【米之味_煲仔飯| 米之趣_米雕】泰國茉莉香米Thai Hom Mali| 美味人生 S3 EP1

～ 用最簡單的方式，享受米的原始本味 ～
說起泰國的美食
Speaking of Thai food,
一定會想到冬蔭功湯、木瓜沙拉、泰式咖哩
One immediately thinks of Tom Yum soup, papaya salad, thai curry dishes,
好吃的美食太多
There are so many varieties.
一時半刻也講不完
The list goes on and on.
但有一樣絕對有代表性
But one item is definitelythe signature item.
就是泰國香米
It’s Thai fragrant rice.
在世界許多國家
In many countries around the world,
說到東方的大米
the first rice variety people think of
第一被提及的
when speaking about rice is always
一定是泰國香米
Thai fragrant rice.
泰國香米不僅僅代表了泰國的美食
Thai fragrant rice signifies not just Thai food
還代表著亞洲的飲食文化
but the food cultures of Asia as well.
泰國政府為香米製定了
The Thai government sets stringent standards for
極其嚴苛的篩選標準
Thai fragrant rice,
讓泰國香米成為全球的品牌
which helped to make it into a global brand.
也就是聞名遐邇的泰國茉莉香米
It is known worldwide as Thai Jasmine Rice.
顏色白淨如茉莉花
Jasmine rice is white and pure like jasmine flower.
米粒細長
Its grains are thin and long.
外表晶瑩剔透
They are glistening and translucent.
香糯的口感和獨特的斑蘭葉香味，
The rice is sticky and has the unique aroma of pandan leaf.
讓泰國香米成了許多廚師的最愛
Because of these features, Jasmine Rice is popular among chefs.
在中國也一樣受到歡迎
Chinese people love it too.
給我第一印象就是很香這個米
My first impression is its aroma.
剛開始我還以為他放了什麼進去
At first I thought the fragrance is added into the rice.
後期認識到它就是這種品種
Later I learned that Jasmine Rice has a natural fragrance.
所以我的很多廚師朋友
Many of my chef friends
都好像幾乎都是用這個
prefer to use Jasmine Rice.
梅乾菜排骨煲仔飯
Claypot Rice with Pork Ribs and Preserved Vegetable
泰國香米獨特的香氣讓人回味
Thai Jasmine Rice has a unique aroma that lingers.
嚐起來香甜嫩滑口感絕佳
It tastes fragrant, sweet and smooth.
羅師傅說
According to Chef Lo,
廣東人最愛吃的煲仔飯
Claypot rice, which is a favorite Cantonese dish,
可以說把泰國香米的優點
is a great cooking method that brings out
發揮到了淋漓盡致
the best flavor and texture of Jasmine Rice.
煲仔飯 它就是一個
The key with claypot rice,
我剛才說的重點就是
as I was saying, is that
呈現給客人 客人打開蓋
the moment your guest opens the lid,
要用餐的時候色香味形它都具備
you see that the color, aroma, flavor and shape of the ingredients are preserved very well
因為它香味保存地比較好 比較持久
The claypot enables the aroma to be preserved longer.
然後呢泰國香米
On top of that, Jasmine Rice itself
它本身很清香的味道
has a refreshing aroma.
比較原始的味道
It has an original flavor.
排骨呢 它就是我洗得很乾淨
I’ve rinsed the ribs thoroughly.
它的肉質 肉的香味
Its texture and aroma are
也是比較單純的一種
pretty simple.
再加上蒜汁 蔥
Add garlic sauce and scallion.
這個是一個很完美的結合 我覺得
