话,多做几个步骤也值得。这食谱里的鸡肉以香料加水煮过,待水煮至减少后,香料就会依附在鸡肉上,然后再把鸡肉放入油锅里炸一炸,香喷喷的炸鸡就出炉了,这还没完呢,好戏还在后头,怎能忘了那香脆片呢?煮鸡所剩下的精华高汤加上大量的炸蒜酥作为面糊的基底,拌入其他材料下锅油炸,酥酥脆脆的香脆面糊就完成了~!只可惜时间不足,没能像原食谱一样准备爪哇叁峇虾酱叁峇来配搭这个炸鸡。不过可以吃到香脆面糊我就很满足了,很喜欢那个加了炸蒜酥的香脆面糊,蒜香味很重,蛮好吃的!






昨日的晚餐~印尼料理配搭泰国料理
印尼香料炸鸡+泰式蒸红咖哩海鲜


赶时间要吃晚餐了,所以照片拍得马马虎虎。









印尼香料炸鸡 

(食谱参考Indonesiaeats,做少许更改)

材料:
鸡 1只(重约1.3公斤,切成8块)
青柠 2粒(榨汁)
盐 1/2汤匙
清水 900毫升

香料:
蒜头 15瓣
小葱头 15粒
石古仔 9粒
芫茜籽 3汤匙(烤香)

香脆面糊 :
炸蒜头 6汤匙
鸡汤 325毫升(以香料煮鸡所剩的汤)
清水 325毫升
鸡蛋 1粒(打散)
粘米粉 2/3杯
盐 1茶匙
白胡椒粉 1茶匙

做法:
1. 将香料的材料放入食物处理器里搅拌成糊状,备用。

2. 在一个锅里,放入鸡肉,青柠汁,盐,香料糊和清水,以中火煮约20-30分钟,或直至液体剩下约325毫升左右。

3. 将鸡从锅里取出,沥干水份,然后放入油锅里炸至金黄色。

4. 香脆面糊 :将炸蒜头磨碎,与粘米粉,白胡椒粉和盐混合均匀。在一个大碗里,倒入鸡汤,清水和打散的鸡蛋,拌匀,然后再加入粉类搅拌均匀。烧热油锅,用勺子勺入面糊,炸至金黄色后用筛捞出,放在厨房纸巾上吸取多余的油份。每次只放入一勺的面糊,一直重复此步骤,直到用完所有面糊为止。

5. 将炸鸡与香脆面糊一起呈碟,伴与爪哇叁峇虾酱叁峇和蔬菜(生的或烫熟)一起食用。



Indonesian Fried Chicken with Crunchy Flakes | Ayam Goreng Kremes

(Recipe adapted from Indonesiaeats, with some minor changes)

Ingredients:
1 whole chicken (about 1.3kg, cut into 8 pieces and wash thoroughly)
2 lime
1/2 tbsp salt
900ml water

Spices paste:
15 cloves garlic
15 shallots
9 candlenuts
3 tbsp toasted coriander seeds

For Kremes (Crunchy Flakes):
6 tablespoons fried garlic ready to use
325 ml chicken broth (a leftover from boiling chicken with spices)
325 ml water
1 egg (beaten)
2/3 cup rice flour
1 tsp salt
1 tsp ground white pepper

Methods:
1. Using a food processor, grind all spices paste ingredients together to form a paste.

2. In a pot, combine chicken pieces, freshly squeezed key lime juice, spice paste, salt and water. Cook over medium heat about 20-30 minutes or until the liquid is about 325ml left.

3. Remove chicken from the pot, drain any excess liquid and deep fry until golden brown on each side.

4. Kremes (Crunchy Flakes) : Grind the fried garlic, then combine it with rice flour, ground white pepper and salt. In a big bowl, add leftover chicken broth, water and beaten egg; whisk. Add rice flour mixtures in to a chicken broth mixture and whisk. Using a ladle, add one ladle of kremes mixture into a fryer or wok and fry the kremes over high heat. Remove from fryer with a strainer and place on a kitchen paper towel to absorb the oil. Only do one ladle each time and repeat this step until all kremes mixture is used up.

5. Serve fried chicken over kremes with sides of sambal bajak (Javanese sambal) or sambal terasi and raw or blanched/boiled vegetables.










I am submitting this post to Asian Food Fest: Indonesia, hosted by Alice from I Love. I Cook. I Bake.     






