Khao-jam为大家介绍下来自我家乡的家族饭。。。http://www.khaojam.blogspot.com/ Khao-Jam。Khao是指‘饭‘，而 jam 则是类似沙拉参杂的意思，Khao Jam就是混合在一起吃的饭。khaojam来自于泰国话，这种饭华语都叫青叶饭。这饭是来自吉兰丹州，因为吉兰丹靠近泰国，所以相信这饭应该也受到泰南 哪里食物的影响吧， 而我呢则在自吉兰丹出生，虽然不是在哪里长大的但我还蛮常接触到当地的食物，而且还对它们爱不释手呢！！
我家制的青叶饭是用 很多种草叶来烹煮出来的（数一数应该有多于20集种吧），煮熟了的青叶饭然还要混和多种不同配料才能上桌呢。听我阿ma说，以前她们可是用了40多种草叶 制的，由于现在一些野草叶要在山上才能採得到，要煮出美味的khao-jam就得花上两至三天的时间了。。。
说到这饭呢，外表看起来青青色的，味道 远远就扑鼻而来，淡淡的叶香味再加上哪配料的不同颜色，单是卖相就非常的诱人人，让人口水直流啊。。。饭虽然是用很多种草叶制的，但它的味道都不会很重草 叶味哦，饭的颜色是深青色的，都是以一些天然的草叶颜色挤出来的，绝对没有人工颜色，味精和防腐剂的。
配料方面就有黄瓜，豆芽，小葱头，laksa花，鱼肉碎，香椰， 鱼露等。。
味道方面我觉得是蛮特别的，当所有的配料捆在一起时放进口里，有点香，有点咸，有点甜，有点淡淡的草香味，就像味觉在手舞足蹈似的（呵呵我也不知道酱形容对不，好像有点夸张了）。。。不过我还得说要看各人口味吧，有些人觉得好吃有些可能不这么觉得
阿ma说，要煮出美味且健康的khao-jam可一点都不容易呢，个方面都很考功夫，从採草叶到参杂配料，样样都得拿捏得很好，所有的材料与配料要刚刚好，该多的要多，该少的当然不可以少咯，不然味道’跑‘了，吃起来的口感就没那么好了。。。
这种饭吃多了也不觉得腻，因为在煮的过程中也没什么用到油腻的材料，算是健康且还可以去风，有助于消化的食物，传说中，这饭还有效的治疗风湿病，很久以前，多数当地人都以务农维生，所以双脚经常浸泡在田地里，再加上东海岸一带经常发生水患，因此他们就开始用草叶自制这种青叶饭，这饭叶自然成了他们的传统保健美食。
我想这么健康，独特的美食应该拿出来跟大家分享吧，北马区的朋友们，你们如果想试试的话敬请跟我说哦.
khao-jam is one of my favorite dish from kelantan, khao means rice,jam means salad in thai language. As kelantan is located near to southern thailand, thus the dish they have it in kelantan more or less will be influenced by thai culture. As for me, i am a kelantanese, though i was not being brought up there, but i do frequently eat kelantan delicacies and i love em'all.
khao-jam that my 'ama' made is slightly different from the typical khao-jam receipe that they used to cook last time. they used 40 over types of herbs and the proses of cooking this occupied theirt 2-3 days time. my 'ama' has made some adjustment in order to make the cooking process more efficient and to make the taste even better. after greenish rice is cooked, it has to be servered with a lot more leaves such as pudina, onions, shreaded coconut, fish, cucmber, long beans, bean sprout, lemon grass and others daun-daun....
the rice looks green in color, and i consider the smell of the rice as v refresing which lure your taste buds. there are some steps for eating khao-jam as well.
First, you got to mix all the daun-daun togather with the rice.
next, put some of the tumis(chilli paste) and mix the rice again.
lastly, 'karate' the fish crackers into small pieces and spread it onto the rice (it's my way of eating..hehe).*i find that the rice taste even great if eating using hands
According to my ama, this rice looks like easy to prepare as it is easy to 'eat' (just mix everything, then eat it)...however, to cook a delicious khao-jam required a lot of kung-fu, everything has to be ngam-ngam-ho, cannot be too much, cannot be too less.
what i can say is this khao-jam is a very healthy kind of dish as it's not oily and fattening. what's more, it is god to cure stomach bloating, reduce 'wind' in the stomach as well. Ages ago, most of the local were farmer and they spent whole day in the paddy field bared leg and soaked in the paddy field. Thus, they eat this khao-jam as a prevention from getting this ' integrative rheumatology' or chinese always called it as 'hong sip'/'feng shi'.
I actually made this khao-jam for sale as i see it as a healthy yet delicious kelantanese delicacies which i should share with everyone.It is sold at RM3.50. Some might find it expensive if were to compare to some other hawker food, but what i can say is the ingredients are all natural, no preservative, no msg, and no coloring. It's home cooked food!!! The green color for the rice is extract from herbs and leaves. Thus, i can say that it's worth paying the price for a healthy meal of the day.
khao-jam is one of my favorite dish from kelantan, khao means rice,jam means salad in thai language. As kelantan is located near to southern thailand, thus the dish they have it in kelantan more or less will be influenced by thai culture. As for me, i am a kelantanese, though i was not being brought up there, but i do frequently eat kelantan delicacies and i love em'all.
khao-jam that my 'ama' made is slightly different from the typical khao-jam receipe that they used to cook last time. they used 40 over types of herbs and the proses of cooking this occupied theirt 2-3 days time. my 'ama' has made some adjustment in order to make the cooking process more efficient and to make the taste even better. after greenish rice is cooked, it has to be servered with a lot more leaves such as pudina, onions, shreaded coconut, fish, cucmber, long beans, bean sprout, lemon grass and others daun-daun....
the rice looks green in color, and i consider the smell of the rice as v refresing which lure your taste buds. there are some steps for eating khao-jam as well.
First, you got to mix all the daun-daun togather with the rice.
next, put some of the tumis(chilli paste) and mix the rice again.
lastly, 'karate' the fish crackers into small pieces and spread it onto the rice (it's my way of eating..hehe).*i find that the rice taste even great if eating using hands
According to my ama, this rice looks like easy to prepare as it is easy to 'eat' (just mix everything, then eat it)...however, to cook a delicious khao-jam required a lot of kung-fu, everything has to be ngam-ngam-ho, cannot be too much, cannot be too less.
what i can say is this khao-jam is a very healthy kind of dish as it's not oily and fattening. what's more, it is god to cure stomach bloating, reduce 'wind' in the stomach as well. Ages ago, most of the local were farmer and they spent whole day in the paddy field bared leg and soaked in the paddy field. Thus, they eat this khao-jam as a prevention from getting this ' integrative rheumatology' or chinese always called it as 'hong sip'/'feng shi'.
I actually made this khao-jam for sale as i see it as a healthy yet delicious kelantanese delicacies which i should share with everyone.It is sold at RM3.50. Some might find it expensive if were to compare to some other hawker food, but what i can say is the ingredients are all natural, no preservative, no msg, and no coloring. It's home cooked food!!! The green color for the rice is extract from herbs and leaves. Thus, i can say that it's worth paying the price for a healthy meal of the day.
