Ingredients
500g fish fillets (any firm fish)
8 red shallots
3 stalks lemon grass
3cm (1 1/2in) fresh galangal
6 dried chillies
1/2 tsp turmeric powder
1/4 cup daun kesum
2 kaffir leaves (daun limau purut)
1/2 cup thick coconut cream
1 tsp salt
5 candlenuts
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp cornflour
banana leaves (see note)
bamboo skewers
Method
1. Peel shallots, lemon grass, galangal and dried chillies.
2. Grind into a paste with turmeric. Shred daun kesom and kaffir leaves separately.
3. Chop fish roughly and blend with three tablespoons coconut cream to a fine texture. Add salt. Add ground paste and continue blending. Add candlenuts, spices, shredded daun kesom and blend until fine.
4. Remove the fish paste and place in a bowl. Add remainder of the coconut cream. Add kaffir leaves and cornflour. Mix well.
To wrap:
Place a heaped tablespoon of mixture onto prepared banana leaves and fold it flat lengthwise. Skewer both ends with bamboo skewers and cut off excess leaves at the end to make a neat package.
Cooking method:
Cook over charcoal fire or under a grill for five to 20 minutes, turning from time to time; or place packages onto a steaming tray and steam for about eight to 10 minutes.
Note: To prepare the banana leaves, cut them into 19cm by 30cm strips. Soak in hot water to soften only if they are old and hard (dark green). If the leaves are young, just wash and dry.
For prawn otak-otak, prepare the prawns by shelling and de-veining. The ingredients and method are the same.
500g fish fillets (any firm fish)
8 red shallots
3 stalks lemon grass
3cm (1 1/2in) fresh galangal
6 dried chillies
1/2 tsp turmeric powder
1/4 cup daun kesum
2 kaffir leaves (daun limau purut)
1/2 cup thick coconut cream
1 tsp salt
5 candlenuts
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp cornflour
banana leaves (see note)
bamboo skewers
Method
1. Peel shallots, lemon grass, galangal and dried chillies.
2. Grind into a paste with turmeric. Shred daun kesom and kaffir leaves separately.
3. Chop fish roughly and blend with three tablespoons coconut cream to a fine texture. Add salt. Add ground paste and continue blending. Add candlenuts, spices, shredded daun kesom and blend until fine.
4. Remove the fish paste and place in a bowl. Add remainder of the coconut cream. Add kaffir leaves and cornflour. Mix well.
To wrap:
Place a heaped tablespoon of mixture onto prepared banana leaves and fold it flat lengthwise. Skewer both ends with bamboo skewers and cut off excess leaves at the end to make a neat package.
Cooking method:
Cook over charcoal fire or under a grill for five to 20 minutes, turning from time to time; or place packages onto a steaming tray and steam for about eight to 10 minutes.
Note: To prepare the banana leaves, cut them into 19cm by 30cm strips. Soak in hot water to soften only if they are old and hard (dark green). If the leaves are young, just wash and dry.
For prawn otak-otak, prepare the prawns by shelling and de-veining. The ingredients and method are the same.
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