Otak Otak

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Tenggiri (Mackerel) In Banana Leaf

Traditional Recipe from Palembang (South Sumatra)

By Erry Safri

INGREDIENTS

  • 1/2 kg minced fish (ikan giling)
  • 2 egg whites
  • 150 cc coconut milk (santan)
  • 4 tbsp tapioca (kanji) Tani Brand
  • Banana leaf


SEASONING INGREDIENTS

  • 1 tbsp salt
  • 1 tbsp peeper
  • 1 tbsp sugar


COOKING
  1. Mixed minced fish, egg, coconut milk, and seasoning ingredients to a smooth paste.
  2. Add the tapioca and leaks.
  3. Wrap 1 tbsp dough in banana leaf.
  4. Preheat the oven to 250º F.
  5. Arrange the otak-otak into pan and cook.
TIME
Preparation takes about 15 minutes and cooking takes 20-25 minutes.

PEANUT SAUCE
100g minced peanut (skinned) or peanut butter
1 tbsp chilly sauce
1 tbsp tomato sauce
250 cc warm water

BUYING GUIDE
  • Tenggiri Fish in Pasar Bawah or Pasar Rumbai Fish Market.
  • Coconut milk (fresh) in Pasar Rumbai
  • Tapioca (Tani Brand) in Pasar Pusat (Toko Semarang)
  • Banana leaf in Pasar Bawah or pasar Rumbai.

COCONUT MILK
Coconut milk or santan, is indispensable to Indonesia cooking. Used as flavoring and also as a thickening for sauces.
There are two ways to make coconut milk:
  1. Fresh santan, made fresh from coconut, this is always the best coconut milk in term of color, taste and texture (Pasar Rumbai)
  2. Coconut cream santan, this type of coconut milk produced from commercially package coconut.

Fresh santan does not keep well and should used within 24-30 hours. It must be stored in refrigerator, it may thicken like cream, but when heated it returns its original (mixing the cream and warm water)

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