Our favourite version of otak otak which we frequently buy frozen - firmer & tastier!
Автор: Audrey
Загружено: 2024-05-23
Просмотров: 16
This Muar version is usually grilled after being wrapped in nipa leaves. The slightly charred interior has a firmer drier texture and is absolutely delicious! The only drawback is the otak otak is just a small thin piece inside so it is more suitable eaten as a snack along side other main dishes.
A few years back, it started being sold frozen without nipa leaves and in a rectangular piece around 180g wrapped in plastic. We love keeping some of this in our freezer and steaming it to have with rice. So it was only a matter of time before I decided to attempt making my own.
8-10 chillies
3 lemongrass
10 shallots
30g galangal
15g turmeric
20g ginger
3 cloves garlic
80g oil
1 piece banana leaf (optional)
380g mackerel
50g coconut cream
50g water
pepper
1 tsp salt
1/2 tsp sugar
4 tbsp tapioca flour
Feeds 4-6 people.
If you have any questions, feel free to drop me a line.
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A quick version I later discovered is using Thai Red Curry paste. I use Blue Elephant brand as their green curry is the best round so I assume their red curry should be good too.
1 packet paste
100ml coconut cream
2 eggs
30ml water + 1tsp cornflour
400g fish
Thinly sliced limau purut leaves
Dash of fish sauce
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