健康版香兰椰浆饭 Healthy Pandan Nasi Lemak

吃完原味健康版椰浆饭，我再来一个香兰口味的健康版椰浆饭。这个健康版香兰椰浆饭其实计划了好久，可是却因为老公换工拿假，再加上我和老公又病倒了，所以就延迟了。两个人连续生病使我的每个星期的餐单一换再换，好多想煮的食物拖了又拖。由于家里的帮佣就快回国了，暂时我们也不打算再请，以后的家务都得自己做，所以每天的午餐和晚餐可以越简单越好。现在我都尽量想一些简易的食谱来试煮，所以都是用一些少油烟的煮法，比如用空气炸锅来炸江鱼仔和花生。

送上淡淡绿色的健康版香兰椰浆饭给大家，欢迎大家“视吃”！

星期一的晚餐 ~ 健康版香兰椰浆饭 + 咖哩炸鸡

健康版香兰椰浆饭

材料：
香兰椰浆饭：
印度米 2杯，洗净沥干
香兰汁 2 1/2杯（以30片香兰叶加2 1/2杯水搅拌取汁）
有机纯椰子油 1/2杯
盐 1/2茶匙
姜 2片
蒜头 2瓣（切半）
小葱头 2粒（切半）
香兰叶 6片（打结）
香蕉叶 适量 （洗净，抹干）

配料：
江鱼仔 1杯（洗净沥干）
花生 1杯（洗净沥干）
白煮蛋 3粒（切半）
黄瓜 1条 （切片）
叁巴辣椒酱 适量


做法：
1. 香兰椰浆饭：
将米放入饭锅，加入盐，姜片，蒜头，小葱头和香兰叶。然后再倒入香兰汁和有机椰子油，按键开始煮饭，将饭煮至熟。饭煮好后用饭匙拌一拌即可。

2. 空气炸江鱼仔和花生
把空气炸锅预热至150°C。把江鱼仔和花生分别放在两个碗里，然后分别加入1汤匙的椰子油，拌至均匀即可。在空气炸锅的炸篮里铺上一张铝箔纸，分别将江鱼仔和花生炸大约10-15分钟或直到炸成金黄色。取出待凉，收入密封的罐子备用。

3. 上桌
将香蕉叶铺在盘上，把饭盛在香蕉叶上，放入适量的配料，乘热食用。


份量：6人份




Healthy Pandan Nasi Lemak

Ingredients:
Pandan Coconut Rice:
2 cups Basmati rice, washed and drained
2 1/2 cups pandan juice, blend 30 pandan leaves with 2 1/2 cups water to extract the juice
1/2 cup organic extra virgin coconut oil
1/2 tsp salt
2 slices of ginger
2 cloves of garlic, peeled and cut into half
2 shallots, peeled and cut into half
6 pandan leaves, knotted
Some banana leaves (rinsed and pat dry)

Accompaniments:
1 cup dried anchovies, rinsed and drained
1 cup peanut, rinsed and drained
3 hard boiled eggs, cut into half
1 cucumber, sliced
Some Sambal chilli

Method:
1. Pandan Coconut Rice:
Place rice, salt, ginger, garlic, shallots and pandan leaves into the rice cooker pot, add the pandan juice and coconut oil. Press start to cook the rice. When the rice is cooked, fluff the rice with rice paddle.

2. Air Fried Anchovies and Peanut
Preheat air fryer to 150°C. Place anchovies and peanut separately in two bowls. Add 1 tbsp coconut oil to each bowl, mix well. Line the air fryer basket with a piece of aluminium foil. Air fry anchovies and peanut separately for about 10-15 minutes or until golden brown. Remove from air fryer and let it cool, keep in air tight containers until ready to use.

3. To serve:
Line a plate with a piece banana leaf, put the coconut rice in the middle and accompaniments on the side. Serve hot.


Serving: 6

This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.