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台北君悅凱菲屋 馬來西亞 靚麗食尚 炎夏消暑好食光

201908190001 (9).jpg馬來西亞不光只有肉骨茶跟咖椰(kaya)吐司啊!台北君悅酒店自8月15日(四)起至9月1日(日)止,於館內人氣自助餐凱菲屋之午晚餐推出「馬來西亞 靚麗食尚」主題饗宴,由吉隆坡君悅酒店(Grand Hyatt Kuala Lumpur)館內以道地馬來西亞料理著稱的JP teres餐廳副主廚Mohamad Nazib Bin Omar領軍,獻上兩套餐單,近四十道以「消暑飲食」為概念的系列餐點,為各路饕家帶來炎夏消暑好食光。(菜色依現場供應狀況為準,若有調整不另行告知)

關於馬來西亞料理

飲食本就因歷史地理與人口的多重影響而呈現繽紛的樣貌。歷史上,馬來西亞除了本土政權的發展,亦曾受到葡萄牙、荷蘭與英國的殖民;地理上,氣候炎熱,屬於熱帶雨林氣候的馬來西亞,面積大概是台灣的9倍,被南中國海分成西馬和東馬兩大區塊。西馬北與泰國接壤,南部隔著柔佛海峽,以新柔長堤和第二通道串連新加坡;而東馬則與印尼和汶萊相鄰。人口上,主要則是以馬來人、華人與印度人占了絕大多數。

而馬來西亞料理,就順著歷史地理與人口錯綜複雜的交融,開出了燦爛的花。Omar副主廚表示,西馬北部菜系和泰國菜味道比較接近,常使用羅望子入菜,酸辣滋味分明;西馬南部菜系類似新加坡偏甜偏重的口味。而東馬主要則以滋味多元的華人菜式,與椰香味重的娘惹菜為主。

在凱菲屋「馬來西亞 靚麗食尚」中,Omar副主廚特別規劃涼菜、湯品、肉食、主食、海鮮與甜點六大類別,透過涼拌、油炸、燉煮、火烤等不同烹調方式,配合薑黃、椰奶、香茅、辣椒或參巴醬(Sambal)等不同香料的組合,讓靚麗食尚一掃燠熱暑氣!

「馬來西亞 靚麗食尚」涼菜推薦:雞蛋沙拉(kerabu telur dadar)、鮮魷沙拉(kerabu sotong)、長江豆沙拉(kerabu kacang panjang)、牛肚沙拉(kerabu perut)

Omar副主廚指出,馬來西亞的沙拉,現在通稱為「kerabu」,最初泛指「能迸發出強烈味覺刺激並增進食慾的食材組合」,並且在用字上有所不同:有添加磨碎的烤椰子,叫作「kerisik」、有添加磨碎的椰子或椰奶,叫作「urap」;至於沒有椰子但添加辣椒和萊姆的,則叫作「pencuk」。

這次帶來的沙拉,通常都會以辣椒、萊姆或香菜作為主要的調味,但為了讓沙拉各別的風味與口感突顯出來,所以在其他配料的選擇上也會有所不同。比如說雞蛋沙拉就是把煎蛋打散後加入番茄丁、辣椒碎、萊姆汁與香菜後攪拌均勻,讓煎蛋可以吸附番茄的甜、辣椒的辛、萊姆的酸和香菜獨特的氣息,然後藉由咀嚼的過程融合各種滋味,相當清爽。

而在料理長江豆沙拉的時候,除了主要用來調味的番茄和辣椒之外,還用上了爽脆的黃瓜增添不同口感;此外,調味時還要加上由烤過的椰子搗成泥所製成的椰醬,讓這道沙拉更多了濃郁的椰子與煙燻香氣,在嘴裡蕩漾出強烈南國風情。

另外,像是現點現作的鮮魷沙拉,除了帶有酸香的番茄、爽脆生津的黃瓜和辛香刺激的羊蔥之外,還淋上了加有檸檬的辣椒醬汁和滑順清涼的冬粉,加上Q彈鮮嫩的魷魚,整體口感倒也有幾分泰式料理的趣味。同時,將厚實有嚼勁的牛肚切片後拌上洋蔥、番茄和萊姆,酸甜中帶點嗆辣的口感,令人胃口大開。

