馬鮫魚蕉葉烏達 | 马鲛鱼蕉叶乌达 | Mackerel Otah | Otak-Otak [廣東話 cc Eng Sub] 

[Ingredients]
Mackerel 750g
Dried Chilli 20g
Belachan 5g
Garlic 20g
Dried Shallot 100g
Red Chilli 50g
Coriander Root 2pcs
Galangal 30g
Lemongrass 2pcs
Turmeric Powder ½ tsp
Cumin Powder 1 tsp
Fennel Powder 1 tsp
Coriander Powder 1 tbsp
Salt ½ tsp
Chicken Bouillon ½ tsp
Pepper ½ tsp
Fish Sauce 1 tbsp
Sugar 1 tbsp
Coconut Milk 300ml
Tapioca Powder 1 tbsp
Banana Leaf
[Steps]
00:00 Introduction
00:20 How To Blend The Chilli Paste
Grind the following with a blender
* Garlic 20g
* Dried Shallot 100g
* Red Chilli 50g
* Dried Chilli 20g (if you can't eat too spicy, remove the dried chilli seeds before soaking them in boiling water)
* Belachan 5g (Bake it in the oven first 180 degrees for 8min, or stir-fry it)
* A little bit of water
01:13 How To Prepare The Fragrant Oil
Fry the below with 5 tablespoons of oil until they are very deep yellow
* Coriander Root 2pcs
* Galangal 30g
* Lemongrass 2pcs (Crush the lemongrass with a hammer to make it easier to release its taste)
Fry them until they are fragrant enough and take them away, leaving only the oil behind
01:52 How To Cook The Chilli Paste
Add the blended chilli paste into the fragrant oil
Sauté it slowly until the chilli and oil separate
When you see the chilli paste and oil begin to separate, put the below down and fry together.
* Turmeric Powder ½ tsp
* Cumin Powder 1 tsp
* Fennel Powder 1 tsp
* Coriander Powder 1 tbsp
Just fry for a few minutes
Let it cool down after frying
02:22 How To Handle the Mackerel
Mackerel is about 750 grams, can be packed into 12 pieces of Otah
Peel the fish skin, wash it, and cut one third of the meat into thin slices
Scrape the rest of its flesh and minced it
Mix minced fish with thinly sliced ​​fish and season with the following
* Salt ½ tsp
* Chicken Bouillon ½ tsp
* Pepper ½ tsp
* Fish Sauce 1 tbsp
* Sugar 1 tbsp
* Coconut Milk 300ml
* Tapioca Powder 1 tbsp
* Chilli Paste that have just cooled
After stirring, it is best to marinate overnight, otherwise it should be marinated for at least an hour
03:33 How To Prepare The Banana Leaves
Blanch the banana leaves with boiling water to make it soft and not easy to crack when wrapping
Brush clean its surface, then wipe it with a dry cloth
Trim the leaves to 18 cm wide and 20 cm in length
03:53 How To Wrap The Otah
Turn the banana leaf face up, the leaf veins should be horizontal
Scoop some filling and put it in the middle
Then fold up and down
Gently press the filling to make it spread evenly across, until it's only two fingers away from the edge of the leaf
Secure it with toothpicks at the ends
04:30 How To Pan Fry Otah
If it is difficult to use a charcoal stove at home, we can pan-fry it
Fry each side for about five minutes on medium-high heat
When the banana leaf turns slightly burnt, the Otah is done
[材料]
馬鮫魚 750 克
乾辣椒 20 克
峇拉煎 5 克
蒜頭 20 克
乾蔥頭 100 克
紅辣椒 50 克
芫荽根 2 條
南薑 30 克
黃薑粉半茶匙
小茴香一茶匙
大茴香一茶匙
芫荽粉一湯匙
鹽半茶匙
雞粉半茶匙
胡椒粉半茶匙
魚露一湯匙
糖一湯匙
椰奶 300 毫升
木薯粉一大湯匙
香蕉葉
[做法]
攪拌辣椒香料
用攪拌機攪碎以下
* 蒜頭 20 克
* 乾蔥頭 100 克
* 紅辣椒 50 克
* 乾辣椒 20 克 （不能吃太辣的話便把乾辣椒籽去掉，然後用滾水浸軟）
* 峇拉煎 5 克 （先用焗爐焗香180度8分鐘，或炒香也可以）
* 一點水
煮香油
用5湯匙的油煎香以下至很深的黃色
* 芫荽根 2 條
* 南薑 30 克
* 香茅 2 條 （先用錘子敲香茅讓它容易出味）
煎到夠香便把它們挾走，留下香油
煮辣椒香料
放入剛才攪碎了的辣椒
把它慢慢炒到辣椒和油分開為止
看到辣椒和油開始分開，就放以下下去一起炒
* 黃薑粉半茶匙
* 小茴香一茶匙
* 大茴香一茶匙
* 芫荽粉一湯匙
只需要炒幾分鐘
炒好後先把它晾涼
處理馬鮫魚
馬鮫魚大概 750 克，可以包到12片
把魚身片開，清洗乾淨，三分之一用來切薄片
剩下的刮出它的肉，隨意剁數下
剁過的魚肉跟切成薄片的魚肉混合起來用以下調味
* 鹽半茶匙
* 雞粉半茶匙
* 胡椒粉半茶匙
* 魚露一湯匙
* 糖一湯匙
* 椰奶 300 毫升
* 剛才晾涼了的香料
* 一大湯匙木薯粉
攪勻後最好醃過夜，否則最快都要醃一小時
處理香蕉葉
用滾水燙一下香蕉葉，令它軟身點，包的時候不容易爛
放進水盤刷一下，然後用乾布抹乾淨
把葉剪裁成18 釐米闊 20 釐米高
包烏達
把香蕉葉面向上，葉紋要打橫
舀些餡放在中間
接著上下摺起
把餡輕輕按下令到它左右均勻地攤開
直到它離葉邊只剩下兩個手指位
最後用牙籤串起它
煎烏達
在家中用炭爐有困難的話，我們直接放進鑊裏乾煎
用中大火每面煎大概五分鐘
或者看到香蕉變黑有少少焦便ok了
完成
▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼
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