Otak – Otak

Otak – Otak (serves 10)

Ingredients:

White Fish Meat, washed 400 gm

Shrimp Meat, washed 400 gm

Shallots, peeled, finely chopped 5 nos

Eggs, slightly beaten 3 nos

Coconut Milk 1 litre

Sugar 2 tbsp

Turmeric Leaves, thinly sliced 5 inches

Lime Leaves, thinly sliced 5 pcs

Water 150 ml

Banana Leaves 10 pieces

Salt

Spice Blend:

Turmeric 2 tbsp

Chilli Powder 3 tbsp

Red Chilli, deseeded 4 nos

Galangal 2 inches

Candlenuts 8 nos

Lemongrass, sliced 5 stalks

Garlic cloves, peeled 5 nos

Shallots, peeled, finely chopped 12 nos

Shrimp Paste 12 tbsp

Method:

1. Cut the fish and shrimp into thin small slices, then minced them in a food processor till smooth.

2. Add in water and a little salt into the mixture to mix well.

3. Add in the spice blend and eggs into the mixture and mix till everything is well combined.

4. Then pour in coconut milk, sugar, salt, turmeric and lime leaves, mix well.

5. Spread the mixture on the banana leaves, wrap it up well and fix both ends with toothpicks.

6. Grill it over with medium fire for 10 minutes or till it is cooked. Flip it on and off to make sure it is cooked at all sides.

7. Serve immediately.

Kuih Seri Muka

Kuih Seri Muka (makes 10)

Ingredients:

For the mixture:

Eggs 6nos

Castor Sugar 175gm

All Purpose Flour 80gm

Tapioca Flour 20gm

Coconut Milk or Santan 375ml

Pandan Leaves 4pcs

Water 60ml

Green Colouring 3 drops

Vanilla Essence ½ tsp

For the base:

Glutinous Rice, soaked for 3hours then strained 400gm

Salt 2 tbsp

Coconut Milk or Santan 250ml

Water 250ml

Method:

1. For the mixture, break the eggs and mix them together with the castor sugar.

2. Blend the pandan leaves together with water and strain it for pandan juice.

3. Whisk egg mixture and pandan juice into the coconut milk or santan till well mixed.

4. Slowly add in the tapioca flour and all purpose flour into the mixture and stir until smooth.

5. Add in green colouring and vanilla essence into the mixture.

6. Strain the mixture to remove lumps, if any. Set aside for 10 minutes.

7. For the base, lightly coat the mould with oil.

8. Mix the coconut milk with salt and water and pour 1/3 into the glutinous rice and steam it for 12 minutes. Continue this step till all mixture is completely poured into the rice.

9. Smooth the surface of the rice and pour 1 ladleful of green mixture on top of the rice and steam for 5 minutes. Continue this process till entire mixture is used up.

10. After it is cooked set it aside for a moment before removing form the mould, cut and serve.

Pucuk Paku Masak Lemak

Pucuk Paku Masak Lemak (serves 10)

Ingredients:

Pucuk Paku, only use the leaf and stalk 2kg

Water

Sugar 2tbsp

Coconut Milk 1litre

Water 500ml

Salt and Sugar, to season

Paste

Bird’s eye chili 8nos

Shallots 10nos

Red onion 50gm

Turmeric Powder 2tsp

Tamarind Skin 6pcs

Medium sized anchovy 50gm

Dried Prawns 4tsp

Water 250ml

Salt 1tsp

Method:

1. Boil the water with sugar and blanch the pucuk paku till medium cooked. Remove from the heat and soak it into ice water. Strain the pucuk paku and set aside.

2. Blend the bird’s eye chili, shallots, red onion, turmeric powder, tamarind skin, medium sized anchovy, dried prawns, water and salt into a fine paste.

3. Pour in 500ml of coconut milk and 500 ml water into a pot and stir for 5 minutes. Later, add remaining coconut milk and blended ingredients on low heat.

4. Season with salt and sugar.

5. Pour in the pucuk paku at last and continue slowing stiring on low heat for 10 minutes.

6. Serve.

Nasi Lemak with sambal ikan bilis

Nasi Lemak (Serves 5)

Ingredients:

Coconut Milk Steamed Rice

Rice
Screw pine (pandan) leaves 3leaves
Salt 1tsp
Coconut milk 170ml
Water 50ml

Tamarind Juice

Water 250ml
Tamarind pulp 50gm

Sambal Ikan Bilis (Dried anchovies sambal)

Red Onion 1nos
Ikan bilis (dried anchovies) 1 cup (200gm)
Garlic clove 1nos
Shallots 4nos
Dried Chilies 10nos
Belacan (dried shrimp paste) 1tsp
Salt 1tsp
Sugar 1tbsp

Side ingredients

2 hard boiled eggs (cut into half)
1 small cucumber (cut into slices and then quartered)

Method:

1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
4. Slice the red onion into rings.
5. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
6. Heat some oil in a pan and fry the spice paste until fragrant. Then, add in the onion rings.
7. Add in the ikan bilis and stir well. Add tamarind juice, salt, and sugar.
8. Simmer on low heat until the gravy thickens. Set aside.
9. Cut the cucumber into slices and then quartered into four small pieces.
10. Serve.