1 tail (500 grams) milkfish
7 tablespoons
of grated young coconut, roasted, mashed
125 ml thick
coconut milk
2 whole chicken
eggs, beaten
Banana leaves
to taste
Spices that
are:
2 teaspoons
coriander
6 grains of red
onion
3 cloves garlic
3 eggs Pecan,
Roasted
2 cm galangal,
grated
2 teaspoons
sugar
salt to taste
How To Make A Otak-Otak Milkfish:
Clean the fish
of scales, remove the entrails slowly to break seal first gills. Rinse and
drain. At milkfish body using a knife or wooden handle that meat regardless of
the skin.
Remove fish
thorn by bending the tail bone to the head, slowly pull the thorns.
Remove the meat
from the fish the same hole with the help of a spoon to eat slowly. Turn the
fish and clean the skin, turn right again.
Separate the
meat with the bones of milkfish by sanding on the filter coconut milk. Take the
fish meat. Mix fish meat with delicate coconut, coconut milk, beaten eggs and
spices. Stir well.
Put the mixture
into the skin of fish to fish through holes full head.
Smear the rest
of the batter on the fish body, wrapped in banana leaves.
To make otak-otak
milkfish grill: Steam until cooked. Lift. Then Open the banana leaf wrap, clamp
with herbs. Bake until cooked.
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