Wednesday, September 19, 2007

Otak-Otak (Indonesian grilled fish cake)

*This is what happens when Ale gets a new food processor =)

**Original recipe from here

350 g mackerel fillet, no skin and bones (I used cod this time, easier to find!)
150 g tapioca starch
100 ml coconut cream (I used about 150ml canned coconut)
1 egg, beaten
1 tsp salt
pepper as you like it (I used a peppermill and basically went around the bowl a few times)
2 tsp sugar
1 tsp chicken stock (I used vet-tsin :p)
15 chinese chives (Matta's wasn't open, alas! And I was too lazy to walk to Chinatown so I substituted this with 2 stalks of spring onion)
Banana leaves to wrap (I bought a bag from Matta's, it was 2 very long banana leaves, and I still have a little bit left)

Peanut chilli sauce:
2 red chillies*
8 red bird's eye chillies*
*I used 12 bird's eye chillies instead
5 cloves garlic
5 candlenuts, toasted
6 tbsp peanut butter (or if you want, fry some peanuts)
1 1/2 tsp sugar
200 ml water
1 tsp rice vinegar
1 tsp salt

For the peanut sauce:
+ Stir fry chillies and garlic til they're soft
+ Put everything in a food processor, blend until smooth

For the fish paste:
+ Put everything in a food processor except coconut milk and egg, then as it's slowly processing the fish, pour in coconut milk and egg slowly
+ Take a dollop (not more than 1 tbsp!) of the paste, put it on the banana leaves, make it elongated, and wrap LOOSELY with banana leaves** stick a toothpick at the end of the leaves to secure it
+ Bake in the oven (I used low temp) til the leaves are dry and the food starts to smell reallyyyyyy gooddd!!
+ Serve with the peanut chilli sauce, and with a big appetite!

** Basically the paste will expand as you cook them (due to the tapioca starch I presume?), I made the mistake of wrapping them too tightly (like rolling a sushi haha) and as a result the leaves cracked and the bit that's exposed dried out :( so some bits are "wrinkly" and it's supposed to be firm, nice and juicy and bouncy....

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