Can You Guess What These Are?

Main suka hati je I bungkus hahaha

Semalam I make these...

and it took me 2 hours nak prepare benda ni hokeh

Tapi semangat nak makan punya pasal

terpaksalaaaa....dah bukan duduk negara sendiri =(
So everyone, we can call this as Otak Otak Toya or Sata Sempoi.
Takde vedevasss sebab tak guna daun pisang and daun kelapa...hihihi

This is what happened when hubby hantar news about Pasar Ramadhan

He sent me an email, telling me sedapnya kalau dapat makan Otak Otak and Sata

When hearing someone you love telling u like that,

Then saya dengan semangat berkobar kobar pergi beli ikan dan bahan2

 And making these....YUM!

Part yg susahnya is when nak siang and buang tulang ikan

Then nak prepare tu bykkkk bahan 

But Sata easy sikit compared to Otak Otak

Actually nak sedap lagi, Otak Otak ni pakai byk jenis daun

Since over here just jumpa daun Limau Purut,

So I just guna daun limau purut sahaja...

No bad for the 1st try and bila buat sendiri boleh letak isi ikan byk skit,
next time saya nak try cari daun pisang and daun kelapa

Buat biar nampak betul2 macam Otak Otak & Sata Terengganu! =)

Resipi Otak Otak

Ingredients

(A)

500g ikan kembong or Mackarel 

1/2 tsp salt
1 tsp Maggi Ikan Bilis granules
A dash of pepper



(B) 

Spice, pound together:
3 fresh red chillies, seeded
3 cm lengkuas
2 cm fresh turmeric root
or replace with 1/2 tsp turmeric powder
5 buah keras (candlenuts)
2 stalks serai (lemon grass), sliced thinly
10 shallots
4 cloves garlic



(C):
1 tbsp chilli boh/ serbuk cili
1 tsp belacan powder
1/2 tbsp tepung ubi
1 tbsp cornflour



Seasoning:
1/2 tsp salt
1 1/2 tsp sugar
Pepper to taste

(D):
1/2 cup pati santan
3 eggs, well beaten
5 limau purut leaves, finely sliced
Daun Kadok leaves (aromatic creepers)

Banana leaves, cut into 20 x 18 cm pieces, softened by steaming or scalding in hot water
Method
Cut fish fillets into thin slices and season with (A) for 15 minutes.

Grind ingredients (B) into a paste. Mix well the ground ingredients with (C). Blend in (D) and seasoning. Add fish slices into the mixture.

Take 1 piece of banana leaf, place three to four daun kadok in the centre. Put three slices of fish and 2 tbsp gravy over it. Form a bundle by folding up both the sides to meet in the centre. Fold up both the ends and staple the middle portion to secure. Make as many bundles of otak-otak as possible.

Steam the bundles for 10 minutes over rapid boiling water. Serve hot with rice or white bread.

Sata (Grilled Fish and Coconut Parcels)
500 grams mackarel (kembung, tenggiri or selayang)


200 grams grated coconut (white part only)


2 cm ginger


6 shallots


1 clove garlic


1 tumeric leaf, finely sliced


1 teaspoon chili powder
salt and sugar to taste

2 red chillies, 

sliced
banana leaf for wrapping
bamboo skewers, cut 20 cm long (but I used foil only)