Spicy Fish Cakes In Banana Leaf (Otak-Otak)

Ingredients :
300 g 300 g 3 2 3 cups 1 tbsp 1 tsp 4 4 10 tbsp 1 tsp 40 To Pound Together : 5 cm 2 tbsp 5 10 5 3 2 8 3 cm	white fish flesh fresh prawns, shelled and deveined shallots, chopped finely eggs, beaten lightly thick coconut milk, extracted from 1 coconut sugar salt turmeric leaves, shredded lime leaves, shredded water salt pieces banana leaves (17 cm x 9 cm) piece turmeric chili powder red chilies, deseeded slices galangal candlenuts stalks lemon grass, sliced cloves garlic shallots piece shrimp paste
Method : Fillet the fish and cut finely. Mince together with prawns until fine. Add in salt and water and mix well. Put in the chopped shallots, pounded ingredients and eggs and mix well. Add the coconut milk, sugar, salt, turmeric and lime leaves. Mix well. Spread the mixture on the banana leaves and wrap well. Secure ends with tooth picks. Grill over a slow charcoal fire for about 15 minutes. Turn occasionally to cook thoroughly on all sides. Serve either as an accompaniment to rice or by itself as a snack. Serves 6 - 8

Mixed Vegetables Recipe (Chap Chai)
Ingredients :
500 g 30 g 20 g 30 g 2 pieces 1 piece 1 teaspoon 2 tablespoons 2 cups	Cabbage Lily bud (golden needle mushrooms), soaked Cloud ear, soaked Glass noodles (tang hoon), soaked Fried beancurd sheet Preserved taro curd Sugar Soy sauce Water Pepper to taste
Method : Heat 2 tablespoons oil in a wok. Stir fry the preserved taro curd and sugar till fragrant. Add cabbage, lily bud and cloud ear. Stir fry evenly. Add glass noodles and beancurd sheet. Pour in soy sauce, water and pepper. Cover the lid and cook until done. Serve hot with steamed rice. Note : For the glass noodles to taste better, soak it in the sauce and let it simmer for a longer period.

Food In Malaysia