Can't wait until we are back in Singapore to have these. Looked up YouTube for recipes & decided to try the recipe from video below. ...
The last attempt of making this Otak Otak was six years ago! I decided to make this again (to tweak the recipe slightly and upgrade the pictures 😜) to share with some of my friends for our small gathering. I'm really blessed with friends whom don't complain with my cooking hahaha.... Its a really easy peasy recipe to follow....just blend everything in a food processor! Except the fish chunks of course. ^0^ If you find that the fish chunks used is too much, you can replace with fresh prawns or squids! A really versatile recipe which you can adjust to your liking. Before & After Baking Ingredients 500gm Spanish mackerel, deboned and scrap out flesh, cut into chunks 500gm fish paste 2 tbsp ginger juice 1/2 tsp salt 6 kaffir leaves, finely chopped 4 eggs 100ml Ayam brand pure coconut cream 100gm coconut cream powder 1 packet banana leaves (* I managed to cut 18 pcs from a pack of banana leaves, balanced paste I wrap into individual small disposable container and freeze it) Rempah Mixture 4 candlenuts 3 tbsp chilli powder (can increase to 4-5 tbsp if you prefer spicier) 1 stalk lemongrass, sliced finely 1 thumb size galangal, sliced thinly 4 cloves garlic 6 shallots 1 tsp turmeric powder 15gm belachan , toasted 2 tbsp rice flour 1 tsp pepper 1.5 tbsp sugar 3 tbsp rice bran oil Method Marinate the fish chunks with ginger juice and salt for at least 30 mins. In a food processor, blend candlenuts, lemongrass, garlic, shallots, galangal, belacan together with 100ml of thick coconut milk. Add chilli powder, turmeric powder, rice flour, pepper, sugar, oil and the coconut cream powder and blend till mixture is really smooth. Lightly beat the egg and pour into the mixture and blend till just combined. Transfer the egg mixture into a deep dish. Add fish paste and chopped kaffir leaves and mix well. Finally add the fish chunks and combine well. Cling wrap the dish and chill in fridge overnight. Trim banana leaves into 20cm x 25cm sizes. Blanch in hot water till soften. Wipe dry before use. Spread about 2 tbsp of otak otak paste in the centre of the banana leaf. Fold in the edge to cover the paste. Use bamboo toothpicks to secure both ends. Repeat until all otak oak paste is used up. Bake the otak oak in preheated oven at 200 deg cel for 15 mins until the leaves are browned and otak otak cooked through. Alternatively for freezing of paste : Scoop appropriate amount of otak otak paste onto a disposable container lined with food grade plastic wrap, wrap up properly and place in freezer till used. Do not thaw the otak otak. Steam or bake directly from freezer. Recipe adapted from Mrs Teng's Blog
Vegan Otak-Otak / Otah from Okara or Tofu
SEE PHOTOS: Make this spicy Singapore favourite in six steps with this recipe
Rempah: 25gm Dried Chillies - soak & de-seed 2 pcs Red Chillies - remove seeds 180gm Shallots 2 stalks Lemongrass - (bottom white part) 4pcs Candlenuts 1 small thumbsize Galangal 2pcs Kaffir Lime Leaf 1tbsp Oil * blend the above in a food processor into a smooth paste. Otah Paste: 300gm to 350gm White Cod (any other fish) 100gm Med Prawns 70ml Coconut Cream 1pc Large Egg 1tbsp Raw Sugar 1tsp Salt 2tbsp Rice Flour Banana Leaves Oil - brush on banana leaf Method: 1. Heat up 2tbsp oil in a pan, fry the blended rempah mixture over low fire until aromatic and oil separate from the paste. 2. Chopped or cut the fish into big chuck as well as for prawns. 3. In a big mixing bowl, add the fried rempah, fish pieces, chopped prawns, egg, coconut milk, sugar, salt, mix all together. 4. Blanch banana leaves for 2 mins. Cut into your desired length/size. Brush a thin layer of oil, scoop the mixture onto the banana leaf and fold the sides. 5. Bake in a preheated oven temp 180deg for 10 to 15mins. *𝐈𝐌𝐏𝐎𝐑𝐓𝐀𝐍𝐓 ** 𝐏𝐥𝐞𝐚𝐬𝐞 𝐚𝐥𝐥𝐨𝐰 𝐭𝐡𝐞 𝐛𝐚𝐤𝐞𝐝 𝐨𝐭𝐚𝐡 𝐭𝐨 𝐬𝐞𝐭 𝐟𝐨𝐫 𝐟𝐞𝐰 𝐡𝐨𝐮𝐫𝐬 𝐛𝐞𝐟𝐨𝐫𝐞 𝐬𝐞𝐫𝐯𝐢𝐧𝐠.
