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How To make Otak Otak (Fish Mousse Grilled On a Banana Leaf)
Rempah (see below) 1 1/2 lb White fish filets
2 ts Salt
1 tb Sugar
1/2 ts White pepper
1 lg Egg, lightly beaten
4 Fresh or frozen Kaffir lime
-leaves (daun limau perut) * 24 6-inch squares of fresh or
-frozen banana leaf or -aluminum foil 24 md Shrimp (about 1/2 pound),
-peeled and deveined
REMPAH (SPICE PASTE:
8 Dried red chiles
2 Stalks fresh lemongrass or
1 tb Lemongrass powder or
Zest of 1/2 lemon 2 qt Slices fresh galangal or
1 qt Slice dried galangal,
-soaked in warm water for -30 minutes 6 cn Nuts (buah kera) or
-macadamia nuts 2 Shallots
4 Cloves garlic
1/2 ts Turmeric
3/4 ts Ground coriander seeds
1/2 ts Shrimp paste or anchovy
-paste 1 c Thick coconut milk
* if available; or substitute fresh citrus leaves These banana leaf packets filled with a spicy fish mousse make great grill-it-yourself barbecued appetizers. The banana jackets make them wonderfully easy to hold in your hand as picnic food. Or, if you prefer, the filling may be spread on toast points for a more formal presentation. Otak Otak comes in many variations throughout Southeast Asia. Each version contains a rempah, the Malay name for the hand-pounded seasoning pastes which are the bouquet garni of Southeast Asian cooking. The traditional Singapore Nonya rempah includes chiles, garlic, shallots, lemongrass, turmeric, candle nuts, and shrimp paste, although other spices and herbs may be used to enhance a particular dish. Like curry pastes, rempahs are traditionally pounded in a mortar. Although a hand- pounded paste is better, it is time-consuming and laborious for the average American cook. I recommend starting the paste in a spice mill and/or a mini-food processor, switching to a mortar for a final pounding to smooth out the rough edges. In Singapore, Otak Otak is usually made with a Spanish mackerel called tenggiri, but this recipe was developed with milder white-fleshed fish. 1. Prepare the Rempah. [Recipe below. S.C.] 2. Pat the fish dry
and cut it into 2-inch pieces. Put the fish in the work bowl of a food processor and chop into a fine paste. Add the salt, sugar, white pepper, and egg and process until fully incorporated, about 5 seconds. Transfer the mixture to a large bowl and stir in the cooled rempah. Beat with a wooden spoon or mix with your hands until smooth, about 5 minutes. Remove the spines from the lime leaves and cut the leaves into very fine shreds. Fold them into the fish mixture. 3. For each packet, dip a square of banana leaf into boiling water
for 1 to 2 minutes; pat dry. Spread 2 to 3 tablespoons of the fish mixture down the middle of the leaf to within 1 inch of the ends. Place a shrimp in the middle of the fish mousse and pat it into the filling to lie flat. Fold the long edges over the filling (they should overlap in the center) to make a flat long packet. Press down lightly to flatten the packet a bit; press the ends shut and seal with toothpicks. (Packets may be prepared to this point up to 2 hours ahead of time and refrigerated.) 4. Place the banana leaf packets on a grill 3 to 4 inches over a medium-hot fire and cook for 3 minutes per side (open one to test for doneness before serving).
Serve hot, warm, or at room temperature. Makes 24 packets. VAR1AT1ON: Otak Otak can also be steamed. Put the fish packets on a steaming tray in a wok filled with boiling water and steam over medium- high heat for 5 minutes. REMPAH: (Spice Paste) 1 . Cut the chiles just below the stem. Shake the chiles to loosen the seeds. Discard the stem and seeds. Put the chiles into a bowl and cover them with warm water; soak for 15 minutes (1 hour is better, if you have the time). 2. Cut off and discard the root from the lemongrass. Re move the
tough outer leaves until you see a light purple ring. Use only the tender white mid-section; chop coarsely. 3. With the motor running, drop the lemongrass down the feed tube
of a mini-processor; chop as fine as possible. Add the galangal; chop as fine as possible. Add the chiles and chop as fine as possible. Add the candle nuts, shallots, garlic, turmeric, ground coriander, and shrimp paste and process together into a paste (this may take 2 to 3 minutes); scrape down the sides of the work bowl as necessary. 4. Heat 1/4 cup thick coconut milk in a saucepan over medium-high
heat; stir continuously until thick and oily. Add the contents of the processor and cook gently until the mixture is fragrant and oily, about 5 minutes. Add the remaining coconut milk and bring to a boil, stirring constantly; cook until incorporated. Let cool before adding to the fish mixture. The rempah can be made a few hours ahead of time. From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN 0-9627345-1-9. Posted by Stephen Ceideberg; December 8 1992.
