I had the mackerel sitting in the freezer so I decided I had to also make otak-otak for lunch. We harvested some fresh banana leaves from the tree outside and galangal from my garden. I could have taken turmeric leaves and turmeric from the garden too but I had bought some to allow the plant to grow further since the last harvest.
This is how otak-otak starts out as when all the ingredients are combined, a luscious orange paste with the fragrance of all the spices and herbs that are in it.
Ingredients:
400g mackerel or snapper
Rempah -- Spice Ingredients blended together
Rempah -- Spice Ingredients blended together
5 dried chilies
4 fresh red chillies, seeded
3 cm lengkuas (galangal)
2 cm fresh turmeric or replace with 1/2 tsp turmeric powder
5 buah keras (candlenuts)
2 tumeric leaves -- sliced thinly
3 cm lengkuas (galangal)
2 cm fresh turmeric or replace with 1/2 tsp turmeric powder
5 buah keras (candlenuts)
2 tumeric leaves -- sliced thinly
4 limau purut (kaffir lime leaves) -- sliced thinly
10 shallots
10 shallots
1/2 cup coconut milk
salt to taste
Method:
Blend ingredients for the rempah into a paste. Add minced fish and salt into the mixture along with the coconut milk and mix well. Take 1 piece of banana leaf, place paste on the leaf, wrap. Form a bundle by folding up both the sides to meet in the centre. Fold up both the ends and secure each end with a toothpick.
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