search
last read
- Tumis cumi belimbing sayur - fried calamari in fresh-sour sauce
- Selada Air Bumbu Pelecing - watercress with a spicy sauce
- Krengsengan Sandung Lamur - seasoned braised beef
- Sayur jantung pisang - braised and grilled spiced banana flower with tuna
- Sambal Berambang - Sambal with shallots
- Sayur Gori - spiced stewed nangka with beef
- Sate Bebek - Sate of duck with sambal kecap
Otak-Otak Goreng - fried fishcakes

Otak-Otak Goreng
fried fishcakes
Bahan-bahan:
ingredients:
250 gr mackarel
100 gr tapioca flour
100 ml santen asli
1 spring onion
oil
Haluskan:
bumbu:
3 shallots
3 cloves garlic
1 tsp pepper
1 cm laos
1 cm jahe
1/2 tsp salt
Bahan-bahan saus:
ingredients sauce:
50 gr peanuts
3 kemiri nuts
2 red lomboks
2 red rawits
1/2 tsp salt
1/2 tsp palmsugar
100 ml water
Cara membuat:
preparation/method:
Slice the spring onion fine. Pound or grind the ingredients for the bumbu fine into a paste. Roast the peanuts and the kemiris dry in a skillet. Pound or grind the fish fine and mix it with the tapioca, the santen, the bumbu and the spring onion into a smooth mixture. Form ovals from the mixture. Heat in a wok the oil and fry the ovals golden brown and done.
Pound or grind the ingredients for the sauce fine into a paste. Heat in a pan the water and add the paste and cook it until its becomes a sauce and serve it with the otak.
fried fishcakes
Bahan-bahan:
ingredients:
250 gr mackarel
100 gr tapioca flour
100 ml santen asli
1 spring onion
oil
Haluskan:
bumbu:
3 shallots
3 cloves garlic
1 tsp pepper
1 cm laos
1 cm jahe
1/2 tsp salt
Bahan-bahan saus:
ingredients sauce:
50 gr peanuts
3 kemiri nuts
2 red lomboks
2 red rawits
1/2 tsp salt
1/2 tsp palmsugar
100 ml water
Cara membuat:
preparation/method:
Slice the spring onion fine. Pound or grind the ingredients for the bumbu fine into a paste. Roast the peanuts and the kemiris dry in a skillet. Pound or grind the fish fine and mix it with the tapioca, the santen, the bumbu and the spring onion into a smooth mixture. Form ovals from the mixture. Heat in a wok the oil and fry the ovals golden brown and done.
Pound or grind the ingredients for the sauce fine into a paste. Heat in a pan the water and add the paste and cook it until its becomes a sauce and serve it with the otak.
- Written by AsianCook