「馬來西亞 靚麗食尚」湯品推薦:馬來羊肉湯(Sup kambing)

這道在馬來西亞與新加坡都很受歡迎的湯品,相傳起源自當地的印度穆斯林社區。Omar副主廚表示,首先將香菜、茴香、孜然、蒜、薑、薑黃粉與香料搗勻成醬,之後起油鍋把洋蔥和醬一同炒香後起鍋備用。將羊腩塊灑上鹽、胡椒後放入先前作好的醬內醃2小時,然後羊腩塊連同醬一起丟入湯鍋並加上小豆蔻、八角與肉桂棒煮開,接著再轉小火燉煮2小時,喝之前加點香菜葉,更有滋味。

 「馬來西亞 靚麗食尚」肉食推薦:香茅辣味雞(Ayam goreng sambal serai)、仁當牛肉(rendang tok perak)

香茅辣味雞(Ayam goreng sambal serai)在原文裡有種一目了然的趣味:ayam是雞肉、goreng是炒、sambal是參巴醬,而serai則是香茅。

這道菜先把切成適當大小的雞肉用薑黃粉和鹽醃過下鍋油炸至半熟,接著起鍋放涼備用。然後起油鍋將參巴醬和拍裂的香茅以文火拌炒直到香氣傳出後,再放入剛剛炸到半熟的雞肉、萊姆葉、萊姆汁、鹽與糖稍作調味後將雞肉與醬汁拌炒均勻直到有點收汁的感覺即可起鍋。由於參巴醬內有辣椒、薑、蒜,所以口味比較重,加上軟嫩多汁的雞塊與獨特的香茅氣息,口感香辣過癮。

在CNN舉辦的調查中,曾於2011與2017年兩度奪下「全球50大美食」冠軍的仁當牛肉(rendang tok perak),雖然源自印尼,卻也無損馬來西亞人對它的喜愛。可說是世界級美味的仁當牛肉,基本上就是把牛肉、椰奶、辣椒、香茅、羅望子、青檸檬、薑黃葉、月桂葉和其他香料一同燉煮好幾個小時,直到湯汁幾乎都收乾為止,聽來簡單,但可是大有文章。

慢工出細活的仁當牛肉,雖然經過長時間燉煮而顯得其貌不揚,但椰奶與辣椒交織成濃烈而溫順的口感,卻完全滲入牛肉中;使得肉質滑順如綿的牛肉,在每一口咀嚼間釋放不同層次的香料風味,更讓人感受到這道料理能征服全球饕家,絕對不是浪得虛名。

「馬來西亞 靚麗食尚」主食推薦:馬來炒麵(Mee goreng)、蕃茄羊肉飯(nasi tomato kambing)

可說是國民美食的馬來炒麵,先把麵條放入開水中約30秒,略為軟化後瀝去多餘水份,再以流動涼水清沖後靜置備用。Omar副主廚表示,炒麵的醬料主要成份包括參巴醬、醬油、糖、鹽、蠔油與番茄醬,而每個人都有自家獨門比例,這也造就了馬來炒麵口味的差異。

在麵條與醬料準備就緒後,起油鍋將蛋炒成鬆軟的蛋花狀,此時加入大蒜、麵條、豆芽、高麗菜、雞肉與蝦仁一同拌炒約三至五分鐘後,再加入先前調好的醬料持續拌炒均勻,等到湯汁微微收乾後於起鍋前加入胡椒粉即可。Q彈的麵條,加上爽脆的豆芽與高麗菜,配上鮮嫩多汁的雞肉與蝦仁,以及辣中帶甜、鹹中有鮮的醬料,是馬來炒麵讓人欲罷不能的重要原因。

