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Thursday, March 3, 2011

Otak Otak

                   Otak Otak is fish slices steamed in a spicy custard. Learnt this from a famous Chef.  This is in dedication to my wonderful friend and ex colleague, Syuhaiza.  Syu, for you with love :)

               Ingredients for Otak Otak

               300 gm                 *Fish, remove bones & skin
                   6                        Dried Chillies
                   1                        Fresh Red Chilli
                   1 stalk               Serai, cut 8 cm from the base, slice
                   1 cm                  Lengkuas
                   1 cm                  Fresh Kunyit,
                   2                        Buah Keras
                   1 teasp             Belacan
                   6                        Small Onions
                   2 pips               Garlic
               125 ml                   Fresh Santan
                   3                        Eggs
                   1 level               teasp Sugar
                 1/2 level              teasp Salt
                 1/4 level              teasp fresh ground Black Pepper
                     3                       Daun Limau Perut
                   10                       "Wild Betel" leaves aka Daun Kaduk

                      1                       frond Banana Leaf

  1. Soften the Banana Leaf over a gas flame for a few seconds for easy managing.
  2. Cut fish into 1 cm slices. Cover with cling film & refrigerate till ready to use.
  3. Boil water in a steamer.
  4. Pound slightly the Serai, Lengkuas, Buah Keras & Kunyit.  Place them in a Processor together with the dried chilli, fresh chilli, belacan, small onions, garlic & blend finely.
  5. Whisk the eggs lightly.
  6. Combine the blended rempah with the Santan, beaten eggs, sugar, salt, black pepper powder & the limau perut leaves.
  7. Otak Otak can be steamed either in banana leaf "boats", individual bowls or a single heat proof dish and whichever container you choose, line the base of it with Kaduk leaves, place the slices of fish on this and then pour the custard [called "custard" as it has eggs] over the fish.
  8. Place in a steamer & steam over gentle heat ie fire not very HIGH for 15 - 25 minutes depending on the size/depth of the container.  Serve warm.  Enjoy


                           The fish recommended is Lemon Sole, Red Snapper, Garoupa or Tenggiri. It was lovely.

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