Wednesday, July 4, 2007

Otah (Asian style fish pate!)

500g white fish
1/2 cup coconut cream
2 whole nutmegs
1 small piece balanchan
1 tbs chilli powder
1 inch piece of ginger, (around the size of a thumb), minced
1 inch piece of galangal (blue ginger), minced
1/2 cup of shallots
1 tbs rice flour
1 tbs oil
1 tbs sugar
1 egg

preheat oven to 200 C.
Blend all the ingredients in a food processor.
Grease a baking tray and spread otah mixture on it.
Bake for 20-30 minutes.
Serve as an appetiser or with coconut rice (nasi lemak).

comments: My mom first tried this recipe last year...and I remember my younger sister, coming home late at night and after tasting the otah, said to me, "Ting ah! Donno which restaurant Ma buy this otah's very very good leh!!"

When I told mom about my sister's comment the next morning, she positively glowed with pleasure. I think the recipe my mom used was from a 25 year old newspaper clipping. My version is not as mouth watering as my mom's...perhaps it's due to the substitution of onions for shallots...or maybe, food always tastes better when you don't have to prepare it yourself!

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