而另一道蕃茄羊肉飯,先起油鍋將八角、肉桂、丁香、小豆蔻約略爆香後,加入薑末、蒜末與蔥花繼續拌炒至香氣傳出,接著放入Basmati香米、番茄醬、高湯、牛奶與羊肉,全部攪拌均勻後再以文火燉煮至熟透即可。Omar副主廚指出,受到印度人的影響,香料也是馬來西亞料理相當重要的特色之一;這道料理不僅運用多種香料,更加上油爆與燉煮的手法,除了呈現味覺上層次堆疊的多重口感之外,在嗅覺上更是令人驚豔。

「馬來西亞 靚麗食尚」海鮮推薦:咖哩燉鮮魚(kari ikan)、薑黃燴鮮蝦(udang masak lemak)、咖哩螃蟹(Ketam berempah)、馬來風味烤魚(ikan bakar)

咖哩燉鮮魚是在馬來西亞跟新加坡很受歡迎的一道料理。食材準備方面,先將魚塊煎至兩面金黃後備用,接著將洋蔥、番茄、薑黃粉、椰子粉與茴香與水拌勻炒香起鍋放涼後打成糊狀備用。製作料理時,先起油鍋爆香咖哩葉、蒜蓉、薑末、辣椒粉與特製香料,再倒入先前備用的糊與水,煮至濃高湯狀後加入魚塊、茄子與秋葵,持續以小火加熱並不時翻攪食材,讓濃高湯能均勻沾附即可。辛香料在椰奶的調和下呈現溫潤而刺激的口感,伴隨軟嫩的魚肉,更讓人回味再三。

料理薑黃燴鮮蝦時,先把薑黃粉、香茅、蒜、蔥、薑與辣椒打成糊狀,倒入鍋內後加點酸桔汁與水拌勻後放入鮮蝦,當蝦開始變色時添加椰奶與鹽稍作調味即可。Omar副主廚表示,在馬來西亞也會把新鮮鳳梨切小塊一起煮,酸甜的果香會讓整道菜的層次更豐富。

將螃蟹洗淨、切塊並裹上麵衣酥炸後一旁備用。起油鍋將辣椒、咖哩葉、洋蔥、薑末、蒜末與香茅爆香後,加入咖哩粉、薑黃粉並以少許鹽和糖調味,再把炸蟹塊入鍋翻炒均勻後蓋鍋稍微悶煮入味,這道鮮香味濃的咖哩螃蟹就大功告成了。

Omar副主廚表示,一定要用整條魚料理的ikan bakar,不光是在馬來西亞,就連在新加坡和印尼也非常受歡迎。先將魚處理乾淨後在魚身兩面上劃刀,接著用萊姆汁抹勻魚身靜置備用。再來,把小洋蔥、蒜、薑、辣椒、鹽、薑黃粉和油一起攪成糊,並將其抹在魚身兩面上醃漬約一小時。此外,將糖與奶油溶入醬油中,製作稍後需要的塗醬備用。在烤盤上煎魚,並在魚身兩面刷上塗醬直到魚肉全熟,只要淺嚐一口,就知道這道馬來西亞為什麼這麼大受歡迎。

更多餐飲訊息或訂位,請洽02 2720 1230由餐飲訂席中心專人服務,或透過www.grandhyatttaipei.com官網線上訂位。亦可加入台北君悅臉書粉絲專頁Facebook.com/GrandHyattTaipei,或LINE好友搜尋 @grandhyatttaipei隨時掌握最新住宿及餐飲優惠活動!

台北君悅酒店:11051台北市信義區松壽路2號;電話:02 2720 1234(總機)

客座主廚Mohamad Zazib Bin Omar

現任吉隆坡君悅酒店(Grand Hyatt Kuala Lumpur)館內馬來西亞餐廳JP teres的Omar副主廚,自小便立定志向往廚藝事業發展。2000年加入凱悅酒店集團的他,以推廣馬來西亞料理為信年,自2006年起遠赴杜拜君悅酒店(Grand Hyatt Dubai)服務。2014年重返故鄉的Omar副主廚,認為廚藝事業不僅是永不止息的旅程,更具有傳承與創新的使命。讓世界各地的民眾接觸並愛上馬來西亞料理,是他覺得廚藝事業就有趣的成就之一。

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