班蘭
在香港,以班蘭葉入菜的應該非製作班蘭蛋糕莫屬。但是原來班蘭葉也有很多種煮法,而且適合夏天使用。班蘭葉又稱香蘭葉,能消暑解熱,常用於南洋料理與甜點或咖哩類食品之中。由於班蘭葉屬於熱帶植物,所以相應地在香港易於栽種,大家不妨嘗試親手栽培。
斑蘭葉(pandan)為露兜樹屬的熱帶植物,又名香蘭葉、七葉蘭(Pandanus amaryllifolius),香林投、碧血樹。野生七葉蘭較為稀少,多半為栽培作物。
首先在泥土方面,盡量選擇一些疏水性較強的泥土,因為在冬天亦可防止水份積存在根部以免凍傷。雖然班蘭葉為熱帶植物,喜歡潮濕酷熱的環境,但在日照方面盡量地面前日照,因為班蘭葉容易燒灼然後枯萎,最好的方法便是放在有遮擋的樹蔭下,用散射光的方式讓牠吸收陽光。在澆水方面,冬天請勿過份澆水,如遇寒流,最好把植株收進屋內,而且切勿在晚間澆水。夏季則可多澆水,若能加噴霧保濕則斑蘭葉更見青綠。
在收割班蘭葉方面,建議收取整株的兩成產量,加強其產量上的可持續性。花墟偶然也會有細小的班蘭葉盆栽,只要悉心栽培,就有用之不盡的斑藺葉了!
#祖堯料理百科 👉 https://goo.gl/7li0Pw 🎥
同時也有3部Youtube影片,追蹤數超過2萬的網紅匠弄Cooking Alley,也在其Youtube影片中提到,匠弄。泰滋味 - 芒果糯米 Sweet Sticky Rice with Mango 圖文食譜: https://cookingalley.blogspot.com/2018/10/sweet-sticky-rice-with-mango-khao-neaw.html 食材 Ingredient...
「pandanus amaryllifolius」的推薦目錄:
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- 關於pandanus amaryllifolius 在 匠弄Cooking Alley Youtube 的最佳解答
- 關於pandanus amaryllifolius 在 Travel Thirsty Youtube 的最讚貼文
- 關於pandanus amaryllifolius 在 Van's Kitchen Youtube 的最佳解答
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pandanus amaryllifolius 在 匠弄Cooking Alley Youtube 的最佳解答
匠弄。泰滋味 - 芒果糯米 Sweet Sticky Rice with Mango
圖文食譜: https://cookingalley.blogspot.com/2018/10/sweet-sticky-rice-with-mango-khao-neaw.html
食材 Ingredients
Serves 10 人份
糯米 450g Raw Sticky Rice, well soaked in water for 3 hours or above
芒果 5 large sized Mango, peeled and cut into pieces
斑蘭葉 適量 Some Pandan leaves (Pandanus amaryllifolius)
糯米調味材料 Seasoning for Sticky Rice
椰漿 500ml Coconut milk
白糖 150g White sugar ( 不要用棕櫚糖 do not use palm sugar)
鹽 兩茶匙 2tsp Salt
斑蘭葉 適量 Some Pandan leaves
椰汁淋醬 Topping/ Dressing
椰漿 250ml Coconut milk
鹽半茶匙 1/2tsp Salt (不需糖no sugar needed)
在來米粉或玉米粉 1 茶匙 1tsp Rice flour or corn flour
斑蘭葉 適量 Some Pandan leaves
# 混合好再開火 Mix well before turn on the stove.
#芒果糯米飯 #甜品 #點心 #芒果糯米飯食譜 #芒果糯米飯做法
#泰式 #泰國 #泰式料理 #泰國料理 #食譜 #材料 #做法 #作法
#Asiacusine #Thaicusine #Thai #Recipes
pandanus amaryllifolius 在 Travel Thirsty Youtube 的最讚貼文
Two types of Indonesian pancakes: One flavored with the juice of Pandanus amaryllifolius leaves. The chlorophyll in the leaf juice gives the crepes the light green color. The other (yellow pancake) is banana or pisang flavored. Topped with chocolate sprinkles, cheese, and banana slices.
pandanus amaryllifolius 在 Van's Kitchen Youtube 的最佳解答
Coconut honeycomb cake, or Bánh bò nướng in Vietnamese is a gluten and dairy free cake with a slightly chewy texture and an interesting honeycomb-like texture, due to air bubbles in the cake. It's fun to make and unique!
♥Công thức tiếng Việt: http://www.gocbep.com/2013/04/video-cach-lam-banh-bo-nuong.html
♥My English blog: http://vanscookbook.blogspot.com/2013/04/vietnamese-gluten-and-dairy-free.html
Ingredients:
1/2 can (200ml) thick coconut milk
3/4 cup (150g) sugar
6 eggs
1 cup (200g) tapioca starch/ flour
1 pack Alsa single acting baking powder
2 tsp fresh pandan leaf extract (*)
green food color (optional)
Preheat the oven to 350°F(180℃).
In a small sauce pan heat coconut milk, sugar until the sugar dissolves. Set aside to cool completely. Then mix with pandan leaf extract and food color (if using)
In a separate bowl, mix the tapioca flour and baking powder.
In another separate bowl, lightly beat the eggs.
Don't beat too hard, since we don't want bubbles and foam to appear. Beat until it's smooth and uniform.
At this time, put the greased pan into the oven to preheat.
Shift one third of the flour mixture in the egg & coconut mixture, and quickly, but gently, beat until combined. Shift another one third in, and mix again.
Remove hot baking pan from the oven.
Strain the batter through a sieve into the hot baking pan, and put in the oven for 30-35 minutes or until toothpick comes out clean.
Let the cake sit in the pan for about 10-15 minutes.
Place a dish on the pan, then turned it over to take the cake out.
It's only slightly sweet. and tastes the best just plain by itself.
The recipe was adapted from Jules Food Blog (http://julesfood.blogspot.com/2013/03/pandan-honeycomb-cake-vietnamese.html) and Pinkie Food Blog here (http://pinkiefoodblog.blogspot.com/2008/05/vietnamese-baked-comb-cake-bnh-b-nng.html)
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