Protein Power for Yummy Mummy

I hope this dish - Otak-otak Ikan Nyonya Style - will make Yummy Mummy happy...

I went to the shops with my Mama today and was so excited with what we found. Wild pepper leaves! It was quite embarrassing to see my Mama pinching and smelling the leaves to make sure it is really is daun kadok (Piper sarmentosum) and not daun sireh (betel leaves - Piper betle) that the sub-continent community over here use in their betel morsel (paan supari - areca nut and lime wrapped in betel leaves that produced a reddish juice when chewed).

My Mama said daun kadok physically looks like betel leaves but they are different in taste. Daun kadok is widely used in Malaysian Nyonya dishes such as otak-otak and perut ikan. In Thai cooking it is the main ingredient for Mieng Kam, (a starter dish consisting of dried prawns, peanuts, toasted coconut, shallots, chilli and fish sauce) in which daun kadok is used as a wrapper. It also has medicinal properties. People say the roots of daun kadok can be chewed to stop toothache.

"Hmmm...what do you think, Angelina?" Mama asked me.

"I think we should go to the fish shop and buy some mackerels," I said.

Daun kadok and mackerels - main ingredients to make one of my favourite fish concoction - Otak-otak Ikan Nyonya Style.

I'd like to dedicate this dish to Yummy Mummy aka Datin Huda aka Mamasita Mamamia. You need all the protein you can get for your aerobics marathon and what better way than to consume some yummy fishy concoction, OK.

Here's the recipe:

Otak-otak Ikan (Spicy Steamed Fish Mousse) Nyonya Style - to make three ramekin portions

Ingredients
500g blue mackerel (options: Spanish mackerel, sardine or barramundi)

Don't these blue mackerels look handsome? hmmm....can't wait...

250ml thick coconut milk
2 small eggs
4 pieces kaffir lime leaves (daun limau purut), spines removed and leaves finely sliced
20 pieces wild pepper leaves (daun kadok)
a pinch of freshly ground white pepper
a pinch of sugar and salt to taste
Ramekins
Squares of aluminum foil

Paste spices
5 red chilies
1 stalk lemongrass
2 slices galangal
2.5cm piece fresh turmeric or 1 tsp turmeric powder
5 pieces candlenuts (buah keras)
1.5cm piece shrimp paste (belacan)
2 cloves garlic
5 stalks shallots

Method
1. Prepare fish by cleaning, skinning and flaking the flesh.

The heads and bones can be used to make fish stock.

The flesh of blue mackerels. I love the sweet taste of this fish.

2. Make the spice paste in a food processor, adding the ingredients one by one as they are listed above.

This dish actually uses quite a lot of ingredients to get that complex taste.

3. In a large mixing bowl, add in the fish, spice paste, coconut milk, eggs, salt, sugar and lime leaves. Gently mix thoroughly by hand.

Best mixed by hand to ensure thorough marinating of flavours.

4. Cut aluminium foil into squares and line the ramekins.

I like the taste of daun kadok so I usually use a little bit extra.

5. Place at least 3 daun kadok overlapping in the centre of the lined ramekins, then spoon 2-3 heaped tablespoons of the fish mousse mixture on top.

Almost there Angelina...be patient...

6. Place steamer set on the stove, don't forget to put enough water in the bottom pot. I used a small 3-tier aluminium steamer set that Mama brought from her home country. Steamer is ready when water boils.

7. Place the ramekins in the top steamer rack and steam for approximate 20 minutes or until cooked and set. Make sure no water drips into the mixture as this will make the cooked otak-otak watery.

Best eaten while still hot. Served with salad or rice or use as sandwich spread.

The Chef - after a hard day's work in the kitchen. zzzzzz....