My first attempt in making otah was not a successful as the fish paste turned out rather tough. I guessed it was because I blended the fish meat using a blender which caused it to toughen. Also the taste was lacking in coconut milk. This is the second attempt and I have sought help from a colleague's wife. She shared with me her Thai otah recipe. This time round I used a fork to scrap off the meat from the mackerel. It was very easy to do that. With this method, I could feel the texture of the meat. My hubby and I made this moulds out from pandan leaves so I can steam the otah with the fragrance of pandan leaves. Recipe for 25 moulds 300g of Batang fish meat (scrap using a fork) 1 egg 1.5 cups of coconut milk 1 tsp of palm sugar / Gula Malacca 3 tbsp of Fish sauce 1 tbsp of curry chilli Shredded chili and kaffir leaves Steps: Mix coconut milk, sugar, fish sauce and chilli together in a big bowl. Add in egg and fish meat. Stir for 2 minutes. Let it rest in the refrigerator for 15 mins Fill the moulds or banana leaves and topped with chili and kaffir leaves (optional). Steam for 3 minutes. Enjoy!
SEE PHOTOS: Make this spicy Singapore favourite in six steps with this recipe
My family loves the Otah that is near my place and every time when I passed by that area, I will buy for the family. Seems like the prices went up again, perhaps it is time for me to learn how to make them. I have done an otah bun using straight dough method and so today I shall try Otah bun 窝咑餐包 (Tangzong Method). Learning experience: The buns are so soft and fluffy even the next day! I made these into tiny buns based on 42g dough and 1 piece otah. Definitely a keeper. What you need: 25g bread flour 62g milk 62g water 350g bread flour 30g sugar 65g egg 5g milk powder 125g milk 120g tangzhong 1 tsp yeast 35g unsalted butter 1½ tsp salt Glaze: beaten egg Method: Combine bread flour, milk and water and cook until mixture thickens. Stirring continuously. Set aside to cool. Combine 350g bread flour, sugar, egg, milk powder, milk, tangzhong, yeast and salt. Knead until dough is smooth. Add in butter and knead until pass window pane stage. Shape into a ball and let it proof until double in size. Degas and divide dough into balls. Wrap in otah and shape into a ball. Place in a greased tin and let it proof for 40 mins. Glaze the bun with beaten eggs. Bake at 180°C for 20 mins. Air fryer @ 170°C for 11 mins.
Long after her grandmother, a legendary cook, died, the author learns to make her signature dish: otah.
Every now and then you get that craving for something savoury and satisfying but you aren’t necessarily hungry. It’s the kind of hole in your foodie soul that are best filled by foods such as Sausages, Satay, Bak Kuah, Cheeses, Yakitori and Potato Croquettes. Another really great snack to satisfy that umami crave has to […]
Can't wait until we are back in Singapore to have these. Looked up YouTube for recipes & decided to try the recipe from video below. ...