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Goat Cheese Recipes: Goat Cheese Appetizers, Desserts and More!
Goat cheese is a heart-healthy food. Full of nutrition and healthy fats, (short chain and medium chain fatty acids!)
But what’s the best way to eat goat cheese? Appetizers or in a dish as a meal? Here are goat cheese recipes you'll LOVE!
I’m on mission to keep you on mission! I want you to be confident in the kitchen so you can feel confident, understand how your body works and understand how much God loves you!
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Goat cheese appetizer
Hi Annette reader, the biblical nutritionist. And today we're going to do some quick, easy, delicious, either appetizers or desserts. And we're using goat cheese. I don't know how many of you have tried cooking with goat cheese or using it as a topping, but I'm telling you it's a food you want to get acquainted with the health benefits. I talked about it in another video, but I'll just kind of recap it here for you. Has very healthy fats. It's got short chain and medium train, medium chain fatty acids for you, which means your brain is going to love it. It has, um, healthy fats for your hormones, healthy fats for your skin, your muscle tone, all of that. If that's not enough, it has good protein. Nine is highest cow milk, but it still has good protein. It has calcium, it has a lot of your trace minerals and it has iron.
Is goat cheese good for you
So that means it's really good for children. It's good for women who are pregnant. It's just a good healthy food. Now I'll tell you, when I first tried goat cheese it was at a farmer's market and it was disgusting. I was like, yeah, that's not anything I'm going to be eating anytime soon. Well, okay, so now I didn't get this goat cheese from a farmer's market. I actually got it from the grocery store and there's plenty of options out there and it has a really good flavor. I'm learning to like it too. It doesn't taste like the barn yard and tastes really good and tastes fresh. So I just want to share with you what we're going to use today. So I've got different kinds. This actually looks a lot like fed a cheese. So here we have some goat cheese and it's got the tomatoes.
Goat cheese appetizer ideas
Let's see what else it has in it. It has some sun dried tomatoes and some basil in it. So kind of an an herbal one. We're going to be using, this is just your plain goat cheese and then we have a little bit of a brick of goat cheese here that has a wine, a red wine in it as well. You don't really taste it. It just um, more for coloring to be quite quite honest with you. So sometimes you have companies show up and you weren't expecting them or sometimes you just want an extra treat for yourself or you just want a light dinner or something like that. Well that's what we've got to, we're going to make for you tonight and we're just going to make this easy. So if you have some crackers that you like to use, this is just a collection of crackers that I got at the store. And you could just take this goat cheese.
Appetizers with goat cheese
This, I've got it now at room temperature and it room temperature. It is very spreadable so I could just put this on a cracker. This is just the plain goat cheese. There we go. Kind of like cream cheese. It spreads a lot. Like cream cheese at room temperature. Goat cheese does not get hard like your cheddar cheese, so you can't use it for different recipes, but you can use it for some really good desserts and appetizers. Now, once I've done that, I could do a couple of different things. One of the ways I was playing with this earlier is just putting a couple of slices of banana, kind of some thin slices of banana on there.
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Nyonya Otak Otak
Learn how to cook Nyonya Style Otak Otak with Allspice Institute
For more information on our cooking classes visit
allspice.edu.sg
Juara Memasak Duo EP2 | Signature Dish
The selected 10 pairs of contestants are divided into 2 groups of contestants (A) and (B). Episode #2 will feature Group (A)’s 5 pairs. They will cook their Signature dish that tells their back-story i.e. how they've come to love cooking, how they nourish that passion and their hopes in entering the Juara competition, how far they want to achieve. The best scorer of this round will obtain an Immunity Star that can be used to save them from elimination in future rounds.10 pasangan peserta dibahagikan kepada 2 kumpulan peserta (A) dan (B). Episod #2 akan menampilkan 5 pasangan. Mereka akan memasak hidangan istimewa atau “Signature” mereka yang menceritakan kisah latar belakang atau kegemaran mereka. DUO yang mencapai markah terbaik akan mendapat Bintang Imuniti yang boleh menyelamatkan mereka daripada penyingkiran pada pusingan akan datang.
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Hor Mok and Fish Amok: Siam, the Khmer, and a Dish with 1500 Years of History
There's a reason two ancient food cultures fight about the origins of steamed fish curry- it's one of the best things to eat, anywhere. Hor Mok- or Fish Amok- is a rich curry mixed with coconut, fish, and egg, then steamed in a banana leaf for something almost unbelievably luxurious. It's like a curry mousse. A curry with the texture of foie gras. Something beloved whether served at street carts, canal boats, or imperial palaces.
But the how this dish is the subject of such intense debate is just as interesting as the why. Because few events have shaped the course of Southeast Asia as much as the 150 years of warfare between the Siamese and the Khmer. And it's in that time period that this dish comes to life on both sides of the dividing line.
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