I think this is a perfect combination.
很有彈性的米
This rice has a bouncy texture.
米洗好了
We have rinsed the rice.
用一比一點五的比例加水
When you add water to rice, use the 1:1.5 ratio.
接下來加蓋開始煮米
Close the lid and let the rice cook.
煮米的過程中
As the rice is cooking,
羅師傅一邊準備配料的部分
Chef Lo prepares the other ingredients.
首先切蔥
First, chop the scallion.
以及紅椒
Chop the red peppers.
紅椒主要起到的是配色的作用
The red peppers add a dash of bright color to the dish.
排骨洗淨以後
After you wash the ribs,
用生抽、蠔油、白糖、生粉
Marinate the ribs for 20 minutes by adding
少量的梅干菜醃製20分鐘以後待用
light soy sauce, oyster sauce, sugar, corn starch, and a little preserved vegetable. Set aside for later.
待飯煮到起泡泡時
When you see bubbling in the rice cooker,
將醃製好的排骨放到飯面
place marinated ribs on top of the rice.
加蓋繼續轉為慢火煨煮
Close the lid and continue to cook with low heat.
煲仔飯還有一個比較重要的是配飯的醬汁
The other important component of claypot rice is the sauce that goes with the rice.
各家做法往往不同
Every restaurant makes the sauce differently.
每一家有每一家的獨家風味
Every restaurant’s sauce has its unique flavor.
草菇 老抽 冰糖 洋蔥
Some ingredients for the sauce may include dark soy sauce, crystal sugar, onion,
還有小蔥 這種小蔥
And this kind of small scallion.
去熬製 可能熬兩個半小時
It takes about two and a half hours to cook the sauce.
把它熬得稠稠的
Cook until the sauce is thick.
你看醬油把它熬得稠稠的
The dark soy sauce is reduced to a thick consistency.
它也不是很鹹不是很甜但是很鮮
It’s neither very salty nor very sweet, but it’s very flavorful.
做菜其實跟中醫很相似
Cooking is actually very much like Chinese medicine.
我以前也經常跟朋友都說望聞問切
I used to tell my friends that when you cook, you make your “diagnosis” by “seeing, listening, questioning and feeling the pulse.”
吱吱的聲音就是判斷它的水分還有多少
When you hear the “hissing” sounds, you can tell how much water is left.
如果說感覺到它的汁響很快
If the hissing sounds are rapid,
它就是差不多了
it means the dish is almost done.
水分就少了嘛
Because there is only a little water left.
水份少加熱就比水多的時候快
So it will be faster to heat up the water.
再加蓋20秒 即大功告成
Close the lid for 20 seconds, and the dish is done!
這一道梅菜排骨煲仔飯
This is an example of a perfect combination of pork ribs, preserved vegetables,
與泰國香米完美結合
and Thai Jasmine Rice in a claypot.
香而不鹹的梅菜
The preserved vegetable is fragrant but not too salty.
天然濃郁的米飯香氣
The rice has a natural aroma.
加上入味的排骨
The ribs have absorbed a lot of flavor.
味道各自增彩卻又互不搶味
The different ingredients complement rather than overpower each other.
Web: goo.gl/Fa2e64
FB 粉絲頁 : / tastylife.menu
煲仔飯FB 短視頻:goo.gl/uAKKeM