Rempah: 25gm Dried Chillies - soak & de-seed 2 pcs Red Chillies - remove seeds 180gm Shallots 2 stalks Lemongrass - (bottom white part) 4pcs Candlenuts 1 small thumbsize Galangal 2pcs Kaffir Lime Leaf 1tbsp Oil * blend the above in a food processor into a smooth paste. Otah Paste: 300gm to 350gm White Cod (any other fish) 100gm Med Prawns 70ml Coconut Cream 1pc Large Egg 1tbsp Raw Sugar 1tsp Salt 2tbsp Rice Flour Banana Leaves Oil - brush on banana leaf Method: 1. Heat up 2tbsp oil in a pan, fry the blended rempah mixture over low fire until aromatic and oil separate from the paste. 2. Chopped or cut the fish into big chuck as well as for prawns. 3. In a big mixing bowl, add the fried rempah, fish pieces, chopped prawns, egg, coconut milk, sugar, salt, mix all together. 4. Blanch banana leaves for 2 mins. Cut into your desired length/size. Brush a thin layer of oil, scoop the mixture onto the banana leaf and fold the sides. 5. Bake in a preheated oven temp 180deg for 10 to 15mins. *𝐈𝐌𝐏𝐎𝐑𝐓𝐀𝐍𝐓 ** 𝐏𝐥𝐞𝐚𝐬𝐞 𝐚𝐥𝐥𝐨𝐰 𝐭𝐡𝐞 𝐛𝐚𝐤𝐞𝐝 𝐨𝐭𝐚𝐡 𝐭𝐨 𝐬𝐞𝐭 𝐟𝐨𝐫 𝐟𝐞𝐰 𝐡𝐨𝐮𝐫𝐬 𝐛𝐞𝐟𝐨𝐫𝐞 𝐬𝐞𝐫𝐯𝐢𝐧𝐠.
Découvrez 10 spécialités culinaires de Singapour à travers ces quelques photos. La cuisine singapourienne est riche et diversifiée, idéale pour les foodies
Can't wait until we are back in Singapore to have these. Looked up YouTube for recipes & decided to try the recipe from video below. ...
Otak-otak ( aka Otah or Otar in Singapore) is a fish cake well known in Johor, particularly in Muar. This fish cake is basically made by mi...
Rempah: 25gm Dried Chillies - soak & de-seed 2 pcs Red Chillies - remove seeds 180gm Shallots 2 stalks Lemongrass - (bottom white part) 4pcs Candlenuts 1 small thumbsize Galangal 2pcs Kaffir Lime Leaf 1tbsp Oil * blend the above in a food processor into a smooth paste. Otah Paste: 300gm to 350gm White Cod (any other fish) 100gm Med Prawns 70ml Coconut Cream 1pc Large Egg 1tbsp Raw Sugar 1tsp Salt 2tbsp Rice Flour Banana Leaves Oil - brush on banana leaf Method: 1. Heat up 2tbsp oil in a pan, fry the blended rempah mixture over low fire until aromatic and oil separate from the paste. 2. Chopped or cut the fish into big chuck as well as for prawns. 3. In a big mixing bowl, add the fried rempah, fish pieces, chopped prawns, egg, coconut milk, sugar, salt, mix all together. 4. Blanch banana leaves for 2 mins. Cut into your desired length/size. Brush a thin layer of oil, scoop the mixture onto the banana leaf and fold the sides. 5. Bake in a preheated oven temp 180deg for 10 to 15mins. *𝐈𝐌𝐏𝐎𝐑𝐓𝐀𝐍𝐓 ** 𝐏𝐥𝐞𝐚𝐬𝐞 𝐚𝐥𝐥𝐨𝐰 𝐭𝐡𝐞 𝐛𝐚𝐤𝐞𝐝 𝐨𝐭𝐚𝐡 𝐭𝐨 𝐬𝐞𝐭 𝐟𝐨𝐫 𝐟𝐞𝐰 𝐡𝐨𝐮𝐫𝐬 𝐛𝐞𝐟𝐨𝐫𝐞 𝐬𝐞𝐫𝐯𝐢𝐧𝐠.
Otak-otak ( aka Otah or Otar in Singapore) is a fish cake well known in Johor, particularly in Muar. This fish cake is basically made by mi...
