做法
- 西谷淀粉与二百毫升冷水搅打成顺滑的浆。
- 一点五升水加盐煮至大滚。
- 把淀粉浆倒入沸水中，同时用力搅打防止结块。
- 持续搅拌煮八至十分钟，混合物会从浑浊变得透明、浓稠如胶。
- 制作恰恰酱：腾波雅、辣椒、酸橙汁、红葱头末和香菜混合。
- 把热腾腾的西米糊倒入大碗中。食客用竹筷（chandas）挑起一份西米糊，蘸入恰恰酱后整个吞下而非咀嚼。围坐共食。
Common questions
Can 西米糊 be made ahead?
西米糊 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is 西米糊 spicy?
西米糊 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 西米糊 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 西米糊 to make at home?
西米糊 is approachable for a home cook with basic stove skills — total time about 25 minutes, no special technique required.
Can 西米糊 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
西米糊是文莱的国菜——以其黏滑、近乎胶状的口感闻名，用竹筷挑起后整吞而非咀嚼。这道菜需共食，全家人共享一碗。蘸酱（恰恰）随个人喜好调配，腾波雅（发酵榴莲）最为传统，但也有用参巴峇拉煎和宾迈（芒果）等其他蘸酱。
