Monday 22 February 2016

CNY Dishes # 5 - 春临大地喜丰收 | 瓦煲腊味饭 Claypot Waxed Sausage Rice | Lap Mei Fan

腊味是农历新年时的传统食品,很多人都会在新年前买些腊味应节送礼。记得小时候妈妈总会在新年时会蒸些腊鸭来吃,我记得当时我是非常怕那种味道,可能那时还小,所以不懂得欣赏腊鸭的特殊香味。小时爱吃的腊味只有腊肠而已,因为味道带甜,最喜欢的煮法就是将腊肠斜切片后用来煎。煎得香香的腊肠,配碗热乎乎的白粥,虽然简单,可是却很美味。近年来我爱上了腊肝肠,肝肠也称为润肠,颜色偏深褐色,是以肝制成的。前几年都是从同一间店买入肝肠,不过今年就换了向另一间店买,结果买回来的肝肠口感有别于往年买的,这一批肝肠吃起来粉粉的,酒香味偏浓,可是我就吃得很不惯,还是喜欢之前的那一款肝肠,因为口感比较扎实。


新年期间酒家和餐馆推出的年菜配套里都少不了腊味饭,可是每次吃到接近尾声肚子已经开始饱了,就算看到再美味的腊味饭也只是吃一两口而已。今年的团圆晚饭和娘家聚餐时,我们将饭食转换成面食,因为面食比较适合小孩子食用。新年至今我都未尝到腊味饭,心想反正家里都有材料,何不自己动手做。由于夫家家人都不吃腊味,所以我的腊味只是买来给自己吃而已,存货也只有腊肠和肝肠两种。


从香港有饭开的视频里看到了Jenny教煮的排骨腊味煲仔饭,视频里提到了易刮饭焦的秘诀。首先将水煮沸了才放入米,煮好饭后再以中火烧煲仔的四边约两分钟,就可以煮又香又脆的饭焦,而且很容易就可将饭焦刮出,一点也不会沾锅。我依照这这方法煮了三次, 效果都很不错,饭焦不会沾锅,而且很容易刮出,就连清洗瓦煲时也比较容易。吃了热乎乎的瓦煲腊味饭真的很满足,腊味的油脂都流到饭里去了,让每颗饭粒吃起来都有腊味香。我在腊味饭里加入了蒜苗,蒜苗味道带辛辣,让腊味饭吃起来不会那么的油腻。腊味饭味道虽然好吃,不过一定要适而可止,毕竟食用过多油脂量高的食品对身体也不好。






























瓦煲腊味饭

材料:
白米 1杯(洗净沥干,我用泰国香米)
水 1 1/3杯
腊肠 2条
腊润肠 2条
蒜苗 2根,斜切段
蒜茸1 茶匙

甜酱油:
酱油 2汤匙
老抽 1茶匙
绍兴酒 1汤匙
糖 3茶匙
麻油 1茶匙
水 1茶匙

做法:
1. 把腊肠和腊润肠浸泡在热水里5分钟,然后取出去肠衣,斜切片备用。

2. 把水加入瓦煲里煮至滚,然后加入白米,以大火煮大约5分钟或直到大部份水份被米吸收了。煮时要不时搅拌,以防止沾锅底。

3. 小心地将腊肠和腊润肠排放在饭上,加盖继续以小火煮10分钟。煮好后熄火,利用余热焖大约10分钟。

4. 在一个锅里,以中火烧热1/2汤匙的油。加入蒜茸爆香,然后加入蒜苗,拌炒1至2分钟即可,盛出备用。在一个小锅里加入甜酱油的材料,煮至糖完全溶化即可。

5. 把炒好的蒜苗排在饭上,淋上适量的甜酱油,将拌均匀后即可乘热食用。


份量:2人份




Claypot Waxed Sausage Rice | Lap Mei Fan

Ingredients:
1 cup rice, washed and drained  ( I used Thai Fragrant Rice)
1 1/3 cups water
2 pieces Chinese pork sausages
1 piece Chinese liver sausage
2 stalks leek, sliced diagonally
1 tsp minced garlic

Sweet Soy Sauce:
2 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp Shao Xing wine
3 tsp sugar
1 tsp sesame oil
1 tbsp water

Method:
1. Soak Chinese sausages and liver sausages in hot water for 5 minutes, remove the skin and slice diagonally.

2. Add water to the claypot, and bring to boil. Add rice and cook over high heat for about 5 minutes or until the water is almost absorbed. Stir occasionally to prevent the rice from sticking to the claypot.

3. Gently arrange all the sausages on top of the rice. Cover the lid and cook for 10 minutes over low heat. Turn off the heat and let it stand for 10 minutes.

4. Heat 1/2 tbsp of oil in a pan over medium heat, add minced garlic and saute until fragrant. Add leek, stir fry for 1 - 2 minutes, then dish out. In a small saucepan, mix all sweet soy sauce ingredients, heat the sauce until the sugar is fully dissolved.

5. Arrange the stir fried leeks on top of the rice. Drizzle with some sweet soy sauce. Mix and stir well to combine before serving. Serve hot.


Servings: 2








This post is linked to Cook and Celebrate: CNY 2016 organised by Yen from GoodyFoodies, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.






1 comment:

  1. Hi Violet,

    Very yummy claypot rice!

    Thanks for linking with us at Cook and Celebrate :)

    Zoe

    ReplyDelete

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