A very flavorful bread with spicy fish paste (otah) and aromatic golden cheese. If you like spicy bun, you'll like it. You may substitute the spicy Otah by non-spicy luncheon meat stick Yield: 8 x 9cm round buns Raw dough weight: 412g Paper casing: 8 pieces of 10Lx8Wx4H cm Bread dough Ingredients 120g whole milk 15g condensed milk 1/2 tsp instant dry yeast 180g bread flour 20g top/cake flour 35g fine sugar 1/4 tsp salt 20g beaten egg 30g unsalted butter Fillings 4 sticks Otah spicy fish cake 100g chicken luncheon meat, long strips Toppings Some beaten egg as egg wash 25g white cheddar cheese, shredded 25g mozzarella cheese, shredded Coarse black pepper Direction 1. Prepare the bread dough by mixing, kneading and first proofing using one of the following two methods For Breadmaker Kneading Please follow the cheese & ham bun recipe from hstep 1 to 10, http://mymindpatch.blogspot.sg/2014/11/ham-cheese-bun-breadmaker-kneaded.html?m=1 For Handkneading Please follow Sweet Milk Bun recipe from step 1 to 11 but omitting step 10, http://mymindpatch.blogspot.sg/2014/11/sweet-milk-buns.html?m=1 2. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm. 3. Divide the dough into 8 equal portions, about 51g each. 4. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom. Let the dough rest for about 15 minutes in a covered bowl. 5. Flatten the dough ball and roll it into a flat dough with the length close to the length of the otah or luncheon meat strip. 6. Place the otah or luncheon strips at the edge of the dough, and roll up. When the dough has wrapped the first strip, place the second strips next to it, and complete the wrap. Pinch to seal the wrap at the end. Use a sharp knife to cut the wrap into 4 equal portions. 6. Arrange the cut doughs into the paper casing with the cut face facing up. Repeat the same steps for the luncheon meat bun. 7. Spray some water and let the dough proof in a closed oven for about 20 minutes. 8. After the 20 minutes of proofing,Apply a thin coat of egg wash over the dough. 9. Sprinkle some mixed cheese and coarse black pepper over the middle of the dough. 10. Bake in a preheated oven set at 170 degree Celsius for about 20 to 22 minutes, or till the top turns golden. 11. Allow the buns to cool down slightly before sprinkling some dried parsley flakes over the top. :) Enjoy :)
Spicy spicy! That's what my sister commented >.< hehehe am lazy to remove the seeds of the chillies thus these otah are slightly over h...
Can't wait until we are back in Singapore to have these. Looked up YouTube for recipes & decided to try the recipe from video below. ...
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 chillie…
As my back started to act up again after a day of pineapple tart making session, I decided to opt for something easy. Coincidentally, my blogger pal, Batter Baker also baked this using Nutella. This recipe is not new to many bloggers out there. In fact, there was a period when it was really popular as it was easy to put together. Instead of Cinnamon Roll, I turned them into Otah Bun as I have bought some Otah the other day, intending to turn them into buns for my family's breakfast. This dough will still stay soft the next day. So it is ideal to bake the night before and serve as breakfast the next day. What you need: (10 pcs @ 60g dough) Dough: 1 cup milk 50g Sugar 1/4 cup canola oil 1 tsp Instant yeast 250g + 30g plain flour (measure separately) ¼ tsp baking powder ¼ tsp baking soda ¾ tsp salt Method: Mix milk, sugar and vegetable oil in a pan. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins ~ 1 hour. Place 250g plain flour and instant yeast in a mixing bowl. Make a well in the centre and add the above mixture. Stir with a spatula until the mixture comes together to form a thick batter. (If using Active Dry Yeast, sprinkle the yeast into the mixture and let it sit for a minute before adding it to the plain flour.) Cover and let the batter sit for at least 1 hour. Add in the remaining 30g flour, baking powder, baking soda and salt. Stir until the mixture comes together. Either go ahead to make the rolls or cover and leave to chill in the fridge over night or until needed. If left to chill, check the dough and punch it down by folding with a spatula if the dough rises almost to the rim of the mixing bowl. (Note: dough will be more firm and easier to work with if left to chill in the fridge). Dust the work surface freely with flour. Dust the top and bottom of dough with flour. Divide the dough into 60g small pieces. Dust the dough and work surface with flour when necessary. Roll into a long shape and place the otah on it and roll it