Thursday 27 March 2014

摩卡大理石烤鸡蛋糕 Mocha Marble Baked Egg Cake

红到不得了的烤鸡蛋又在我家出现了,很想念那种绵密口感的蛋糕组织,所以昨日家里的水一来,待小宝贝睡着后就马上下厨房敲鸡蛋去。一般的大理石蛋糕都是可可味加原味的,颠覆传统,我改用摩卡味,在可可面糊里添加少许咖啡粉,让蛋糕多了一阵咖啡香。小时候大日子时总会有蒸的鸡蛋糕,拜拜完后妈妈都会将大大个的鸡蛋糕切片让我们吃,最喜欢就是将鸡蛋糕沾点咖啡一起吃,不过那种蒸的鸡蛋糕每次吃时都会有蛋糕屑掉下来。长大后就很少人要吃这些传统的鸡蛋糕了,西式糕点琳兰满目,小时候的一些糕点也渐渐地被人遗忘,不过随着科技的发达,旧式的糕点又再重现,比起以前,现在食谱也比较容易取得,这也是多谢一众网友的无私分享。就如现在的这个烤鸡蛋糕,口感依然一样,不过就比蒸的版本多了一份湿润和绵密的口感,拌入一点咖啡粉进面糊,就可以吃出小时候的那个味道。


前两个星期前回了娘家一趟,姐姐带了她烤的玛德莲小蛋糕让我们试。原来小侄儿有份参与玛德莲小蛋糕的制作,姐姐过后用手机传了她拍的照片,小侄儿帮忙筛面粉和搅拌鸡蛋,看到这些照片真的好感动,小瓜已经长大了!看回这些照片,我也期盼我的小宝贝快点长大,可以和妈咪一起下厨房敲鸡蛋玩面粉,享受亲子乐!


















生日时买给自己的小木盒已收了好久,现在将它的第一次献给这个摩卡大理石烤鸡蛋糕。其实买的时候有两个颜色,一个是绿蓝色,另一个就是这个原色木盒,一直犹豫不决到底要买那个好,虽然价钱不太贵,如果没记错的话应该是RM13,不过老公一向不鼓励我为部落格买东买西来拍照,所以最后只好向绿蓝色的盒子说再见,不过有缘的话我一定会把它带回家!

















我的鸡蛋糕爆脸了~!






摩卡大理石烤鸡蛋糕

(原食谱来自Chris Lim,做少许更改)

材料:
蛋白 6个
幼糖 130克
蛋黄 6个
全蛋 2个
粟米油 100克
低筋面粉 130克(过筛)
香草香精 1茶匙
可可膏 1茶匙
咖啡粉 1/3汤匙(我用Starbuck的Italian Roast,1包)

做法:
1. 将蛋黄,全蛋,粟米油,低筋面粉和香草香精搅拌均匀成蛋黄糊备用。

2. 把蛋白打至发泡后,分数次慢慢地加入幼糖打至硬性发泡。

3. 把蛋白霜分三次轻轻地拌入蛋黄糊里。

4. 把1/3的面糊勺入另一个碗里,加入可可膏和咖啡粉拌匀成摩卡面糊。

5. 将原味面糊与摩卡面糊交替倒入八寸方形模里,用筷子在面糊里以“8”字形划,形成大理石纹。

6. 轻震出大气泡,放入预热160ºC的烤箱里,烘烤30-35分钟或至熟即可。烤好后立刻倒扣待冷,脱模切片即可。

备注:
我用八寸脱底方模内,没有铺纸或抹油。




Mocha Marble Baked Egg Cake

(Recipe adapted from Chris Lim, with some minor adjustments)

Ingredients:
6 eggs white
130g caster sugar
6 egg yolks
2 whole eggs
100g corn oil
130g superfine flour (sifted)
1 tsp vanilla essence
1 tsp chocolate emulco
1/3 tbsp coffee powder (I use Starbuck's Italian Roast, 1 pack)

Methods:
1. In a mixing bowl, whisk the egg yolks, whole eggs, corn oil, vanilla essence and superfine flour until well combined.

2. In another mixing bowl, beat the egg whites until it look bubbly and foamy, then gradually add in the caster sugar and continue to beat until stiff peak form.

3. Use a spatula gently fold in the egg white meringue to the egg yolks mixture, then fold in the remaining egg whites to the mixture.

4. Scoop out 1/3 of the plain batter to a bowl. Add chocolate emulco and coffee powder to the batter and mix well.

5. Scoop spoonfuls of two batters and put them in the cake pan, alternate the plain and mocha batter. Then use a skewer or chopsticks to insert and gently swirl it to create the marble like pattern.

6. Gently knock the pan to remove any air bubbles, bake in preheated oven at 160ºC for 30-35 minutes or when skewer is inserted in the centre of the cake and it comes out clean. Invert the cake immediately after baking and leave it to cool before cutting into slices.

Note:
I use 8" square cake pan with removable bottom, and no need to grease and line the baking paper.






Thursday 20 March 2014

彩色地图烤鸡蛋糕 Colorful Topo Map Baked Egg Cake

最近在Facebook红到不得了的烤鸡蛋糕终于在我家出现了,我想我应该还来得及搭尾班车吧!怕太重鸡蛋味的我为这原貌朴素的烤鸡蛋糕改头换面,用了地图蛋糕的魔法,把烤鸡蛋糕换成了彩色地图的外衣。












一出炉已经立即倒扣待凉,
临睡前下楼去查看时还有点温热,
我把模翻回来,结果表面立即有皱皱的纹出现,
不过还好不是太多。





原本最高那一层是浅浅的红色,结果下手太轻,
出来的效果红色竟然比橙色还浅,
不过还好看得出是四个颜色。











 泡了一小壶的玫瑰花茶来配着彩色地图烤鸡蛋糕。












彩色地图烤鸡蛋糕 Colorful Topo Map Baked Egg Cake

(原食谱来自Chris Lim,做少许更改)

材料:
A:
蛋白 6个
幼糖 130克

B:
蛋黄 6个
全蛋 2个
粟米油 100克
低筋面粉 130克(过筛)
发粉 1/2茶匙(过筛)
香草荚 1条(用小刀切开,把香草籽刮出)

C:
香兰香精 1/2茶匙
橙色素 少许
红色素 少许
可可粉 适量

做法:
1. 将B材料拌均匀成蛋黄糊备用。

2. 把蛋白打至发泡后,分数次慢慢地加入幼糖打至硬性发泡。

3. 把蛋白霜分三次轻轻地拌入蛋黄糊里。

4. 把面糊分成四份,其中三份分别加入香兰香精,橙色素和红色素,搅拌均匀备用,另一份则保留原味。

5. 将香兰面糊倒入烤模内,用刮刀抹平,然后在面糊上洒上一层薄薄的可可粉。接着原味面糊轻轻地倒入,用刮刀轻轻地抹平,再洒上薄薄的可可粉。过后用橙色面糊重复以上的步骤,最后把红色面糊倒入抹平即可(最后一层面糊不需要洒上可可粉)。

6. 放入预热160ºC的烤箱里,烘烤35分钟或至熟即可。烤好后立刻倒扣待冷,脱模切片即可。


备注:
我用八寸脱底方模内,没有铺纸或抹油。






I am submitting this post to Aspiring Bakers #40 - Rainbow and Ombre Party! (March 2014) hosted by Cynthia of The Baking Biatch.








巴厘岛蕉叶烤鸡 Bali Baked Spices Chicken in Banana Leaves Wraps | Ayam Betutu

曾听过小姑提起她去巴厘岛旅行时吃过当地出名的烤鸡Ayam Betutu,听名字感觉很好吃的样子。家里的食谱书里有一个烤鸭Bebek Betutu的做法,不过一看到食谱就吓了一跳,要烤4至5个小时,我在想我的烤箱可以耐烤这么久吗?上网查看了一些食谱,发现如果用鸡的话烤的时间大多数是1小时多至二小时,所以我用回那个食谱,然后把鸭换成鸡,做成Ayam Betutu。


食谱里用到蛮多的黄姜,为了准备烤鸡的材料,我的手指和指甲都被黄姜染成黄黄的。这鸡我提早一天涂抹好香料,用铝箔纸和香蕉叶包裹好放在冰箱里腌制过夜,让香料可以慢慢地渗透进鸡肉里,隔天烤之前提早一小时把鸡拿出来让温度退到室温才放入烤炉里烤。像西式烤鸡一样,我习惯把香料糊涂抹于鸡胸的皮与肉之间,这让平时吃起来很干很柴又很淡味的鸡胸肉吃起来更有味道,同时也可以保持湿润。当鸡烤到一半时,厨房就传来香味,渐渐的香味越来越重,原来是虾酱的味道。在制水的这段日子里,家里都不敢买太多的蔬菜,怕很快会变坏,所以昨日的晚餐很简单,就只有烤鸡配白饭。






烤了两个小时多,鸡肉都烤得软软的,一扯即开。






烤得香喷喷的巴厘岛蕉叶烤鸡









切掉了两个鸡腿,剩下的就是厚厚的鸡胸肉,
虽然厚不过不会柴。
一时没留意烤炉,最高的部份烤得有点黑了!


