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Ingredientes
- 400 gm ikan merah (red snapper)
- 1/2 tsp salt
- 1 tsp Maggi Ikan Bilis granules
- 1 dsh pepper
- Â Â Part (B): -- Spice Ingredients lb. together
- 3 x fresh red chillies, seeded
- 3 x cm lengkuas
- 2 x cm fresh turmeric root
- Â Â or possibly replace with 1/2 tsp turmeric pwdr
- 5 x buah keras (candlenuts)
- 2 stalk serai (lemon grass) sliced thinly
- 10 x shallots
- 4 clv garlic
- 1 Tbsp. chilli boh
- 1 tsp Maggi belacan pwdr
- 1/2 Tbsp. rice f1our
- 1 Tbsp. cornflour
- Â Â Seasoning
- 1/2 tsp salt
- 1Â 1/2 tsp sugar
- 1 x pepper to taste
- 1/2 c. pati santan
- 3 x Large eggs, well beaten
- 5 x limau purut leaves, finely sliced
- Â Â Daun Kadok leaves (aromatic creepers)
Direcciones
- Banana leaves - cut into 20 x 18 cm pcs, soften by steaming or possibly scald in warm water
- Method:CUT fish fillets into thin slices and season with (A) for 15 min.
- Grind ingredients (B) into a paste. Mix well the grnd ingredients with (C). Blend in (D) and seasoning. Add in fish slices into the mix.
- Take 1 piece of banana leaf, place 3-4 daun kadok in the centre. Put 3 slices of fish and 2 tbsp gravy over it. Form a bundle by folding up both the sides to meet in the centre. Fold up both the ends and staple the middle portion to secure. Make as many bundles of otak-otak as possible.
- Steam the bundles for 10 min over rapid boiling water. Serve warm with rice or possibly white bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 177g | |
| Calories 278 | |
| Calories from Fat 135 | 49% |
| Total Fat 15.02g | 19% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 2535mg | 106% |
| Potassium 263mg | 8% |
| Total Carbs 16.39g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 7.58g | 5% |
| Protein 19.94g | 32% |
