做法
- 把红薯叶洗净,去掉粗梗。
- 厚底锅烧热油,洋葱炒4分钟。
- 下大蒜、姜与辣椒翻炒60秒。
- 加入红薯叶,翻拌至刚刚塌秧。
- 倒入椰浆,加盐与黑胡椒粉,慢炖8分钟。
- 拌入青柠汁,搭配米饭上桌。
Common questions
Can 椰浆红薯叶 be made ahead?
椰浆红薯叶 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 18 minutes.
Is 椰浆红薯叶 spicy?
椰浆红薯叶 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 椰浆红薯叶 vegetarian or gluten-free?
椰浆红薯叶 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 椰浆红薯叶 to make at home?
椰浆红薯叶 is approachable for a home cook with basic stove skills — total time about 33 minutes, no special technique required.
Can 椰浆红薯叶 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
椰浆红薯叶是东帝汶高地的红薯叶菜肴——在自家菜园应季时烹制。这道菜体现了东帝汶从田头到锅头的饮食传统;几乎家家户户的菜园都种有红薯藤。
