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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.
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How to Cook Laksa Johor | Mee Rebus Johor (Street Food Journeys S1E2 - Johor)
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This episode on Johor features:
Laksa Johor by Chef Dato' Ismail Ahmad of Rebung Restaurant
Mee Rebus Johor by Jackie M.
Kelab Alami's Pasar Pendekar Laut (Sea Warriors' Market) and Warung Citarasa
Mark O'Dea
Paul Gray
The JetLag Warriors
Shaukani Abbas
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Hor Mok and Fish Amok: Siam, the Khmer, and a Dish with 1500 Years of History
There's a reason two ancient food cultures fight about the origins of steamed fish curry- it's one of the best things to eat, anywhere. Hor Mok- or Fish Amok- is a rich curry mixed with coconut, fish, and egg, then steamed in a banana leaf for something almost unbelievably luxurious. It's like a curry mousse. A curry with the texture of foie gras. Something beloved whether served at street carts, canal boats, or imperial palaces.
But the how this dish is the subject of such intense debate is just as interesting as the why. Because few events have shaped the course of Southeast Asia as much as the 150 years of warfare between the Siamese and the Khmer. And it's in that time period that this dish comes to life on both sides of the dividing line.
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0:00 - Introduction
1:29 - Bangkok's Most Famous Hor Mok
5:03 - Fish Amok
6:27 - The Two Empires
8:50 - Floating Market
12:38 - Deeper into History
15:00 - The Queen of Grilled Hor Mok
17:18 - Answers
19:11 - Conclusion
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Margaret's Spicy Melaka Portuguese Baked Fish Recipe | Eurasian Baked Fish
Melaka Portuguese/Eurasian Baked Fish. This is an oven baked fish marinated with a spicy and flavourful sambal wrapped in banana leaves...absolutely heavenly.
Margaret’s Recipe
Ingredients
1 big fish, snapper (jenahak) or seabass (siakap) cleaned & marinated with salt & pepper for 5 mins
150 g onions
8 red fresh chili
5-10 red chili padi (if you love extra spicy)
3 tablespoon blended dried chili/paste
4 candlenuts (buah keras)
10 g shrimp paste
1 ½ teaspoon salt, or to taste
¾ teaspoon msg, or to taste
3 big pieces banana leave (cleaned) & enough aluminium foil, to wrap fish
2 lime
2 small onion
1 cucumber for garnish
½ cup oil
METHOD
Blend onions, candlenuts, chili, shrimp paste and combine with dried chili paste, mix into a thick spice paste
Heat pan, fry spice paste in oil for about 2 minutes only
Add salt, msg to taste
Remove from heat, set aside
Heat banana leave over the fire (this will soften the leaves, making it easy for folding later)
Place a large size of aluminium foil just nice for wrapping fish first on your table top, then banana leave on top of it & then place fish on banana leave
Slit two parts on each side of fish and stuff some fried spice paste inside the slits and then all over the fish
Wrap banana leave over fish followed by the aluminium foil, ensuring it is well covered, no holes anywhere
Pre heat oven for 5 minutes
Bake fish in the oven for at 170°C for 45 mins to 1 hour (until you see alumimium foil expanded)
Do a skewer test to ensure fish is well cooked
Slice onions and cucumber and garnish
Cut the limes into two & lightly sprinkle juice over fish just before eating
• Salt/msg measurement may vary, therefore please taste and add more/less salt/msg to your preference
• Be careful when opening the foil to check if fish is well cooked as it will be very hot
Simple Air Fryer Malaysian Otak-Otak Chicken!
CookX Asia Ambassador Recipe, Marina Mustafa:
Directly translated, otak means ‘brains’ in the Malay language, which depicts the texture of this savory mousse authentically made with fish. For this recipe, I have used chicken instead but using the same spices for the custard base of coconut milk and eggs.
Get the detailed recipe here in mobile app:
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