Malay otah-otah (otak2) is simlar to Indonesian ikan pepes and Thai hor mok. Perhaps my previous lessons in Indonesian and Thai cookery have given me familiarity with the use of spices and having a good feel of the steps required to enhance the flavours of this dish.
My home-made fish otak-otak has received rave reviews and accolades from friends.
No short cuts or cutting corners.
No short cuts or cutting corners.
Mackeral meat is scrapped, pressed and whipped into a bouncy texture with very little salt and starch.
No MSG or preservatives are used.
Last but not least, sprinkle finely sliced kaffir lime leaves just before serving.
I find these two recipes worth trying : http://www.asianrecipesonline.com/nyonya/otak-otak.php and http://www.malaysianfood.net/recipes/recipeotakotak.htm
No comments:
Post a Comment