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♦ 米350g(rice)洗净沥干
♦ 水750g(water)照平时煮饭的量
♦ 芋头1/2个(yam)约400g，去皮，滚刀切块，大小尽量要均等
♦ 包菜5叶(cabbage)用手掰小块，据说用手掰才能保留较完整的纤维
♦ 虾米50g(dried shrimps)洗净略略切一切+生抽(light soy sauce)腌一腌，炒出来味道较香
♦ 香菇5朵(dried mushrooms)泡软切丝+蚝油(oyster sauce)+胡椒粉(ground white pepper)腌一腌
♦ 五花肉200g切丝+蚝油、胡椒粉、蜀粉腌一腌
♦ 蒜头3瓣剁碎(garlic)
♦ 姜3片剁碎(ginger)
♦ 小葱头5个(bulb onion) 切片炸成葱头酥
调味料 ：
♦ 酱油适量(dark soy sauce)
♦ 蚝油1汤匙tbsp(oyster sauce)
♦ 糖，胡椒粉各1茶匙tsp(sugar ,ground white pepper)
1）热镬下油将芋头炸到微黄，捞起沥油（煮后能保留完整块状），油倒出留些在镬内。
2）下虾米炒香。
3）下香菇炒香。
4）下蒜茸，姜茸炒香。
5）下五花肉炒至转白。
6）下包菜炒一炒。
7）倒入米，芋头炒匀。
8）关小火放入调味料，炒匀。（酱油除外）。
9）倒入适量的酱油炒一炒（慢慢加，为米上色，加到自己满意的颜色为止，酱油已够咸了若吃惯重口味的可加1/2茶匙盐）熄火。
10）倒入饭锅内加水，启动饭锅。煮熟即可。
♥ 吃时撒些葱头酥
大马生活资讯网 The Malaysian Recipe 网罗生活资讯 碗碗好料 天天精彩