终于买到了印尼虾酱Terasi Udang,
里面的虾酱是包成一小包的,挺方便的。






巴厘岛蕉叶烤鸡 Bali Baked Spices Chicken in Banana Leaves Wraps | Ayam Betutu

(食谱参考The food and cooking of Indonesia & the Philippines, pg.132,做少许更改)

材料:
全鸡 1只 (重约1.8公斤)**
香蕉叶 1大片
铝箔纸 1大片
盐 适量
黑胡椒 适量

香料:
小葱头 8粒
蒜头 4瓣
红辣椒 4条
姜 25克
黄姜 50克(或以1 1/2汤匙的黄姜粉代替)
香茅 2支
疯柑叶 4叶 [Kaffir Lime Leaves]
石古仔 4粒 [Candlenuts]
芫茜籽 2茶匙 [Coriander seeds]
印尼虾酱 1汤匙 [印尼语: Terasi Udang]
清水 1-2汤匙

做法:
1. 将所有香料的材料,除了印尼虾酱和清水以外,全部放入食物处理器里,搅拌至幼滑,然后再加入印尼虾酱和清水,搅拌成浓稠的糊状。

2. 把烤炉预热至160°C。将鸡的内外洗干净抹干,把香料糊均匀地抹在在鸡的表面和内腔,然后再撒上盐和黑胡椒调味。将香蕉叶抹干净摊平,把鸡放在中央,把两则的香蕉叶包起来,用绳子固定。(如果没有香蕉叶可以用铝箔纸来包裹,为了防止烧焦,包好香蕉叶后我再包多一层铝箔纸。















3. 把鸡放入烤箱里烤大约2小时,然后将鸡朝上的那部份铝箔纸和香蕉叶打开,将烤炉调至180°C让鸡继续烤大约30至45分钟或直到表面烤到金黄色为止。***














备注:
**原食谱里是用鸭,食谱名称Bebek Betutu,我改用鸡。
***原食谱里的鸭是烤4至5个小时,打开铝箔纸和香蕉叶后再烤30至45分钟。








I am submitting this post to Asian Food Fest: Indonesia, hosted by Alice from I Love. I Cook. I Bake.     





更新于25.03.14:
由于一些读者不懂华文,所以在此补上英文版本的食谱。
Updated on 25.03.14:
As some of the readers can't read mandarin and as per requested by one of the reader, here is the English version of the recipe.

Bali Baked Spices Chicken in Banana Leaves Wraps | Ayam Betutu
( Recipe adapted from The food and cooking of Indonesia & the Philippines, pg.132, with some minor changes )

Ingredients :
1 whole chicken ( weighing about 1.8 kg ) **
1 large banana leaves
1 large aluminum foil
Salt to taste
Black pepper to taste

Spices paste :
8 shallots
4 cloves garlic
4 chillies (seeded)
25g ginger
50g turmeric or 1 1/2tbsp turmeric powder
2 lemon grass stalks
4 kaffir lime leaves
4 candlenuts
2 tsp coriander seeds
1 tbsp Indonesian shrimp paste [ Indonesian : Terasi Udang]
1-2 tbsp water

Methods:
1. Using a food processor, grind all spices paste ingredients,except the Indonesian shrimp paste and water, together to form a smooth paste. Add the Indonesian shrimp paste and water and mix together until the mixture resembles a thick paste .

2. Preheat the oven to 160°C. Rub the spice paste all over the chicken, inside and out, and sprinkle with salt and pepper. Place the chicken in the center of the banana leaf and secure with string. Place the parcel in roasting pan. (If you can't get banana leaves, you can use aluminium foil instead. To avoid burning, I wrap the banana leaves parcel with an extra piece of aluminium foil)

3.Roast the chicken in the oven for about 2 hours, and then open the parcel to reveal the top of the chicken, and roast for a further 30-45 minutes at 180°C to brown the skin.







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