作法
- 地瓜葉洗淨，去除粗硬的莖。
- 厚底鍋燒熱油，下洋蔥炒4分鐘。
- 加入大蒜、薑與辣椒，拌炒60秒。
- 下地瓜葉翻炒至剛剛變軟。
- 倒入椰漿，加鹽與胡椒，慢火燉煮8分鐘。
- 拌入萊姆汁，配米飯上桌。
Common questions
Can 椰漿地瓜葉 be made ahead?
椰漿地瓜葉 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 椰漿地瓜葉 spicy?
椰漿地瓜葉 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 椰漿地瓜葉 vegetarian or gluten-free?
椰漿地瓜葉 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 椰漿地瓜葉 to make at home?
椰漿地瓜葉 is approachable for a home cook with basic stove skills — total time about 33 minutes, no special technique required.
Can 椰漿地瓜葉 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
椰漿地瓜葉是東帝汶高地的地瓜葉料理，於園圃當令時節烹煮。此菜反映了東帝汶從田園到鍋爐的飲食文化；幾乎每戶東帝汶人家的菜園都種有地瓜藤。
