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Otak-otak
A flattish leaf-wrapped contraption of deboned fish that are spiced, marinated in its own juice and barbecued over a tepak arang.
"Juicy and full of fishy goodness."
Ingredients
To pound:
6 shallots
2 cm piece of ginger
2 cm piece of fresh turmeric
4 cm piece of galangal
Handful of dried chillies, soaked then drained
2 stalks of lemongrass
Sliced finely:
10 kadok leaves
2 kaffir lime leaves
2 fillets tenggiri, sliced into thin strips
Salt and Sugar to taste
1 cup thick coconut milk
2 egg yolks
6 shallots
2 cm piece of ginger
2 cm piece of fresh turmeric
4 cm piece of galangal
Handful of dried chillies, soaked then drained
2 stalks of lemongrass
Sliced finely:
10 kadok leaves
2 kaffir lime leaves
2 fillets tenggiri, sliced into thin strips
Salt and Sugar to taste
1 cup thick coconut milk
2 egg yolks
Serves...
2
Yummy spiced fish flesh wrapped delicately in a leaf. Serve this at tea and your mates would be impressed.
Method
Mix the pounded ingredients, the sliced leaves and the fish well.
Cook slowly with the coconut milk until the fish is firm.
Season with salt and sugar. Stir the egg yolks into the fish.
To wrap:
Place about 3-4 tablespoons of the fish mixture in the centre of a banana leaf piece.
Pull up the sides of the leaf and secure with a toothpick or lidi, making sure there are no leaks.
To steam:
Steam over a pot of boiling water for about 15 minutes.
Unwrap carefully and serve in the banana leaf itself.
Cook slowly with the coconut milk until the fish is firm.
Season with salt and sugar. Stir the egg yolks into the fish.
To wrap:
Place about 3-4 tablespoons of the fish mixture in the centre of a banana leaf piece.
Pull up the sides of the leaf and secure with a toothpick or lidi, making sure there are no leaks.
To steam:
Steam over a pot of boiling water for about 15 minutes.
Unwrap carefully and serve in the banana leaf itself.
Foodster's Verdict
Otak-otak
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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