Wednesday, August 13, 2008
600g small onions
2 whole garlic
10 candlenuts (buah keras) – sliced
6 stalk lemon grass – use only the white portion
1 small piece of turmeric root (yellow ginger) – sliced or use turmeric powder
1 inch lengkuas (blue ginger) – sliced
1 tbsp blachan – cut into small pieces
300g chilli paste
1 tsp salt
2 tbsp sugar
Some finely chopped laksa leaves
600g fish paste
300g coconut milk
1. Grind small onions, garlic, buah keras, lemon grass, turmeric root, lengkuas, blachan to a paste. Then add in chilli paste and mix well.
2. Heat ¾ rice bowl of oil to a wok. Fry the rempah until fragrant. Stir in the salt and sugar on low heat. Remove from heat and leave to cool.
3. Beat 2 eggs into the fish paste in a big bowl and stir until smooth. Add in laksa leaves, between 400g to 600g of fried rempah and coconut milk and stir until texture is smooth. Pour into a greased baking tray and bake in a moderately hot oven (abt 180C or 190C) for about 20-25 minutes. Otah is cooked when it shrinks from the side of the baking tray. Remove from heat and leave to cool.
Posted by Hugbear at 8:28 PM