Haven't updated this blog for some time...have been so busy, but actually also quite lazy. As my kitchen and toilets are being renovated, we decided to stay over at my mum's place, which is nearby. What was supposed to be a one-month renovation has turned out to be almost 2 months. Well, it's partly my fault--for wanting to change this, that or other. After all, staying at Mummy's place is so comfortable. The kids enjoy it and also, we get the morning sun and the clothes dry so fast! Altho' the reno has been completed, there's the endless packing and cleaning to do...so we're not moving back as yet!
Made some otak and found it a bit too wet. So I thought why not make it as a filling for sandwich rolls, since it was my turn to bring refreshments for church on 18 August 07. Added a bit of mayo to enhance the taste.
Ingredients
½ kg boneless fish meat (chopped)
4 shallots
4 cloves garlic
6 candlenuts
1 tsp belacan
2 stalks lemon grass
2 cm piece galangal
4 lime leaves (limau purut)
3-4 red chillies
1 cm yellow ginger
1 egg
sugar to taste
1 tbsp cornflour
180ml thick coconut milk
salt to taste
banana leaf, oil
Method
1. Pre-heat oven to 180C
2. Grind the onions, belacan, lemon grass, galanggal and red chillies with coconut milk to a fine paste. Add the turmeric. Mix well. Fry paste.
3. Mix in the fish paste, egg, sugar, salt and cornflour. Beat the mixture until smooth.
4. Cut the banana leaf to fit a 16 cm ovenproof dish. Scald the leaf and rub some oil over it. Place the leaf in the dish and pour the fish mixture over.
5. Bake fish until firm to touch. (Approx 15-20 minutes.) Cool before cutting.
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