做法
- 制作香料糊：泡软的干辣椒、新鲜辣椒、红葱头、大蒜、姜黄、高良姜、香茅、石栗和峇拉煎搅打成细糊。
- 厚锅烧热油，把香料糊炒八分钟至香气四溢、油浮出。
- 倒入椰浆和八百毫升水，慢炖十五分钟。
- 加鱼露和棕榈糖。加虾和鱼饼煮四分钟。
- 米粉煮九十秒，捞入深碗中。
- 把汤和配料浇在米粉上，撒上豆芽和叻沙叶。趁热享用。
Common questions
Can 文莱叻沙 be made ahead?
文莱叻沙 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 45 minutes.
Is 文莱叻沙 spicy?
文莱叻沙 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 文莱叻沙 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 文莱叻沙 to make at home?
文莱叻沙 sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can 文莱叻沙 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
文莱叻沙是本地版的叻沙——区别于马来西亚和新加坡版本的是用更多峇拉煎并加入鱼饼。这道菜是文莱美食广场的常见菜品。
