Baked Seafood Otah In Coconut

Baked Seafood Otah In Coconut

Baked Seafood Otah

Baked Seafood Otah 4

Baked Seafood Otah 1

Baked Seafood Otah 2
Ingredients
1 young coconut
(drain the water and scraped out the flesh)
Some kaduk Leaves (optional)

Herbs Leave slice thiny
3 kaffir leaves
1 small piece turmeric leaf
1 sprig basil leave

Minced Coarsely Meat
200 g Batang fish meat
200 g prawn meat
2 squids meat
200 g crab meat

Sauce Ingredients
1 tsp gula melaka
1 tbsp Nam Pla
200 ml Ayam Brand Coconut Milk
2 eggs – lightly beaten
1 tsp sugar
1/2 tbsp corn flour
1 tbsp kerisik

Blended Ingredient
8 shallots
1 inch turmeric
2 stalks lemongrass
1 inch galangal
3 cloves garlic
20 dried chillies – soaked in hot water till soft
3 candlenuts
1 tsp coriander powder
1/2 inch toasted belacan
1 tsp oil
50 ml water

Method
1) Heat 2 tbsp of oil in a wok and saute blended ingredients till aromatic, add in fish and prawns, stir well.
2) Add in the sauce ingredients, squids. crab meat and including the coconut flesh, mix well and transfer into the coconut shell. (lay the base of the coconut shell with kaduk leaves).
3) Bake in pre heated oven 180C for 30-40 minutes until the otah boils and becomes almost dry.
4) Serve hot.

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Grilled/Baked Gnocchi Otah

Grilled Gnocchi Otah.jpg

Baked Gnocchi Otah.jpg

Grilled Otah Prawns Otah 2

Ingredients
300 g small prawns – minced
100 g chicken breast meat – minced
120 g Gonocchi (boiled in boiling water till it floats – drained and set aside)
Banana leaves – soften
200 ml coconut milk
3 eggs – beaten lightly
1 tbsp corn flour
2 tbsp kerisik or dessicated coconut – toasted
Salt and sugar to taste
1 tbsp gula melaka
A mixture of slice thinly turmeric leave and kaffir leave

Blended Paste
4 pieces candle nut
3 stalks lemongrass (white part only)
2 inch fresh turmeric
1 inch galangal
10 shallots
4 cloves garlic
1 inch toasted belacan (shrimp paste)
1 tbsp roasted coriander seeds
20 dried chillies (soak in hot water till soft and cut into small pieces)
4 small chilli padi (optional)
1 tbsp oil
50 ml water

Method
1) In a mixing bowl, add in blended paste, coconut milk, eggs, kerisik, slice turmeric and kaffir leaves, corn flour, salt and sugar to taste and gula melaka.  Adjust taste to your preference. Mix with hands till well combined.
2) Pour mixture to a heated wok and stir till mixture thickens. Off heat and let it cool down.  Add prawns and chicken meat, Gnocchi to the cool down paste and mix till well combined.
3) Cut banana leaf to size 8 x 6 ” , scoop about 2 tbsp full of the otah mixture onto the banana leaf, fold the banana leaf to half and hold on to the center. Fold up the right side to the center and open up the leaf to form a parcel edge. Repeat with the left side and using a staple or toothpick, secure the parcel.
4) Repeat making the parcels until the mixture is done. Grill in pre heated oven 250 C for about 15 minutes or alternatively steam in boiling water for 8-10 minutes.
5) Serve hot.