up. Cover and leave to rise for 30mins (1 hour if the dough was left to chill over night) or until the rolls double in size. (Note: the rolls can be left to chill in the fridge overnight and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.) Bake in preheated oven at 180ºC for 20mins until golden brown. Source: Pioneer Woman ************* I realised that the dough was really little and quickly went on to make another batch of dough using Scrumptious Flavours recipe using 汤种 method I have tried this recipe for Cream Cheese Bun before and made a blunder, so this time round, I was more attentive. So here are my Cheese Buns which my kids loved dearly. Tangzhong （汤种）: What you need: 50g Bread flour (I will reduce this to 45g next round) 250g water (I will reduce this to 225g next round) Method: In a mixing bowl mix the flour and water over low fire, keep stirring until it reaches 65°C then switch it off. Use plastic wrap to cover the dough to prevent the top layer dry up and let it cool down before use. Dough What you need: 17 pcs @ 60g dough 456g Bread Flour 120g Plain Flour 12g Yeast 60g Sugar 6g Salt 240g fresh milk 60g Egg w/o shell, beaten 144g Tangzhong （汤种） 60g Unsalted Butter Method: Put all the ingredients in a mixing bowl except salt and butter and mix well. Mix to a dough then add in salt and butter and knead to a soft dough. Take out the dough and shape it round and cover a plastic wrap and let it proof for the 1st time to double in size. When the dough has proof to double in size divide the dough to 60g each and shape with some raisin into a round shape and proof for the 2nd time for another 15mins 20mins. Flatten the dough and wrap with cheese filling, put on the baking tray and let it proof for the last time to double size. Bake at 190°C for 10mins then turn over the bread to the other side and place a tray on top of the bread and bake for another 10mins. Learning experience: I will reduce the quantity for tang zhong in my next attempt to prevent wastage. Source: ScrumPtious-FlaVours Cheers
A very flavorful bread with spicy fish paste (otah) and aromatic golden cheese. If you like spicy bun, you'll like it. You may substitute the spicy Otah by non-spicy luncheon meat stick Yield: 8 x 9cm round buns Raw dough weight: 412g Paper casing: 8 pieces of 10Lx8Wx4H cm Bread dough Ingredients 120g whole milk 15g condensed milk 1/2 tsp instant dry yeast 180g bread flour 20g top/cake flour 35g fine sugar 1/4 tsp salt 20g beaten egg 30g unsalted butter Fillings 4 sticks Otah spicy fish cake 100g chicken luncheon meat, long strips Toppings Some beaten egg as egg wash 25g white cheddar cheese, shredded 25g mozzarella cheese, shredded Coarse black pepper Direction 1. Prepare the bread dough by mixing, kneading and first proofing using one of the following two methods For Breadmaker Kneading Please follow the cheese & ham bun recipe from hstep 1 to 10, http://mymindpatch.blogspot.sg/2014/11/ham-cheese-bun-breadmaker-kneaded.html?m=1 For Handkneading Please follow Sweet Milk Bun recipe from step 1 to 11 but omitting step 10, http://mymindpatch.blogspot.sg/2014/11/sweet-milk-buns.html?m=1 2. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm. 3. Divide the dough into 8 equal portions, about 51g each. 4. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom. Let the dough rest for about 15 minutes in a covered bowl. 5. Flatten the dough ball and roll it into a flat dough with the length close to the length of the otah or luncheon meat strip. 6. Place the otah or luncheon strips at the edge of the dough, and roll up. When the dough has wrapped the first strip, place the second strips next to it, and complete the wrap. Pinch to seal the wrap at the end. Use a sharp knife to cut the wrap into 4 equal portions. 6. Arrange the cut doughs into the paper casing with the cut face facing up. Repeat the same steps for the luncheon meat bun. 7. Spray some water and let the dough proof in a closed oven for about 20 minutes. 8. After the 20 minutes of proofing,Apply a thin coat of egg wash over the dough. 9. Sprinkle some mixed cheese and coarse black pepper over the middle of the dough. 10. Bake in a preheated oven set at 170 degree Celsius for about 20 to 22 minutes, or till the top turns golden. 11. Allow the buns to cool down slightly before sprinkling some dried parsley flakes over the top. :) Enjoy :)
Can't wait until we are back in Singapore to have these. Looked up YouTube for recipes & decided to try the recipe from video below. ...
Can't wait until we are back in Singapore to have these. Looked up YouTube for recipes & decided to try the recipe from video below. ...
