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