Taste local fare with these special recipes curated by a visiting chef from Bali.
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.
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)
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)
— Recipes courtesy Chef Made Karyasa
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