Spicy spicy! That's what my sister commented >.< hehehe am lazy to remove the seeds of the chillies thus these otah are slightly over h...
Otak-otak (otah-otah) is a South East Asian delight, popular in Singapore, Malaysia & Indonesia, and consist of fish paste with spices wrapped & grilled in fragrant banana leaves. My family…
I made a batch of these yummy Otah Buns since I've some Muar Otah in the freezer. The otah went really well with the soft and fluffy buns. My family and I had a really hearty tea-break indeed! Otah Buns makes 10 buns Ingredients: For the Bread Dough 200g Milk 300g Bread flour 45g Sugar 1 tsp Salt 1 tsp Instant yeast 30g Unsalted butter For the Filling Store bought Muar otah, cut into slices Method: For the Bread Dough 1. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients. (I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.) 2. Make the selection for 'Pasta Dough' setting on your breadmaker. (For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough') 3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading. 4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting. 5. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage. 6. Let the breadmaker do the rest. 7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 9 portions. 8. Roll up each dough portion into a ball and then flatten and shape into a rectangle and rest for 5 minutes. For the Otah Bun 9. Place a slice of the cut otah near the end of the rectangle dough. Lift up the dough and roll over to wrap the otah. The other end of the rectangle dough will be at the bottom of the bun. 10. Put in individual paper bread casings and let it proof for another hour. 11. Apply egg wash onto the buns. 12. Bake in preheated oven at 200ºC for 15 minutes. 13. When the buns are done, remove from the oven immediately and let it cool on a wire rack. Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.
Here are 22 traditional foods all Singaporeans would have tried in their lives, and the BEST stalls still surviving where you can get your fix at!
This part is my personal rendition for two of the most popular toppings for coconut rice, lemongrass fried chicken and fragrant fish cake called otah. If you are looking for a one-stop online shop for all the ingredients in this Singapore series, FILSTOP seems to be a good place to start.
The husband suddenly decided to eat at home on Saturday and told me just “随便吃 lor”. He must be joking how can I just let him anyhow eat? As long as he watches cbb I will be happy to cook a feast for him. I miss cooking! Happy that I can cook in peace, I decided to cook something new. Pasta is the fastest, but aglio olio and carbonara are too boring. I had some delicious chunky otah in the fridge.. I had to make otah pasta! Never would I have thought using otah as the sauce base could taste so amazing. Thank you to Otah-soh of BBQBOYS‘s for recommending it to me! For a no-frills meal, all you need: chunky otah, pasta (I used linguine), coconut cream and garlic. Then it’s on to the ingredients. I didn’t have prawns if not I would have added them. I only used sliced fishcake, and fried up some crispy ikan bilis as topping and it is already woww. Some bouncy squid sounds delicious too. For the otah, get those muar types which are thicker and fleshier. You don’t have to get them fresh. Frozen ones from the supermarket will do too, just defrost before using. If you have some finely chopped laksa leaves, sprinkling a little on top will make this dish even more interesting. Chili padi is optional although if you can take the heat, add it! This wowed me today cos it’s so easy and delicious.. the hubby gave it 10 points! Spicy Otah Pasta (budgetpantry.com) Serves 2 What you need: 200g chunky muar otah (about 1 large pc), defrost if frozen 2 servings linguine or spaghetti 1 large fishcake, sliced thinly into strips 1 tablespoon chopped garlic 1 tablespoon olive oil 150ml coconut cream 180ml reserved pasta water (3-4 ladles) Pinch of salt, to taste Sprinkling of black pepper 1 tablespoon ikan bilis, fried and drained 2 chili padi, chopped Finely chopped laksa leaves (optional) Prawns or squid rings (optional) Steps: Cook pasta according to package instructions. Drain and reserve pasta water. Set aside. Do not run pasta under tap water! On medium flame, heat up the olive oil and sauté garlic for a few seconds. Add the otah and mash with your spatula. Continue mashing for 1 minute before adding the fishcake, prawns and squid (if using). Add the coconut cream and mix well, followed by the reserved pasta water (add it ladle by ladle and observe consistency). Simmer for 2-3 minutes till the sauce comes together. If it looks too dry, add more pasta water. Sprinkle black pepper and chili padi. Add salt to taste, if needed. Add the cooked pasta and toss well with the sauce. Dish up, garnish with fried ikan bilis and laksa leaves before serving.
