Baked Seafood Otah In Coconut

 

 

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.

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

otah.jpg

otah 1.jpg
otah.jpg
otah 1.jpg

steamed otah 2

Ingredients
400 g batang fish/ikan tenggiri, cut into thin slices
300 g medium prawns –  deshelled and coarsely chopped
1/2 tsp salt
1/2 tsp pepper
3 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
2 tbsp glutinous rice flour
1 tbsp corn flour
10 pcs daun limau purut (lime leaves) sliced finely
10 pieces daun kaduk – slice finely
11/2 coconut (11/4 cup santan)
20 daun kaduk
1 piece turmeric leaf – slice finely
20 pcs basil leave
Banana leaves
Aluminum muffin cups

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, daun kaduk, 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.***