[@chanquinn5382]

虽然我不喜欢唐人电视台，但是这个美食节目还是不错的，罗师傅对做菜阐述地也比较详细

[@user-kx6nq8jw7h]

最爱看罗师傅的节目

[@ellyzheng4463]

很棒的视频，好久好久没有更新了，我们一直在等哦😊😊

[@Loushe7788]

配乐好听。。。

[@user-xr1vl3bx3c]

感觉很好吃

[@user-vv7pv8pb9d]

无意中找到这个频道，非常好。特别特别专业， 不输央视，罗师傅是我看到最好广东师傅。 会一直关注你们。

[@tastylife6119]

謝謝

[@user-vv7pv8pb9d]

米和水比例1比1，5，好像不对，能不能再确认一下。

[@user-bs5vg3yr5f]

你是電鍋煮?

[@v.c1485]

特别特别棒！非常适合学习细节，请继续努力啊！

[@goodwildfood]

I really like Chef Luo's recipes. He is my hero.

[@tastylife6119]

Thank you Mushroom Forest! We will tell him that~

[@user-xl1lo4lt6f]

真好看

[@tastylife6119]

謝謝大米～

[@jayli2165]

非常喜欢罗师傅的料理，不仅仅技法，还是健康料理观念，都值得我敬畏。 希望能有更多罗师傅的视频分享Note: 此视频中米和水比例是1：1.5，我个人感觉水过多了，能否再请确认下，谢谢

[@weprincess]

你们好久没更新了 视频制作水平很高 完美主义者 支持 赞

[@tastylife6119]

謝謝Robbie支持，我們最近在做英文版本的短視頻，推廣中國傳統菜，看來還要再加把勁，多做些中文節目出來跟你們見面啊！

[@user-hs7ji7hu9n]

Robbie 以前有一个蒸糯米鸡的视频找不到了

[@jip537296]

@@tastylife6119 已經一年了阿 希望趕快多拍新片

[@usa3786]

我是泰国人 ，谢谢您。

[@tastylife6119]

好的 泰國香米真的好吃！

[@kakuella]

Why don't you guys part no more ?? Please keep it coming!

[@JDDQZ]

很不错 就是更新时间太长

[@user-lj9mw5sd4v]

希望罗师傅能出多的视频 谢谢

[@user-ui8ps8eh7r]

师傅 可以写配饭的酱汁~斤两吗？好想学做这个煲仔饭

[@MegaWhiteFighter]

Hy :) can we get recipes in written form?

[@LCMatthew]

支持

[@tastylife6119]

謝謝Matthew Lin～

[@yaowky2215]

请问这米在哪里有出售?

[@user-wk6xq3mn6b]

师傅真心在教，当纪录片看看是非常好，但是想学点做法自己做，关键做法又被视频制作的剪的稀烂... ....

[@nu-7hammerdown-401]

還會再更新嗎

[@kaimingai408]

分享菜谱就好了

[@tastylife6119]

Kaiming Ai Here you go~ 傳統梅菜排骨煲仔飯 主料：泰國香米 豬小排 梅干菜 副料：蒜茸 蔥米 紅椒粒 香菜粒 調料：蠔油 白糖 生抽 老抽 香油 作法： 1. 洗米，用瓦煲煮飯 2. 排骨醃製：用生抽、蠔油、白糖、生粉醃製20分鐘待用，加小量梅干菜醃製。 3. 將副料（蒜、蔥、紅椒、香菜）全部切粒：將蒜茸炸香待用。 4. 調煲仔飯的汁：用生抽、老抽、白糖、香油調成。 5. 梅乾菜浸泡兩小時洗淨，瀝乾水分，切粒，一半用於醃製排骨，一半後放。 6. 待飯煮到起泡泡時，將醃製好的排骨放到飯面加蓋繼續轉為慢火煨煮。 7. 等到12分鐘後，飯的水乾了，細心聽有滋滋聲後，再將剩餘的副料全部灑在上面，再加蓋20秒即可食用。

[@ericyan6162]

酱油 还有洋葱，和 花菇 不谢

[@MrPhorever]

前两季的都看了，做的超级好！！就订阅了，今天就推送了~特别喜欢罗师傅，还有做川菜的蒋师傅。一起发扬中华文化！ 想问下，最后那个配饭的酱汁是什么时候加到饭里的呀？

[@user-bq1hz3su7h]

会好起来 吃的時候才會加

[@tastylife6119]

謝謝會好起來～好可愛的名字啊！！醬汁是吃飯的時候配的喔！ 謝謝對兩位師傅的肯定！我們一起弘揚中華傳統文化。

[@tastylife6119]

沒錯沒錯！

[@MrPhorever]

原来如此，明白了，多谢！

[@MrPhorever]

嗯明白了~从来没做过煲仔饭，下次试试~多谢！

[@yinlinglin9639]

鳳城之光

[@kachunchau4945]

同乡

[@user-bs5vg3yr5f]

小編有沒有注意到 羅師傅的清蒸魚 魚背上有劃一刀

[@tastylife6119]

小編現場沒有看到耶。。。真的嗎？我改天去問問羅師傅。徐維澤～你看得好細。

[@user-bs5vg3yr5f]

在鋪薑片的片段 鏡頭拉近 (放一點點蔥油)可以看到 魚背上有劃開

[@qianqian888]

为什么没再更新了呢?

[@梦]

火云邪神...

[@boconganh609]

Có ai Việt Nam điểm danh hk ta

[@user-pf6mt6pb3z]

不知道排骨熟不熟?

[@user-yb2012]

还是喜欢中国大米

[@szqlong]

火云邪神雕大米

[@JDDQZ]

更新的比较慢