Otak Otak

Ingredients

1 1/2 fish filets
6 gr salt
14 gr sugar
1 gr pepper
1 egg
6 squares of
24 shrimp
8 chiles
2 stalks lemongrass
1 lemongrass powder
1/2 lemon
2 galangal
950 gr galangal
6 packages nuts
2 shallots
4 garlic
1 gr turmeric
2 gr coriander seeds
1 gr shrimp paste
240 ml coconut milk if available
5 secon transfer the mixture to a bowl
3 fish mixture down the middle of the leaf to within
1 en place a shrimp in the middle of the fish mousse
4 over a fire
24 packe var
1 at
1 package on otak otak also be steamed
60 ml coconut milk in a saucepan over high

Instructions

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.