Had enough of me using Alex Goh's gelatinized dough method for my bun makings? I cannot help but use this method over and over again because who does not love the soft and fluffy end product? And it last for days when stored well. Sorry for not being creative enough to try other bun recipes. Sorry for just sticking to this one recipe and cheating by changing just the bun fillings. Be forewarned that I have overdue posts still in queue. I promise to try new things soon :) This round, Otah buns were made. Old school buns that I don't easily see them in bakery shops these days. Hubby requested for them and so I purchased some freshly grilled otahs and got my hands to make the man his buns. The way to a man's heart is through his stomach, right? Oh at the same time, I would like to spread the news that I have started a Facebook Page for this foodie blog. Follow me on My Facebook Page @ The Fussy Palate (Page Link is on the top right corner of my blog) See you there :) Otah Buns Gelatinized Basic Sweet Bread recipe by Alex Goh Gelatinized dough 50g bread flour 35ml boiling water 1. Place flour in a mixing bowl. 2. Add hot boiling water and mix with wooden spoon to form a rough dough. 3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour, and up to 48 hours. Basic sweet bread dough (Yield roughly 480g dough. I divided them into 6 equal portions) 150g bread flour 50g plain flour 40g sugar 10g milk powder 1/2 tbsp instant yeast 1/4 tsp salt 87ml cold water 1/2 cold egg (about 30g) 30g cold butter, cubed 6 sticks of grilled otahs 1. Combine flour, sugar, milk powder, yeast and salt together in a mixing bowl. 2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs 3. Using a stand electric mixer, mix on low speed, adding cold water gradually. 4. Mix until dough is well combined and leave the side of bowl. 5. Add in the cold butter cubes and mix on medium speed until dough is smooth. 6. Shape dough into a ball, leave to proof for 40 min or until doubled. 7. Punch down dough to rid excess air, then divide dough into 6 or 8 equal portions at 80g or 60g respectively and roll it round and set aside for 5 min to let it relax for easier rolling. 8. Roll out dough into a round shape. 9. Place one otah meat onto centre of flattened dough. Wrap one end over otah meat and top with another side of dough. 10. Seal dough well and set dough with sealed ends bottom down. 11. Place dough onto greased baking tin. 13. Cover with clean moist cloth and leave to proof for 40min. 14. Brush top with the leftover beaten egg (mixed with 1 tsp water) from the dough mix. (I then sprinkled some dried parsley on top of each dough as garnish) 15. Bake in preheated oven at 180deg for 25min or till bun top turn slightly golden brown. (Every oven works differently so indicated temperature might or might not work for you.)
A very flavorful bread with spicy fish paste (otah) and aromatic golden cheese. If you like spicy bun, you'll like it. You may substitute the spicy Otah by non-spicy luncheon meat stick Yield: 8 x 9cm round buns Raw dough weight: 412g Paper casing: 8 pieces of 10Lx8Wx4H cm Bread dough Ingredients 120g whole milk 15g condensed milk 1/2 tsp instant dry yeast 180g bread flour 20g top/cake flour 35g fine sugar 1/4 tsp salt 20g beaten egg 30g unsalted butter Fillings 4 sticks Otah spicy fish cake 100g chicken luncheon meat, long strips Toppings Some beaten egg as egg wash 25g white cheddar cheese, shredded 25g mozzarella cheese, shredded Coarse black pepper Direction 1. Prepare the bread dough by mixing, kneading and first proofing using one of the following two methods For Breadmaker Kneading Please follow the cheese & ham bun recipe from hstep 1 to 10, http://mymindpatch.blogspot.sg/2014/11/ham-cheese-bun-breadmaker-kneaded.html?m=1 For Handkneading Please follow Sweet Milk Bun recipe from step 1 to 11 but omitting step 10, http://mymindpatch.blogspot.sg/2014/11/sweet-milk-buns.html?m=1 2. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm. 3. Divide the dough into 8 equal portions, about 51g each. 4. