‘Made’ in Indonesia

DECCAN CHRONICLE.
Published Feb 9, 2018, 12:03 am IST
Updated Feb 9, 2018, 12:03 am IST
Taste local fare with these special recipes curated by a visiting chef from Bali...
Chef Made Karyasa
 Chef Made Karyasa

Otak Otak   
(Fish meat, wrapped with banana leaf)
Ingredients
Minced seabass  250 gm
Coconut milk 75 ml
Tapioca flour 1 tbsp
Salt to taste
Pepper to taste
Kaffir lime 3 pieces
Maggi chicken stock 1 tsp 
Banana leaf 4 pieces
Bamboo skewers 10 nos

For the paste
2 shallots  
3 garlic pods
Red chilli (big) 4
Tomato 2 pieces
Cashew nut 1 tsp
Chilli powder ½ tsp

 

Method
Sauté all ingredients until flavours come out.
Blend all spices, season to taste.
Prep mixing bowl, add mince seabass, paste, kaffir lime leaf and other ingredients.
Season to taste
Prepare banana leaf and bamboo skewers, add otak otak in to banana leaf.
Cook otak otak on griddle until cook.Otak Otak  (Fish meat, wrapped with banana leaf)Otak Otak (Fish meat, wrapped with banana leaf)

Anyang 
(Heart banana, bean sprout, grated coconut)
Ingredients
Heart banana sliced bland 3 pieces
Bean sprout 100 gm
Grated coconut 1 piece
Lime 1 piece
Chicken powder 1 tbsp

For the paste
Red Chillis 4 pieces
Shallots 4 pieces
Salt ½ tsp
Palm sugar 1 tsp

Method
For the paste
Mix all ingredients, blend well.
Toss coconut until golden brown, add paste and cook until oil comes out.
Soak banana hearts with salt bland, until tender and bland bean sprout.
Mix vegetables with coconut, season to taste.Anyang  (Heart banana, bean sprout, grated coconut)Anyang (Heart banana, bean sprout, grated coconut)

— Recipes courtesy Chef Made Karyasa





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