Sunday, October 22, 2017

Baked Nonya Otak Otak

The last attempt of making this Otak Otak was six years ago! I decided to make this again (to tweak the recipe slightly and upgrade the pictures 😜) to share with some of my friends for our small gathering. I'm really blessed with friends whom don't complain with my cooking hahaha....

Its a really easy peasy recipe to follow....just blend everything in a food processor! Except the fish chunks of course. ^0^ If you find that the fish chunks used is too much, you can replace with fresh prawns or squids! A really versatile recipe which you can adjust to your liking. 

Before & After Baking

  • 500gm Spanish mackerel, deboned and scrap out flesh, cut into chunks
  • 500gm fish paste 
  • 2 tbsp ginger juice
  • 1/2 tsp salt
  • 6 kaffir leaves, finely chopped
  • 4 eggs
  • 100ml Ayam brand pure coconut cream
  • 100gm coconut cream powder 
  • 1 packet banana leaves (* I managed to cut 18 pcs from a pack of banana leaves, balanced paste I  wrap into individual small disposable container and freeze it)
Rempah Mixture
  • 4 candlenuts
  • 3 tbsp chilli powder (can increase to 4-5 tbsp if you prefer spicier)
  • 1 stalk lemongrass, sliced finely
  • 1 thumb size galangal, sliced thinly
  • 4 cloves garlic
  • 6 shallots
  • 1 tsp turmeric powder
  • 15gm belachan , toasted
  • 2 tbsp rice flour
  • 1 tsp pepper
  • 1.5 tbsp sugar
  • 3 tbsp rice bran oil

  1. Marinate the fish chunks with ginger juice and salt for at least 30 mins. 
  2. In a food processor, blend candlenuts, lemongrass, garlic, shallots, galangal, belacan together with 100ml of thick coconut milk.
  3. Add chilli powder, turmeric powder, rice flour, pepper, sugar, oil and the coconut cream powder and blend till mixture is really smooth. 
  4. Lightly beat the egg and pour into the mixture and blend till just combined.
  5. Transfer the egg mixture into a deep dish. Add fish paste and chopped kaffir leaves and mix well. Finally add the fish chunks and combine well. Cling wrap the dish and chill in fridge overnight. 
  6. Trim banana leaves into 20cm x 25cm sizes. Blanch in hot water till soften. Wipe dry before use. Spread about 2 tbsp of otak otak paste in the centre of the banana leaf. Fold in the edge to cover the paste. Use bamboo toothpicks to secure both ends. Repeat until all otak oak paste is used up. 
  7. Bake the otak oak in preheated oven at 200 deg cel for 15 mins until the leaves are browned and otak otak cooked through. 
  8. Alternatively for freezing of paste : Scoop appropriate amount of otak otak paste onto a  disposable container lined with food grade plastic wrap, wrap up properly and place in freezer till used. Do not thaw the otak otak. Steam or bake directly from freezer. 

Tuesday, October 17, 2017

Pandan Cotton Cake

Finally after third attempts, I succeeded in making this tall and spongy pandan cotton cake! First two attempts I underbaked the cake and it collapsed after removing it from pan. I told my kids I've failed my cakes but they still happily finished them up. 😝 Haha its still edible just that they were short and dense. 

Super cottony pandan cake infused with Ayam brand coconut milk and organic coconut oil with au natural fresh pandan extract! Lots of air pockets in the crumbs and the surface wrinkle up after cooling down.  Nevertheless is still a very delicious cake to enjoy if you like moist and fluffy sponge cake. 

Ingredient (8" round pan)
  • 80gm cake flour 
  • 60gm Ayam brand organic coconut oil 
  • 40gm Ayam brand coconut milk 
  • 40gm fresh pandan extract 
  • pinch of salt
  • 5  eggs, separated (I used 60gm size egg)
  • 80gm fine sugar 
  • 1/4 tsp cream of tartar 

  1. Prepare a 8" removable base pan. Line the base and wrap the cake pan with aluminium foil. 
  2. Sift flour into a mixing bowl. Heat coconut oil in microwave for 2 mins. Pour the hot oil into flour and quickly mix into a smooth paste. Cool down the mixture slightly.
  3. Whisk egg yolks until light and fluffy. Add in coconut milk and pandan extract and mix well. Combine the egg mixture with flour mixture and stir well. 
  4. Place egg whites and cream of tartar into a clean mixing bowl. Using a electric whisk, beat on high speed until foamy. Add in sugar in 3 batches and beat till firm peak formed.
  5. Fold 1/3 of the meringue into egg yolk mixture and mix well. Pour the batter into the balanced meringue and fold gently to combine.
  6. Pour the batter into cake pan. Tap the pan gently on a working surface to remove any big air bubbles. Place the cake pan over a tray. Pour in hot water up to 1/3 of the cake pan.
  7. Bake in preheated oven at 160 deg cel for 90mins until surface is golden brown. (Please adjust temperature and duration according to your own oven!)
  8. Remove cake pan from the oven and drop the pan above the table top to prevent excessive shrinkage when cooled down. When the cake starts to pull away from the cake pan, unmould the cake immediately and cool completely on wire rack. Store the cake in fridge as it contains coconut milk. 
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