INGREDIENTS:
Method: Mince both fish in the mincer three times. Then
transfer to a bowl and keep it on ice.
Otak Otak marinade Ingredients:
-
50 gram lemongrass sliced
-
30 gram ginger sliced
-
50 gram shallots sliced
-
20 gram galangal sliced
-
50 gram turmeric root sliced
-
10 pc lime leaves chopped
-
10 pc daun kadok leaves chopped fine
-
5 pc whole eggs
-
50 mil coconut cream
-
Seasoning with salt and sugar
PREPARATION:
In a food Processor, blend the lemongrass ginger,
shallots, galangai and turmeric root' until it becomes a paste. Combine lime
leaves, kadok leaves, fish farce, eggs and coconut cream and adjust the
seasoning with salt and sugar. Place the stuffing into small banana leaf
boats. Then either steam or grill the otak otak. Steam it at 150° C or six
minutes on the grill respectively.
For the coconut cream sauce Ingredients:
Method: Boil the water and the seasoning. Add the coconut cream and simmer
for a while. Combine the corn flour and the turmeric with some water and mix
well. Add the corn flour mix and thicken the sauce by simmering for one
minute. Adjust the seasoning and top up the otak otak with some of the
coconut sauce.
Garnish Ingredients:
.