Indonesia is one of the countries that has vast waters, because it consists of many islands, apart from that, Indonesia also has many rivers in various regions. Because of the vast water resources in Indonesia, this country has many types of fish that can be consumed by the public. This is what underlies many food menus made from fish as the main ingredient.
There are many types of food made from fish, such as pempek, coral tamarind, pindang, pepes and many other menus made from fish. But all of these food menus can only be made from fresh fish, so they have a very strong and delicious taste.
Fish is a food source that is high in protein. All raw materials that are high in protein will spoil quickly, so the processing must be very good to prevent spoilage too quickly. This factor makes many fish menus that can be processed for a long time, so that many foods are made from community traditions that have existed from time to time.
One of the foods that I will discuss is Otak-otak, this food is typical of the South Sumatra region. The area has many rivers, especially the famous Musi River which is very large on the island of Sumatra, even in Indonesia. The river is very influential to the people of Palembang city, because the Musi river is famous for its rivers that have lots of fish, even the types are very diverse. One of the most popular types of fish in Palembang is Belida fish, this is a type of fish that is usually used as the main raw material in making Pempek and Otak-otak. How come? Belida fish has the right taste to make pempek and otak-otak, besides that it tastes good and has good nutrition for the body.
However, the belida fish is now almost extinct, so in making Palembang specialties such as Pempek and Otak-otak, they now use other river fish that are similar in texture to the Belida fish. Usually it can be replaced with mackerel, catfish and tilapia. This morning, when I was shopping at the traditional market, I saw a lot of catfish being sold, there are indeed a lot of catfish fans.
However, catfish is one of the fish that cannot be stored in the freezer, because it will affect the taste of the fish, the loss of sweetness in the fish and the soft texture will have a huge impact. Thus, the catfish must be processed immediately so that it is not wasted. I plan to make otak-otak from catfish, wrapped and baked in banana leaves, it will add more flavor to the otak-otak that I will make. Intrigued by the recipe? Check this out!
By the way, in this week, December is already underway and the Christmas holidays will soon arrive. Before that, the holidays will certainly be very long. To prepare for it, we have to make something special, in the form of special food as well. Even though I don't celebrate Christmas, at least I can inspire those who celebrate Christmas to be able to give happiness in the form of special dishes. Like this recipe, you can try it at home for your loved ones, family and relatives. @qurator's theme in Hive Top Chef this time, I present, the recipe of Otak-otak Palembang.
To make Otak-otak Palembang Wrapping Banana Leaves, there are several ingredients that will be used, besides that, always follow the step by step in making Otak-otak Palembang Wrapping Banana Leaves, use quality ingredients, Hivers!
Ingredients:
- 200 gr catfish fillets
- 100 gr tapioca flour
- Banana leaf
- 200 gr of nuts
- 4 cloves of shallots and 4 cloves of garlic
- 5-10 pcs red chilies (adjust your spicy taste)
- Palm sugar
- 1 pcs Egg white
- 120 ml thick coconut milk
- Pinch of salt, sugar and fish stock
- Leeks
- Vinegar
- The oil for frying
How to make Otak-otak Palembang;
- Heat the oil, then fry the peanuts until golden brown, remove and drain from the oil.
- Grind the red chilies, garlic, shallots and kencur. Then add the fried peanuts and grind again with the spices. Heat 1 tsp of vegetable oil, then sauté all the ground spices.
- Add sugar, salt, vinegar and palm sugar, stir until well blended. Set aside and prepare it as a chili sauce to eat with otak-otak.
- Puree the catfish fillets, then put the shallots and garlic into the chopper. Puree all the ingredients until they become one.
- Put the mashed fish into a bowl, then mix it with coconut milk, egg white, tapioca flour and lastly the sliced prey leaves. Stir all ingredients together, add sugar and salt, adjust to taste.
- Put the dough in plastic icing, to make it easier to put in banana leaves.
- Heat a non-stick wok pan, then bake over low heat for 10-15 minutes.
- Palembang otak-otak is ready to be served!
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
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