Steamed Otak-Otak (Spicy Fish Cake) 🧡 烏達烏達（鯉魚包）[My Lovely Recipes] 

Steamed Nyonya Otak-Otak (Fish Cake) is a well-known traditional dish in Malaysia. This Steamed Nyonya Otak-Otak recipe is our family taste. My mother learned it from my grandmother, and now it's my turn to inherit the good taste of the family.
In the cooking process, I felt that food is a simple inter-medium that can bring people closer together.
Traditional foods carries many cultural wisdom passed down by their ancestors. Now the warmth left by my grandmother making this traditional dish a different meaning and value in my heart.
🖨️ Print This Recipe or Adjust Serving Size :
bit.ly/358KJEf
Preparation Time : 40 min
Serve 2-3 person
🌱INGREDIENTS
Fish 100g (Grouper or Red Snapper)
Prawn 30g
[SEASONING FOR MEAT]
A little bit Salt, Sugar, Pepper and Cornstarch
[PASTE]
Dried Shrimp 10g
Belacan 1 tsp
Galangal 3 pcs
Shallot 100g
A stick of Lemongrass
Red Chili 1 pc
Bird's Eye Chili 1pc
Turmeric Powder 1 tbsp
[SEASONING FOR PASTE]
Coconut Milk 3 tbsp
Oyster Sauce 1 tbsp
Cooking Oil 1 tbsp
Egg 1 pc
Limau Purut Leaf 4 pcs
Wild Betel Leaf 4 pcs
👩‍🍳👩‍🍳INSTRUCTIONS
1. Dice fish and prawn, add seasoning.
2. Roast the dried shrimp and belacan until fragrant, then put into a blender with other diced [PASTE] ingredients. Add in Coconut Milk, Oyster Sauce and Cooking Oil, blend it until smooth.
3. Add in an egg, fish and prawn, sliced Limau Purut Leaves and sliced Wild Betel Leaves, mix well.
4. Put Banana Leaf at the bottom of the bowl, then pour in the mixed well Otak-Otak paste.
5. Steam with middle-low heat for 20 minutes.
6. The delicious Steamed Nyonya Otak-Otak is ready for serve.
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娘惹鯉魚包，在馬來西亞是家喻戶曉的傳統菜餚。這道娘惹鯉魚包可說是我們家的祖傳食譜哦，以前媽媽跟外婆學回來的而如今換我把家的好滋味傳承下去。在烹飪過程中有感，食物是可以把人與人之間距離拉近的簡單媒介。
傳統的食物承載許多先人傳承下來的文化智慧，如今外婆不在了當中遺留下來的溫情讓人倍思親而賜予這道傳統菜餚在我心中有了不一樣的意義和價值。
🖨️打印這食譜或調整食譜的份量 :
bit.ly/2yILBDD
烹飪時間 : 40 分鐘
2-3人份
🌱食材
魚肉 100g (可選用石斑或紅魚)
蝦 30g
🧂「肉類調味料」
鹽巴 適量
糖 適量
胡椒粉 適量
玉米粉 適量
「醬料」
蝦米 10g
蝦膏 1小匙
藍姜 3片
小紅蔥 100g
香茅 1 根
大紅辣椒 1根
辣紅辣椒 1根
黃姜粉 1湯匙
🧂「醬料調味」
椰漿3湯匙
蠔油1湯匙
食油1湯匙
雞蛋 1粒
泰國柑葉 4葉
山佬葉 4葉
👩‍🍳做法：
1. 將魚肉和蝦仁切小丁，加入調味料攪拌均匀備用。
2. 將蝦米和蝦醬乾鍋烤香並和「醬料」的其他食材切小塊一起放入攪拌器，再加入調味料，椰漿、蠔油和食油，打至泥狀。
3. 打好后，加入一粒蛋、加入肉類和加入剪絲的泰國柑葉及山佬葉，攪拌均匀。
4. 香蕉葉放在碗中墊底，再把攪拌好的烏達裝進碗中。
5. 中小火蒸20分鐘，就可以享用美味的娘惹蒸烏達了哦！
#MyLovelyRecipes #ShotByMi #CookingASMR #Nyonya
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