Simple Way to Prepare Any-night-of-the-week Homemade Otah/Singapore Style Otak Otak

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Before you jump to Homemade Otah/Singapore Style Otak Otak recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That has completely changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more environmentally friendly we won't be able to correct the problems of the environment. Each and every family must start making changes that are environmentally friendly and they should do this soon. Keep reading for some methods to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as effectively as they should. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.

From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably straightforward to live green, after all. A lot of it is merely utilizing common sense.

We hope you got insight from reading it, now let's go back to homemade otah/singapore style otak otak recipe. You can cook homemade otah/singapore style otak otak using 21 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Homemade Otah/Singapore Style Otak Otak:

1. Provide of Spice Paste.
2. Provide 3 stalks of lemongrass (white part only).
3. You need 60 gr of galangal/blue ginger.
4. Use 2 pcs of big red chillies, remove the seeds.
5. Take 10 pcs of dried chillies, pre-soaked in hot water for 30 minutes, remove the seeds.
6. Prepare 150 gr of shallots.
7. Use 5 cloves of garlic.
8. Provide of Other ingredients.
9. Take 150 gr of fresh coconut milk.
10. You need 500 gr of batang/ikan tenggiri, only the meat (remove bones and skin).
11. Provide 200 gr of fish paste.
12. Prepare 1 tbsp of coriander powder.
13. Provide 1 tbsp of curry powder.
14. Get 1 tsp of sugar.
15. Prepare 1-1.5 tsp of salt.
16. Get 3 of eggs.
17. Get 4 tbsp of rice flour.
18. Get 1 tbsp of corn flour.
19. Use 3 tbsp of cooking oil.
20. Use 4 of kaffir lime leaves, remove the centre part and chopped finely.
21. Provide of Banana leaves for wrapping.

Steps to make Homemade Otah/Singapore Style Otak Otak:

1. Soaked the dried chillies in hot water for 30 minutes, remove the seeds. Prepare all ingredients. Finely chop the spice ingredients and put it in your food processor to make a paste..
2. This is the fish paste I use. Ready to use from supermarket..
3. Remove the meat from the bones/skin. Original recipe calls for 300 gr fish meat. But in the end I use 500 gr nett. Roughly chop. Set aside..
4. Mix the spice paste from step one with 1 tbsp of coriander seeds powder and 1 tbsp of curry powder. Add salt and sugar.
5. Add fish paste and 3 eggs. Stir well until combined. After that add in rice flour and corn flour. Mix well, add coconut milk and 3 tbsp of oil..
6. Add in the chopped fish meat and lastly, add the finely chopped kaffir lime leaves.
7. Wrapping time: use the clean banana leaves (wash and soaked in hot water to soften the leaves). Add 3-4 tbsp of the mixture to banana leaves, secure both sides with toothpicks.
8. You also can use an oven-safe pan layered with banana leaves at the bottom. Cover with another banana leaves on top..
9. Baked in preheated oven at 200 degree celcius for about 20 minutes (top and bottom heat).
10. Ready to serve. Yummy!.

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