otah and corn fritter

Steamed Otah. (I couldn't find banana leaves at Paddy's so I decided to steam the otah instead.)

Spanish mackerel (about 450g) - cut and chopped into minces
3 tsp of corn flour
1/2 of ikan bilis cube stock
2 eggs
lime leaves - cut into tiny pieces (remove the stalk)
200g coconut milk
2 tbsp sambal chillies
1 1/2 tsp sugar
salt

Mix all the above and stir well. Put into the steaming tray and steam about 30mins.
(If have banana leaves, soak it in hot water. Cut it into rectangle shape and place the otah mixture onto centre of the leaf. Flatten it. Cover the 2 sides to the middle and use 2 toothpicks to seal the both ends. Grill or bake it.)


Home-made otah


the lime leaves made the otah so fragrant and delicious.





Otah with croissant


Otah with croissant



Corn Fritters (Recipe credit to pinkcocoa)
1 cup plain flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp paprika
1 tbsp sugar
2 eggs
1/2 cup milk
2 cups fresh corn kernels, cut from the cob
1/2 cup diced red capsicum
1/2 cup sliced spring onions
1/4 cup chopped coriander and parsley
4 tbsp vegetable oil

Sift flour, baking powder, salt and paprika into a large bowl, stir in sugar and make a well in the centre. In a separate bowl, combine eggs and milk. Gradually add the egg mixture to the dry ingredients and whisk until you have a smooth, lump-free batter. The batter will be quite stiff.

Place corn, capsicum, spring onions and herbs in a mixing bowl and add just enough batter to lightly bind them (about 3/4 cup). Heat 2 tablespoons vegetable oil in a non-stick fying pan on medium heat, then drop in 2 tablespoons of batter per fritter and cook 4 fritters at a time. Cook for 2 minutes, or until the underside of each fritter is golden. Turn over and cook fritters on the other side. Transfer to a plate and keep warm while cooking the remaining batter.




Home-made corn fritters