Crispy Otah Fish & Chips With Sambal Belacan

Crispy Oats Fish & Chips With Sambal Belacan.jpg

Crispy Otah Fish & Chips With Sambal Belacan 1.jpg                          Sutchi Fillets Marinated With Rempah Otah

Ingredients
5 pieces fish fillets – defrost and pat dry with kitchen paper towels.
(season with sprinkle of salt, pepper and corn flour)
5 tbsp of Rempah Otah (home-made)

Flour Coating Mixture (adequate amount)
Crispy tempura flour
Rice Flour
1/2 tsp salt
Oatmeals

Oil for deep frying
2 eggs – lightly beaten
Sambal Belacan

Toppings
Coleslow
French Fries
Baked Beans

Method
1) Season the fish fillets with rempah otah and wrap it up with cling wrap and put in the fridge and take out when it is time to fry.
2) Just before frying, egg wash fish fillets and coat with flour coating mixtures.Leave aside for 10 minutes. Meanwhile heat enough oil in wok till hot and deep fry till crispy and golden brown.
3) Drain well and serve with toppings and Sambal Belacan.

Grilled/Steam Otak Chicken Chop

grilled-otah-chicken-chop-1
grilled-otah-chicken-chop

Ingredients
5 chicken legs – deboned and trimmed away excess fat
(rub with a bit of salt and corn flour)
5 pieces banana leaf
1 cup of basil/kaduk leaves
5 pieces kaffir leaves – sliced finely
1 piece turmeric leaf – sliced thinly

Seasoning Ingredients
2  eggs – beaten lightly
1 tbsp gula melaka
1 tsp salt
1 tbsp corn flour
1/2 tsp chicken seasoning powder
1/2 tsp sugar

Blended Ingredients (blended into a paste)
15-20 dried chillies (soaked in hot water till soft)
8 shallots
4 cloves garlic
4 candlenuts
2 stalks lemongrass -white part only
2 inch galangal
1 inch ginger
2 inch turmeric
3 fresh red chillies
250 ml coconut milk

Method
1) In a mixing bowl, add in blended ingredients and seasoning ingredients. Stir to mix well. Adjust taste to your preference.
2) Heat oil in a wok and saute (1) till aromatic and oil separates and thickened. Off heat and set aside to cool down.
3) Place a few pieces of basil/kaduk leave on the banana leaf, place the chicken leg over it. Spread some fried rempah on the chicken legs and wrapped it up.  Grilled/baked in pre heated oven till chicken is cooked through. (You can also steamed it.)
4) Serve hot.

 

Otah Omelette

Otah Omelette

Ingredients
1/2 packet Muar Otah – cut into big chunks
3 eggs -lightly beaten
1 tsp corn flour
A dash of white pepper
1 tsp of water
1 tbsp oil
1 stalk coriander leaf – chopped

Method
1) Season beaten eggs with pepper, water and corn flour. Add otah chunks.
2) Heat oil in a non-stick pan till hot. Pour the egg mixtures and cook over low heat until slightly brown. Turn over and cook the other side until slightly brown.
3) Transfer to a serving plate and serve hot. Top with some coriander leaves.

Steamed /Baked Otah with Mixed Herbs

steamed otah 1

steamed otah 2

Ingredients
250 g batang fish/ikan tenggiri, cut into thin slices
200 g shelled prawns – coarsely chopped
1/2 tsp salt
1/2 tsp pepper
4 eggs
Blended Ingredients
15 dried chillies
8 shallots
4 cloves garlic
4 stalk lemon grass
4 slices galangal
21/2 cm turmeric
2 cm square belacan – toasted
7 buah keras
1 tbsp peppercorns
2 tsp coriander powder

3 tsp salt
11/2 tbsp corn flour
10 pcs daun limau purut (lime leaves) sliced finely
11/2 coconut (11/4 cup santan)
20 daun kaduk
1 piece turmeric leaf – slice finely
20 pcs basil leave
Banana leaves

Method
1) Season fish and prawns with salt and pepper for 15 minutes.
2) Combine blended ingredients with eggs, coconut milk, salt, sliced limau purut, turmeric leaf, seasoned fish and prawns. Mix well (Do not beat mixtures).
3) Line the muffin cups or heat-proof plate with banana leaf. Grease with a bit of oil, place the base of the cups or plate with kaduk leaves, basil leaves , carefully ladle the mixtures over it.
4) Steamed over rapidly boiling water for 20-25 minutes. Serve hot.

**You can also baked in a preheated moderately hot oven for 30-35 minutes or until light golden brown.***