1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗椰漿飯（Nasi Lemak）rich600338<blockquote class="wp-embedded-content" data-secret="LiLvmgmFl2"><a href="https://marcwiner.com/zh-hant/ye-jiang-fan/">正宗椰漿飯（Nasi Lemak）</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/ye-jiang-fan/embed/#?secret=LiLvmgmFl2" width="600" height="338" title="正宗椰漿飯（Nasi Lemak） — Marc Winer" data-secret="LiLvmgmFl2" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/07/Nasi-lemak-en-tete-750x563.jpg600450吉隆坡的清晨，在車流輕柔的沙沙聲中甦醒。天色未亮，讓米粒飽滿吸足香氣的椰奶芬芳，早已瀰漫在空氣裡。路邊攤前，攤販掀開香蕉葉包成的金字塔飯包一角，一縷蒸氣隨即逸出 ：青翠、草本，還帶著班蘭的清香。https://marcwiner.com/zh-hant/ye-jiang-fan/zh-hant正宗馬來西亞椰漿飯印尼主菜20355562.4 公分 薑2 紅蔥頭0.5 根 香茅 (稍微拍鬆)2 片 班蘭葉 (撕開後打結)油 (少許)0.5 支 桂皮1 顆 八角380 公克 茉莉香米 (乾重)710 毫升 液體 (1/3 為椰奶，其餘為清水)0.25 茶匙 葫蘆巴籽鹽 (依口味調整)4 紅蔥頭 (打成泥)3 瓣 大蒜 (打成泥)2.5 公分 薑 (打成泥)1 大顆洋蔥 (打成泥)油 (少許)0.5 大顆洋蔥 (切絲)2 片 班蘭葉 (撕開後打結)3 湯匙 辣椒泥（cili kisar）水 (少許)1 湯匙 蠔油1 茶匙 魚露40 公克 棕櫚糖 (也可用椰糖，請依口味調整)鹽 (依口味調整)0.5 一般大小的洋蔥 (切絲)0.5 把 乾江魚仔 (油炸用)花生 (烤香)乾江魚仔 (油炸用)水煮蛋黃瓜30https://marcwiner.com/wp-content/uploads/2025/07/Nasi-lemak-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400