Otak otak- fish cake in banana leaves

Otak B (makes ~3-4 otak)
Ingredients:
-1/4lb fish paste(1/8lb dace fish paste-imported from China+ 1/8lb fish paste-San Jose, local)
-1/4 cup thick coconut milk
-1 egg white
-2tbsp belachan paste (that's where the "heat" came from)
-1/2 small shallot
-1/2 of one small ginger
-1/3tsp cane sugar
-banana leaves,and bamboo skewers
(Note: No tom yum paste and no galangal used here in Otak B, but much more belachan paste)

Method:
1.Blend shallot and ginger in food processor
2.Add all the ingredients to the fish paste. Mix evenly until it becomes smooth
3.Place fish paste mixture in the center of a banana leaf, adjusted according to size of banana leaf


4.Fold and secure both ends with short bamboo skewers


5.Preheat oven to 450F and bake the otak for 20-25mins.
6 Ready !





Of course, I set aside some "play time" in this serious experiment. Played around with shapes...using . HA!




More notes:
1. Mixing two types of fish paste improves the texture since dace fish paste is more "lumpy" and the other fish paste is smoother.
2. Using more sambal belachan paste improves the color of the otak, and increases the "spice" level as well. I like the spicy version. The use of more sambal belachan paste does not overpower the otak (as in, the otak otak still taste like otak otak)
3.Not using galangal in Otak B works as well. This short-cut works in case you still want to make your otak but does not have this ingredient (Don't worry, PROVEN, by me the "guinea pig")

Cream of mushroom soup

Cream of mushroom soup (yields 3-4 small appetizer servings)

Ingredients:
-2tbsp butter, divided use
-1/4lb crimini/white mushrooms; clean with damp paper towel, cut half quantity into slices, chop the remainder
-1/2 medium onion, chopped
-1/8 cup flour
-2cup chicken broth/water
-1/2 cup heavy cream
-salt and pepper to taste

Method:
1.Melt half the butter in a saucepan and saute sliced mushrooms until golden. Set aside.
2. Add remaining butter to the same pan, along with the chopped mushrooms and onions. Sprinkle with salt, to taste. Cook, stirring often, until onion is soft

3. Return sliced mushrooms to the pan. Add flour, stir constantly about 2mins, till smooth.
4.Slowly add chicken broth while stirring. Simmer, stir often, till thickened. Add pepper, to taste.
5.Add heavy cream and bring to a simmer (Note:Do not boil)


6.Ladle into mini soup cups or bowls and......................wait wait wait, you can't drink or eat it yet (be patient...) coz' I'm not done with everything !!!

Here's the twist (not by Chubby Chucker, of course)...WATCH!

Tag: soup, mushrooms, puff pastry

Mini chicken pie

Mini chicken pie
Ingredients:
-Puff pastry (one puff pastry sheet remaining, after making curry puff and chicken strudel)
-Filling ingredients are same as chicken strudel

Chicken curry puff

Mini chicken curry puff (makes 9-10 minis)
Ingredients:
-1/3 of a sheet of Pepperidge Farm Puff Pastry (1 box ~ 2sheets; 1 sheet~sectioned into 3 rectangulars). The other 2/3 of a sheet was used in Chicken Strudel.
-2-3cups chicken curry (Note: use your leftover homemade chicken curry with potatos, or cook chicken curry just for this, or use your preferred curry mix and add potatos). Make sure chicken curry is dry for the curry puff (Note: wet chicken curry will make the pastry soggy)
-1 hard-boiled egg, cubed

Method:
1. Thaw pastry per box instructions (Pepperidge Farm Puff Pastry)
2. Cut 1/3 from one sheet of pastry; use rolling pin to flatten the pastry slighty
3.Use any round mould (small) to cut off circular sections, use rolling pin to flatten before adding filling
4.Add filling and top with cubed eggs

5.Wrap it up like a round curry puff, and remember to "poke" some holes on the top surface (thanks to Simcooks for the "poking" tip)
6.Place in preheated oven of 400F, and bake 20-25mins
7.Out comes the minis!

Small- just slightly bigger than those Chinese New Year peanut puffs (a.k.a kok chai)


Can you see those eggs ? Can I call it Young Chang Kee...because there's egg inside. The crust is so flaky and crumbly...love it!

Medium - Not available. Uncommon sizing, so not made by me, the "manufacturer"

Large - One piece left, almost out-of stock!! Most are already gobbled up by hungry people, like me. Compare the size of the Large and Small...


Extra Large- You just have to change the filling in here to get extra-large curry puff. Who says it can't be done?


Tag: curry puff

Chicken strudel/chicken pie

Chicken Pie (serves 2 if hungry, serves 4 under normal conditions)
Ingredients:
-2/3 of 1 sheet rectangular puff pastry sheet, thawed per instructions on packaging
-1 large carrot, boiled and cubed
-1 large potato, boiled and cubed
-1 cup frozen corn, thawed (Option: you can use frozen mixed vegetables-peas, carrots, corn, to substitue carrot and corn)
-2 cups cubed, cooked chicken
-1tbsp olive oil
-1tsp cornflour mixed in 2tbsp water(adjust accordingly)
-1 hard-boiled egg, cubed
-salt, and pepper, to taste

Method:
Filling-
1.Heat oil in pan, add in chicken, corn, carrot, and potato to fry lightly 2-3mins
2.If too much moisture, add in cornflour paste to thicken till almost dry
3.Add in salt and pepper, to taste. When filling is cooked, set aside to cool


Crust-
4.Preheat oven to 350-400 degrees F (175 degrees C)
5.Prepare pastry


6.Add filling, then add eggs on top of filling


7.Seal and crimp edges of pastry; rub some butter on the pastry before baking in oven


8.Bake in the preheated oven for 25-30mins, or until golden brown


Biting into it...the flaky pastry, warm soft potatos& carrots...I'm lovin' it!