Otak otak recipe
Otak otak is a cake made of fish meat and spices from Southeast Asia.
Ingredients
- 200 ml Coconut milk
- 4 Eggs
- 4 Egg whites
- 1 Inch galangal
- 8 Candlenuts
- 4 Kaffir lime leaves
- 0.25 White onion
- 2 Cloves garlic
- 0.25 tsp Ground coriander
- 0.5 tsp Belacan
- 2 Inches lemongrass
- 1 pinch White pepper
- 7 fl oz Coconut milk
- 4 Eggs
- 4 Egg whites
- 1 Inch galangal
- 8 Candlenuts
- 4 Kaffir lime leaves
- 0.25 White onion
- 2 Cloves garlic
- 0.25 tsp Ground coriander
- 0.5 tsp Belacan
- 2 Inches lemongrass
- 1 pinch White pepper
- 0.8 cup Coconut milk
- 4 Eggs
- 4 Egg whites
- 1 Inch galangal
- 8 Candlenuts
- 4 Kaffir lime leaves
- 0.25 White onion
- 2 Cloves garlic
- 0.25 tsp Ground coriander
- 0.5 tsp Belacan
- 2 Inches lemongrass
- 1 pinch White pepper
- 2 tsp Sambal
- 200 ml Coconut milk
- 2 Inches lemongrass, chopped
- 75 ml Single cream
- 3 Kaffir lime leaves
- 2 tsp Sambal
- 7 fl oz Coconut milk
- 2 Inches lemongrass, chopped
- 2.6 fl oz Single cream
- 3 Kaffir lime leaves
- 2 tsp Sambal
- 0.8 cup Coconut milk
- 2 Inches lemongrass, chopped
- 0.3 cup Single cream
- 3 Kaffir lime leaves
- 4 Gurnard fillets, skinned (about 500g)
- 20 Small scallops or 4 large scallops, corals removed
- 20 g Butter
- 2 tbsp Coriander leaves
- 4 Gurnard fillets, skinned (about 500g)
- 20 Small scallops or 4 large scallops, corals removed
- 0.7 oz Butter
- 2 tbsp Coriander leaves
- 4 Gurnard fillets, skinned (about 500g)
- 20 Small scallops or 4 large scallops, corals removed
- 0.7 oz Butter
- 2 tbsp Coriander leaves
Details
- Cuisine: Malaysian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 85 mins
- Serves: 4
Step-by-step
- For the mousse: Place the coconut milk, galangal, candlenuts, kaffir lime leaves, onion, garlic, coriander, belacan, lemongrass, and white pepper in a food processor and blitz into small chunks. Bring this mixture to a simmer, then leave to infuse for 1 hour, or until the mixture is cool.
- Strain through a fine sieve and beat in the whole eggs. Beat the whites to soft peaks and fold this into the coconut mixture. Generously butter four small ramekins and pour in the mixture, to about 5mm below the rim. Cover the ramekins with tin foil and pierce with a toothpick or fork, then set in a baking tray and fill halfway up with boiling water. Steam in a 160ºC oven for 20-25 minutes, until the mousses have set and a skewer or knife inserted into the center comes out clean.
- For the cream sauce: Bring all ingredients for the sauce to the boil, then reduce by half and strain.
- For the gurnard and scallops: Heat the butter in a pan until it is just foaming (do not let it brown), then add the scallops and gurnard. Cook for three minutes on each side (if using large scallops, transfer to a 200ºC oven for 5 minutes to finish cooking).
- To serve, turn out the mousse onto a plate, and serve the fish and scallops alongside. Spoon sauce over the mousse and seafood and garnish with chopped coriander leaves.
Malaysia Kitchen is a worldwide celebration of Malaysian cuisine. For more information visit ww.malaysiakitchen.co.uk
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature