作法
- 白米加適量水與鹽蒸煮，蒸18分鐘後燜10分鐘。
- 雞腿以薑黃粉與鹽醃漬，入180度油鍋中油炸，每面8分鐘至深金黃色。
- 製作參巴醬：將泡軟的辣椒、紅蔥頭、大蒜與蝦醬打成醬泥。
- 燒熱油鍋，下參巴醬泥炒8分鐘至油浮上表面，加入棕櫚糖、羅望子與鹽，再煮4分鐘。
- 盛盤：將米飯擺上盤，旁邊放上炸雞。
- 在雞肉上淋一大匙參巴醬，可用紙包起外帶或於桌邊享用。
Common questions
Can 敲門飯 be made ahead?
敲門飯 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 35 minutes.
Is 敲門飯 spicy?
敲門飯 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 敲門飯 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 敲門飯 to make at home?
敲門飯 is approachable for a home cook with basic stove skills — total time about 65 minutes, no special technique required.
Can 敲門飯 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
敲門飯是汶萊最普及的平價餐點，深夜小攤一份僅售1汶萊元。這道菜與斯里巴加灣市的學生文化和夜班工人密不可分。食譜雖簡單，但參巴醬才是區別所在，每家小攤都有自己獨門的參巴配方。
