做法
- 煮饭:厚底锅中火融化酥油。下小豆蔻、肉桂条和丁香煸 60 秒至香气四溢。下米翻炒 90 秒裹油。倒入鸡汤和藏红花。煮开后转最小火,盖盖蒸 18 分钟。再焖 10 分钟。用叉子轻轻拨松。
- 把香蕉叶在火上略燎使其变软。切成 25 厘米见方块。
- 把香蕉叶平铺。中央放一份充足的藏红花饭。围着饭分别码上小份的:什锦肉咖喱、茄子 moju、焦糖洋葱辣酱、2 颗肉丸、blachan 虾酱辣酱、半颗水煮蛋。
- 把香蕉叶折叠包成紧实的长方形包裹——先把对边折过来,再折另两边,用牙签或棉绳固定。
- 重复制作 6 个包裹。摆入烤盘。
- 180 摄氏度烘烤 25 分钟——香蕉叶会微微焦化,内里材料完成加热,并吸入香蕉叶的香气。上桌后当场拆开,清香扑面而来。徒手吃;一份蓝普拉斯就是一整顿完整的饭菜。
Common questions
Can 蓝普拉斯包饭(Lamprais) be made ahead?
蓝普拉斯包饭(Lamprais) 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 30 minutes.
Is 蓝普拉斯包饭(Lamprais) spicy?
蓝普拉斯包饭(Lamprais) 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 蓝普拉斯包饭(Lamprais) 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 蓝普拉斯包饭(Lamprais) to make at home?
蓝普拉斯包饭(Lamprais) is more demanding — total time around 120 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 蓝普拉斯包饭(Lamprais) be scaled up or down?
This recipe is written for 6 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
Lamprais 出自斯里兰卡的荷兰布尔格族——荷兰殖民者与本地通婚的后裔。这个名字来自荷兰语 lomprijst(一团饭)。这道菜是科伦坡布尔格家庭的星期日午餐传统。每一样配料都是独立的工序,从头开始做一份蓝普拉斯几乎要花上半天,所以家庭主妇通常会在数日内分别准备好各项,周日才组合烘烤。
