作法
- 牛肺與拍碎的薑、香茅及鹽一同水煮60分鐘。
- 撈出放涼，切成5毫米的薄片。
- 將肺片與紅洋蔥、辣椒末、薑絲、蒜末、萊姆汁、鹽混合。
- 充分翻拌，再加入新鮮香草。
- 靜置15分鐘讓味道融合。
- 於室溫下作為汶萊馬來宴席的開胃前菜上桌。
Common questions
Can 肺片沙拉 be made ahead?
肺片沙拉 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 60 minutes.
Is 肺片沙拉 spicy?
肺片沙拉 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 肺片沙拉 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 肺片沙拉 to make at home?
肺片沙拉 sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can 肺片沙拉 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
肺片沙拉是汶萊的牛肺涼拌料理，體現汶萊善用全牛、不浪費食材的傳統。此菜為馬來－汶萊族的特色，以萊姆與香草平衡牛肺的濃郁風味。
