On this National Coconut Day, admin is trying to do Otak-Otak a.k.a coconut oil steamed egg. Just so you know, Otak-Otak is a Malaysian nyonya or Indonesian dish, sort of a fish cake made of ground fish meat mixed with spices and normally wrapped into banana leaf.
Disclaimer: This is not the ordinary traditional Otak-Otak, that required massive effort to make. It is much simple yet nutritive and guess what! The hack of doing it is using quality extra virgin coconut oil instead of coconut milk. It tastes as good as original version as extra virgin coconut oil has natural coconut taste and smell.
Steamed Otak-Otak Cake with Coconut Oil Recipe 🥣
Ingredients
Part 1:
1 small fish steak (70-80g)
3 leaves Betel leaves (daun kaduk)
2 Kaffir lime leaves (finely chopped)
Part 2:
3nos Egg (medium kampung eggs)
15g Extra virgin coconut oil
8g Yellow mustard
1/2 tbsp Erythritol
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Ginger powder
1/4 tsp Himalaya salt
1/4 tsp Black pepper
1/4 tsp Lemon grass flakes (dried)
150 ml Water
Method:
1. Seal and grill your fish steak with some salt, pepper and turmeric.
2. Remove bones and make the fish into pieces of small chunks and ready aside for use.
3. Wash betel leaves and cut each leaf into half vertically.
4. Whisk everything in Part 2, make sure everything blend well since consist of water-based and oil-based ingredients (lecithin in egg yolks act as natural emulsifier which blend the water and oil mixture well).
5. Prepare a steamer, boil the water in it.
6. Put a few drips of extra virgin coconut oil, allow it to coat and cover up the internal surfaces of the glass bowl.
7. Firstly, put some fish chunks, then add some egg mixture, followed by half leaf of betel leaves.
8. Repeat step 7 until the ingredients are all finished.
9. Carefully transfer the bowl filled with mixture into the steamer and steam for 20 minutes.
10. Make sure you allow the steamer cover to open slightly to let the steamed cake form nicely without any crack.
11. Switch off flame and open up the cover to allow the bowl of steamed cake cool down slowly.
12. Transfer them into a soup bowl or plate and it’s ready to serve!
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