新加坡椰漿飯

用料

材料	用量
米 rice	2杯 2 cups
椰漿 coconut milk	1杯 1 cup
水 water	1杯半 one and half cup
花生 peanuts	1杯 1 cup
雞蛋 egg	2個 2 pieces
江魚仔 anchovies	1杯 1 cup
黃瓜 cucumber	1根 1 piece
午餐肉 luncheon meat	1罐 1 can
參巴辣椒醬（另外菜譜）sambal chilli	少許 1 tablespoon
香蘭葉 pandan leaf	兩根 2 pieces

做法

1. 把米洗好，加入一杯椰奶和一杯半的水。把香蘭葉綁成一個結，放入鍋內，大火加熱到沸騰後，用小火煮二十分鐘，一直攪拌。關掉火，蓋上，十分鐘後打開攪拌（也可以用電飯鍋取代）Wash the rice and add in one cup of coconut milk and one and half cup of water. Tie up two pandan leaves into a knot and put into the pot. Boil on high heat and turn down the heat to low and simmer for 20 minutes, stirring continuously. Turn off the heat and cover the lid for 10 minutes. Open the lid and stir. If too difficult, you can use a rice cooker	新加坡椰漿飯
2. 用油把花生炒至變色Use cooking oil to fry peanuts	新加坡椰漿飯
3. 用油把江魚仔煎脆Use cooking oil to fry anchovies until it is crisp	新加坡椰漿飯
4. 把午餐肉用油煎到外皮香脆Use cooking oil to fry the luncheon meat until it is crisp on the outside	新加坡椰漿飯
5. 煎好的配料，用吸油紙把多餘的油去掉After frying the condiments, use blotting paper to remove excess oil	新加坡椰漿飯
6. 把兩個蛋打散煎成蛋餅。把黃瓜切片後，將椰漿飯盛在盤裡，把所有的材料擺在旁邊，加上參巴辣椒醬Fry two eggs and cut the cucumber into slices. Scoop the rice onto the plate and place condiments around the rice and add in sambal chilli	新加坡椰漿飯