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom. Let the dough rest for about 15 minutes in a covered bowl. 5. Flatten the dough ball and roll it into a flat dough with the length close to the length of the otah or luncheon meat strip. 6. Place the otah or luncheon strips at the edge of the dough, and roll up. When the dough has wrapped the first strip, place the second strips next to it, and complete the wrap. Pinch to seal the wrap at the end. Use a sharp knife to cut the wrap into 4 equal portions. 6. Arrange the cut doughs into the paper casing with the cut face facing up. Repeat the same steps for the luncheon meat bun. 7. Spray some water and let the dough proof in a closed oven for about 20 minutes. 8. After the 20 minutes of proofing,Apply a thin coat of egg wash over the dough. 9. Sprinkle some mixed cheese and coarse black pepper over the middle of the dough. 10. Bake in a preheated oven set at 170 degree Celsius for about 20 to 22 minutes, or till the top turns golden. 11. Allow the buns to cool down slightly before sprinkling some dried parsley flakes over the top. :) Enjoy :)
mix, blend, wrap, bake, eat! 混合、搅拌、包裹、烘焙、吃咯！ recipe adapted from/食谱取自于: 鲸鱼蓝蓝小窝居 ingredients 300g mackerel fish meat 150ml coconut milk seasoning 2 tbsp tapioca starch 2 tbsp curry powder 2 tbsp dried chilli,...
Descubra a receita de Crepe suíço de sanduicheira para fazer em 5 minutos. Bata no liquidificador o ovo, o óleo e o leite. Acrescente o sal e a farinha e bata bem. Por último, acrescente o fermento e dê uma mexida rápida. Esquente a sanduicheira, despeje metade da massa, coloque o recheio de sua preferência e cubra com o restante da massa. Feche e…
Spicy spicy! That's what my sister commented >.< hehehe am lazy to remove the seeds of the chillies thus these otah are slightly over heated. Having too much spicy food in one row has its consequences....sore throat hahaha...wait till my throat is fully recovered then I will spice up in the kitchen again! Daun Kaduk (Wild Betal Leaves) Recipe ref : Travelling Foodie For wrapping 10 pieces of banana leaves, each about 18 x 20 cm 10 toothpicks with pointed ends 20-30 daun kaduk (daon kadok). choose the younger leaves which are more pungent For the custard paste 500gm of fresh fish meat, ikan kurau or other white fish varieties, cut into small chunks 250ml thick coconut milk 2 eggs, lightly beaten 2 heaped tbsp of rice flour 6-8 daun limau purut, finely julienned (I find it easier to use scissors to snip) 1 tbsp sugar 1 tsp salt For the rempah 15 shallots, peeled and sliced 5 cloves garlic, peeled and sliced 5-6 fresh red chilies, deseeded and sliced 10-12 dried red chilies, soaked in hot water until soften and drained thumb-length knob of lengkwas (galangal), peeled and sliced finely thumb-length knob of kunyit (tumeric), peeled and sliced finely 3 batons seray (lemongrass), lower white portion only, sliced finely 2 tsp of toasted belacan, crushed coarsely into powder Method To prepare rempah, pound or blend all the ingredients into a fine paste. To prepare otak filling, place all custard paste ingredients and rempah in a large bowl and mix well. Cover the mixing bowl with clingfilm and leave to marinate in the fridge for at least 4 hours, preferably overnight. To prepare banana leaves, carefully wilt the cut out pieces of banana leaves over a gentle flame or in a wok of boiling water to soften them. Pat dry and set aside. To wrap, first place a piece of banana leaf over a flat surface. Place 2-3 pieces of daon kadok as the base and scoop generously 2-3 tbsp of marinated otak filling over the leaves. Bring up the two longer sides of the banana leaf and with the other hand, fold over the shorter end of the piece to meet in the centre and repeat for the other side. Fasten parcel with a toothpick. Repeat procedure until all the ingredients and banana leaves are used up. Steam the otak parcels over rapidly boiling water and high heat for 10-15 min. Serve immediately with rice, bread or on its own as a snack. I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies
