叁巴虾 Sambal prawns

材料：大虾１５只, 叁巴辣椒酱３大匙, 青葱１棵（切段）
15 king prawns, 3 tbsp sambal , 1 spring onion (cut into 2" long)

作法：
１．大虾清理干净，剪去头和尾．用油炸十分钟，盛起．
wash and clean prawns, trim off the head and tail. Deep
fry prawns for 10 minutes. Dish up.

２．烧热２汤匙油，炒香叁巴辣椒酱，加入大虾炒香,　加
入青葱，用盐调味即可．
Heat up 2 tbsp oil, fry sambal until fragrant. Add in prawns
and fry till fragrant. Then add in spring onion and some salt to taste.
Serve.

　*叁巴辣椒酱请参考椰浆饭里的作法*
*Please refer to the Nasi Lemak recipe for the Sambal recipe.
　　
　　　　　　

咖哩马铃薯 curry potatoes

材料 ( ingredients ) :
-马铃薯 5 只 ( 5 potatoes )
-咖哩叶 2 大匙 ( 2 tbsp curry leaves )
-咖哩粉 3 - 4 小匙 (3 - 4 tsp curry powder )
-洋葱半只 ( half of the onion )

做法 ( method ) :

1. 马铃薯去皮切成小方粒. 用油炸熟, 盛起. 洋葱切碎.
Peel the potatoes and cut into 1 cm cubes. Deep fry until cook, dish up. Chopped onion.

2. 烧热油, 爆香洋葱, 加入咖哩粉和咖哩叶炒香, 拌入炸熟的马铃薯, 加入五汤匙水，用盐, 鸡精 粉, 胡椒粉调味即可.
Heat oil in a wok, fragrant the onion, then add in curry powder and curry leaves stir fry until fragrant, add in cooked potatoes, 5 tbsp of water , season with salt, chicken stock
granules and pepper. Serve.

娘惹阿渣 Nyonya Archar

香料:辣椒干, 虾米, 黄姜, 石栗子, 香茅, 南姜, 虾酱
Rempah: dried chilli, dried prawns, turmeric,
candlenuts, lemon grass, galengal( langkuas )
belachan(shrimp paste)

材料处理好,将全部材料放入搅拌机搅拌成糊.
Wash and clean all the ingredients, put all
ingredients into blender and blend it into paste.

烧热油, 将香料糊放入炒香.
Heat the oil and fry the blended ingredients
until fragrant.
盛起待用。
set aside to cool.

5 大匙娘惹酱，加入米醋, 糖, 盐煮滚. ( 图片里还没有
加入这些材料. ) 盛起备用。
5 tbsp nyonya paste (rempah), then add in vinegar, sugar, and salt to taste.
(these ingredients are not added in this picture yet.)
Dish up to use.

黄瓜, 萝卜, 白菜, 青红辣椒.
cucumber, carrot, chinese cabbage, green and
red chilli.

黄瓜, 萝卜, 青红辣椒切成一寸半长段, 白菜切片.
炒香一些芝麻备用.( 不要用油 )
Cut cucumber, carrot, green and red chilli into 1 1/2 inches long strips.
Cut the chinese cabbage into pieces.
Wash some sesame seeds and fry (without oil) until fragrant.

煮滚2碗水+2碗醋, 将切好的材料快速的烫一下,
盛起待凉. 将煮好的香料, 芝麻加入.
Boil 2 bowls of water +2 bowls of vinegar. Add the vegetables for a quick boil. Set aside and allow it to cool. Then add in rempah and sesame.

搅拌均匀.
Mix well.

娘惹阿渣若冷藏可存放几个星期.
This nyonya anchar can last for few weeks if
you keep it in the fridge.

椰浆饭Nasi Lemak

椰浆饭（Nasi Lemak）是我 们马来西亚三大民族的最爱。很少人会抗拒它，甚至有人每天都要吃一次才罢休。这椰浆饭从在路旁的小摊子，到高级餐馆，甚至五星酒店都有的供应。价钱也从几 毛钱到十多块。我把它介绍给这里的朋友（当然是我煮给他们吃），他们吃 过后，也说 好吃。那饭的香，sambal 的辣，江鱼仔的脆，还有其它的配料，真是魅 力无法挡。

材料:
米 2 杯 2 cups of rice
香兰叶（班兰叶、screwpine leave、Pandan leave） 1 片
姜2片 2 slices of ginger

Sambal叁巴辣椒酱：

辣椒干 (dried chilli ) 20只
红葱 (onions) 4只 （大只）
炒香的虾酱 ( belachan (shrimp paste) ) 1tbsp
虾米 (dried prawns) 1 tbsp
葡萄干(raisins) 1/2 cup
糖
罗望子汁一杯（大约一 大匙的浓缩罗望子兑水一杯）(可用醋或柠檬汁 代替)

Mix 1 tbsp of assam tamarind with 1 cup of water and drain out the juice ( may use vinegar or lemon juice)
盐适量 salt
洋葱 (cut onion into rings)一只 （切圈)
炸香脆的江鱼子 (crispy anchovies)

- 米饭 ( rice ):

把米泡20分钟，洗干净，较好米水, 然后把香兰叶打结,姜,小半匙盐拌入米中,开火煮饭.饭一煮好,把4汤匙椰浆均匀的淋在米饭上,盖上盖再焖煮一下.

Soak rice for 20 minutes. Wash the rice and add enough water. Add the pandan leave (tied into a knot), ginger, and a pinch of salt add to the rice and cook it. Once the rice is cooked, place 4 tbsp of coconut milk on the rice surface evenly, cover and let it cook for a while more.

-Sambal叁巴辣椒酱:

1.辣椒干用热水泡软，挖出种籽,虾米泡软.把辣椒干、红葱，泡软的虾米,葡萄干和 虾酱一起加点 油用搅拌机搅拌成糊。

Soak the dry chilli in hot water.Remove the seeds.Put dried prawns, dried chilli,onions,raisin and belachan (shrimp paste) into a blender and blend it until it turns into paste.If it seems too dry to blend, add some oil and blend again.

2.然后锅里下半碗的油，把叁巴辣椒糊煮至香浓及泛油，然后加入糖和罗望子汁煮滚再煮至泛红油.盛起备用。

Heat half bowl of oil in wok and fry blended ingredients until fragrant. Then add in sugar and assam tamarind juice and cook until fragrant. Dish up to use.

3.叁巴辣椒酱一碗下镬，加入洋葱圈炒软、炸脆的江鱼子,加 盐调味。( 留下一些炸脆的江鱼子做配料 )

Put a bowl of sampal into wok, then add in onion rings and crispy anchovies.(Keep some anchovies to serve as a side dish ). Add salt to taste.

-花生米: 花生米和油一起倒入锅, 开慢火炸香或至熟.

Groundnuts: Put the groundnuts and oil together in the wok, then heat up with slow heat until it is golden brown or cook.

**叁巴辣椒酱的份量可加倍煮多点, 可用来煮虾,苏东,蛋.

**You may increase the sambal ingredients and cook a bit more. It can be used for cooking sambal prawns, squid (sotong) or egg.

叁巴辣椒酱 sambal

椰浆饭的配料有: 炸脆的江鱼子, 花生, 蛋, 咖哩马铃薯, 娘惹阿渣, 叁巴辣椒酱．
Side dishes: crispy anchovies, groundnuts, egg, curry potatoes, nyonya archar, sambal.