Otak-Otak (Malaysia)/Spicy Plant Base Meat Wrapped in Banana Leaf·Z-Rou

Southeast Asian Flavor
The fragrance of banana leaves and the freshness of Z-Rou blend together.

用料  

Otak-Otak (Malaysia)/Spicy Plant Base Meat Wrapped in Banana Leaf·Z-Rou的做法  

1. Ingredients:
   1. Banana leaf, cut into 8 regular rectangular (20x25cm each)
   2. 100g vegetable oil
   3. 500g Z-Rou
   4. 20-30 wild betel leaves
   5. 2 eggs
   6. 250g coconut milk
   7. 15g tapioca flour
   8. 3 nos. kaffir lime leaves
   8. 10g sugar
   9. 130g shallots
   10. 20g garlic
   11. 10g fresh chili
   12. 2g dried chili
   13. 3 stalks of lemongrass
   14. 30g galangal
   15. 10g ginger
   16. 5g turmeric powder
   17. Salt and pepper

2. Preheat the oven at 180°Celsius
   Season half of the plant base meat with sprinkle of oil, salt, pepper and a pinch of turmeric
   Line it on a baking tray and bake in the oven for 8 minutes
   Once cooked set aside to cool down
   Wash, peel and trim the vegetables and fresh condiments

3. Prepare the Spicy Paste
   Boil the chilies for 4 minutes (or until soft)
   Drain, cut and discard the seeds and chili membranes to reduce spiciness
   In a food processor blend finely the shallots, garlic, lemongrass, galangal, ginger, boiled chilies, together with the turmeric and half of the vegetable oil

4. Take out in a bowl, ensure all is perfectly chopped, into a paste
   Sauté the blended spices in a pan till fragrant, prevent from burning
   Once the oil separates from the paste, set aside to cool at room temperature

5. Mix thoroughly the roasted plant base meat with the “raw one”
   Add in the coconut milk, eggs, tapioca flour, salt and sugar, plus some water if necessary
   Mix thoroughly until everything is nicely combined
   Finally add in gradually the spicy paste and season according to your taste

6. Cut the banana leaf the longer width, must run parallel to the lines
   Soak the banana leaves in hot water, till softened, then wipe to dry
   Line on the banana leaf a couple of spoons of the mixture
   Top with the wild betel leaf and fold to wrap along the lines of the leaf
   Secure each extremity of the banana leaf with two toothpick
   Repeat until the paste is finished

7. Heat up a non-stick pan over a medium heat and cook the otak-otak
   Depending of the quantity of stuffing in the leaf, it may take 4-5 minutes each side
   Serve hot as the banana leaf may be slightly charred
   It can be cooked as well in the oven at 200°Celsius for 15 minutes (AVG)