Monday, 12 August 2013

Steamed Otah in Banana Leaf by Sharron Wee


Steam Otah in Banana Leaves

Recipe adapted from the book Cooking for the President
  • 300g mackerel
  • 1tsp coriander powder
  • 6g candlenut
  • 30g lengkuas grated finely
  • 3 stalks of lemongrass grated
  • 2tsp turmeric powder
  • 6g dried red chillis, washed and soaked in hot water
  • 15g fresh red chillis, remove the seeds
  • 20g shallots
  • 1/2 tsp belachan powder
  • 4g laksa leaves
  • 2g limau purut ( lime leaves)
  • 240ml coconut milk
  • pinch of salt
  • 2 eggs whites
  • 1tsp cornflour
  • 1tsp tapioca flour
Clean and blanch banana leaves in hot water to soften. Leave aside
Add the fish meat into blender, pinch of salt and tapioca flour and blend quickly. Do not overblend. Leave aside in a large bowl ( on the days when I am lazy, I just buy the fishpaste from the yong tau foo stall in the wet market BUT pls be reminded to omit any other salt in the recipe) 
Add the spices and herbs in the blender and grind until a smooth paste.  
Place paste into a bowl and add egg white, curry powder, tumeric powder, corn flour and coconut milk. Mix well.
Add fish mixture into the spice mixture; mix well. Your otak-otak paste is ready.
Place about 2 ½ tbsp otak-otak paste in the center of the banana leaf, fold edge of the banana leaf to cover the otak paste. Use bamboo toothpicks to secure both ends of the otak-otak. Do not use staples!!!! 
Steam the otak-otak for abt 15 mins 

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