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How To make Otak Otak (Fish Mousse Grilled On a Banana Leaf)
Rempah (see below) 1 1/2 lb White fish filets
2 ts Salt
1 tb Sugar
1/2 ts White pepper
1 lg Egg, lightly beaten
4 Fresh or frozen Kaffir lime
-leaves (daun limau perut) * 24 6-inch squares of fresh or
-frozen banana leaf or -aluminum foil 24 md Shrimp (about 1/2 pound),
-peeled and deveined
REMPAH (SPICE PASTE:
8 Dried red chiles
2 Stalks fresh lemongrass or
1 tb Lemongrass powder or
Zest of 1/2 lemon 2 qt Slices fresh galangal or
1 qt Slice dried galangal,
-soaked in warm water for -30 minutes 6 cn Nuts (buah kera) or
-macadamia nuts 2 Shallots
4 Cloves garlic
1/2 ts Turmeric
3/4 ts Ground coriander seeds
1/2 ts Shrimp paste or anchovy
-paste 1 c Thick coconut milk
* if available; or substitute fresh citrus leaves These banana leaf packets filled with a spicy fish mousse make great grill-it-yourself barbecued appetizers. The banana jackets make them wonderfully easy to hold in your hand as picnic food. Or, if you prefer, the filling may be spread on toast points for a more formal presentation. Otak Otak comes in many variations throughout Southeast Asia. Each version contains a rempah, the Malay name for the hand-pounded seasoning pastes which are the bouquet garni of Southeast Asian cooking. The traditional Singapore Nonya rempah includes chiles, garlic, shallots, lemongrass, turmeric, candle nuts, and shrimp paste, although other spices and herbs may be used to enhance a particular dish. Like curry pastes, rempahs are traditionally pounded in a mortar. Although a hand- pounded paste is better, it is time-consuming and laborious for the average American cook. I recommend starting the paste in a spice mill and/or a mini-food processor, switching to a mortar for a final pounding to smooth out the rough edges. In Singapore, Otak Otak is usually made with a Spanish mackerel called tenggiri, but this recipe was developed with milder white-fleshed fish. 1. Prepare the Rempah. [Recipe below. S.C.] 2. Pat the fish dry
and cut it into 2-inch pieces. Put the fish in the work bowl of a food processor and chop into a fine paste. Add the salt, sugar, white pepper, and egg and process until fully incorporated, about 5 seconds. Transfer the mixture to a large bowl and stir in the cooled rempah. Beat with a wooden spoon or mix with your hands until smooth, about 5 minutes. Remove the spines from the lime leaves and cut the leaves into very fine shreds. Fold them into the fish mixture. 3. For each packet, dip a square of banana leaf into boiling water
for 1 to 2 minutes; pat dry. Spread 2 to 3 tablespoons of the fish mixture down the middle of the leaf to within 1 inch of the ends. Place a shrimp in the middle of the fish mousse and pat it into the filling to lie flat. Fold the long edges over the filling (they should overlap in the center) to make a flat long packet. Press down lightly to flatten the packet a bit; press the ends shut and seal with toothpicks. (Packets may be prepared to this point up to 2 hours ahead of time and refrigerated.) 4. Place the banana leaf packets on a grill 3 to 4 inches over a medium-hot fire and cook for 3 minutes per side (open one to test for doneness before serving).
Serve hot, warm, or at room temperature. Makes 24 packets. VAR1AT1ON: Otak Otak can also be steamed. Put the fish packets on a steaming tray in a wok filled with boiling water and steam over medium- high heat for 5 minutes. REMPAH: (Spice Paste) 1 . Cut the chiles just below the stem. Shake the chiles to loosen the seeds. Discard the stem and seeds. Put the chiles into a bowl and cover them with warm water; soak for 15 minutes (1 hour is better, if you have the time). 2. Cut off and discard the root from the lemongrass. Re move the
tough outer leaves until you see a light purple ring. Use only the tender white mid-section; chop coarsely. 3. With the motor running, drop the lemongrass down the feed tube
of a mini-processor; chop as fine as possible. Add the galangal; chop as fine as possible. Add the chiles and chop as fine as possible. Add the candle nuts, shallots, garlic, turmeric, ground coriander, and shrimp paste and process together into a paste (this may take 2 to 3 minutes); scrape down the sides of the work bowl as necessary. 4. Heat 1/4 cup thick coconut milk in a saucepan over medium-high
heat; stir continuously until thick and oily. Add the contents of the processor and cook gently until the mixture is fragrant and oily, about 5 minutes. Add the remaining coconut milk and bring to a boil, stirring constantly; cook until incorporated. Let cool before adding to the fish mixture. The rempah can be made a few hours ahead of time. From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN 0-9627345-1-9. Posted by Stephen Ceideberg; December 8 1992.
How To make Otak Otak (Fish Mousse Grilled On a Banana Leaf)'s Videos
OTAK OTAK IKAN TENGGIRI 乌达 | FRESHLY GRILLED FISH CAKES | OTAH | SINGAPORE STREET FOOD
Otak-otak, also known as otah, is a dish of Malay and Peranakan origins. It is a blend of raw fish, chopped onions, coconut milk, herbs and spices bound together with egg. The puree is usually wrapped in a banana leaf and grilled over an open charcoal fire or in the oven. The dish can also be prepared by steaming the wrapped puree in a wok filled with boiling water till the fish is fully cooked. Otak-otak is commonly served as an accompaniment to a meal of nasi lemak.
In Singapore, otak-otak, a savoury snack, is typically made from Spanish mackerel, or ikan tenggiri. The fish is pureed into a kind of mousse or quiche. The texture of the fish paste is soft and smooth, almost like a custard because of the coconut milk. Its unique flavour is found in its spicy rempah, a Malay term referring to the spices and seasoning. The rempah is traditionally made of chillies, garlic, shallots, lemongrass, turmeric, candle nuts (or buah kera in Malay) and shrimp paste. Traditionally, the dish is prepared by pounding all the ingredients using a mortar and pestle before frying. Morsels of fish paste are then wrapped in banana leaves, the fragrant aroma of the leaves grilling under charcoal adding to the flavour of the otak-otak. Besides accompanying other dishes, the otak-otak can also be eaten on its own.
Otak-otak is usually wrapped flat in either coconut leaves or banana leaves and grilled in the oven or fire. However, Penang-style otak-otak is wrapped into a triangle with a rectangular base and steamed. Recent adaptations of the dish include otak-otak as bun and puff stuffing or as a burger patty. Nowadays, otak-otak can be found in supermarkets and sold as a frozen food item.
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OTAK OTAK IKAN TENGGIRI CAMILAN SEGALA SUASANA
Assalammualaikum
Bismillah
Resep Otak-otak Ikan Tenggiri
Bahan:
1. Daging ikan tenggiri 500 gram
2. Sagu tani 200 gram
3. 250 ml santan
4. Air dingin 100 ml
5. Bawang merah 4 siung
6. Daun bawang 1 batang
7. 1 Putih telur
8. Garam 1 sdt
9. Gula 1 sdt
10. Merica 1 sdt
11. Daun pisang
Sambal kacang:
1. Kacang tanah goreng 100 gram
2. Cabai yang sudah di goreng sesuai selera
3. Bawang merah goreng 4 siung, Bawang putih goreng 2 siung
4. Gula merah 1 keping
5. Air 200 ml
6. Garam 1 sdt
7. Kecap manis 2 sdm
8. Daun jeruk
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How to Cook Laksa Johor | Mee Rebus Johor (Street Food Journeys S1E2 - Johor)
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