Monday 12 October 2009

Muar Otak-otak 麻坡鱼肉乌挞











Ingredients:
300g Spanish mackerel or ikan tenggiri
150ml concentrated coconut milk

Seasoning:
2 tbsps cornflour
2 tbsps curry powder
2 tbsps blended chilli paste
1 1/2 tsps salt
1 tsp white granulated sugar
Dash of turmeric powder or serbuk kunyit
Dash of chilli powder
1 tsp minced garlic
1 tsp minced shallot

For wrapping:
40 fronds of coconut leaves (8" in length)
Some staples

Method:
1. Debone fish, take out the flesh and place into a food processor or blender.
2. Add in seasoning into no.(1), blend a while. Add in coconut milk, blend further and set aside.
3. Spoon a tablespoon of no.(2) and spread it in-between the coconut frond. Cover with another piece of frond. Staple both ends together. Bake at 200 degrees Celsius for 10 minutes.

材料:
马鲛鱼300克
浓椰浆150毫升

调味料:
粟粉2汤匙
咖哩粉2汤匙
搅烂辣椒干2汤匙
幼盐1茶匙半
白糖1茶匙
黄姜粉少许
辣椒粉少许
蒜茸1茶匙
葱头茸1茶匙

包装:
椰叶40片(8寸长)
书钉适量

做法:
1. 将马鲛鱼取出鱼肉,放入搅拌机搅烂。
2. 将调味料和(1),搅拌均匀。再加入椰浆,拌匀待用。
3. 将1汤匙的馅料(2),放入椰叶内,用另一片椰叶夹在一起,用书钉钉妥,放入预热烘炉内,以200℃烘烤约10分钟即可。

3 comments:

Anonymous said...

i can't seem to find the coconut leaves in any wet markets or supermarket. Where to buy them from? I live in KL!

Y3K food & travel said...

It's available at the local Malay markets like Chow Kit.

Y3K food & travel said...

It's available at the local Malay markets like Chow Kit.