Homemade Seafood Otak-Otak

Otak-otak is so famous around my living area and if I ever want to eat the fresh ones I could just travel 45 mins drive to get them fresh from the factory. However, I still be able to get really nice & delicious store bought otak-otak here as well. So, can save up some petrol. :o) Otak-otak is a spiced mixed fish paste wrapped in banana leaf or coconut leaf then steamed before grill. The deliciousness of this spicy mixed seafood is came from all the mixing spices which I love especially lemongrass, kaffir leaves & bunga kantan (ginger flower). It is simply addictive. And this is my first attempt trying to make my own at home. Its as easy as I think. Just count 1...2....3... and its done. haha.....

(recipe adapted from Veron)
Ingredients for blended paste :
10  red chilies, seeded & sliced
2 stalk  lemongrass, sliced
5 petal   bunga kantan (ginger flower)
10  candle nuts, pound & roasted
5 gloves  garlic
5 shallots, sliced
1 knob  turmuric (2"), cut small
1 piece   shrimp paste (belacan)

Method : blend everything together to form fine paste.

Ingredients for otak-otak :
500gm  mackerel fillet
200gm  prawns, shelled & devein
200ml   thick coconut milk
2 eggs, lightly beaten
8 pieces  kaffir leaves, thinly sliced
1/2 tspn  ground pepper
1/2 tspn  salt
1/2 tspn  sugar

Method :
(1) divide fish fillet into two portions, break one portion into mashed meat and then cut the other portion into chunk meat.
(2) now, combine all the ingredients including the blended paste and mix well.

(3) for a quickie, pour the mixture to a 8" round plate lined with banana leaf.then cover the top with another leaf.

(4) finally, steamed for about 20-25 mins over high heat or till the center is set.

When its ready ! You can serve hot on the table or you can use it for any other recipe purposes. Now, is it as easy as 1...2...3... !!!!

Oh my....oh my.... I can easily polish off the whole plate all by myself. I think it would be so scrumptious to go along with some nasi lemak or coconut rice too. YUmmmm..... I have to thank Veron for such beautiful recipe. Hope you guys will like it too ! By the way, don't forget about the giveaway.

Drought Season At Kampung Tempagan Orang Asli

Kampung Tempagan orang asli is one of the largest orang asli village I saw so far around Bera, Pahang, which is located at the middle of Bera river. This river is the meeting point between Sungai Bera & Sungai Serting before going into Sungai Pahang (the longest river in Malaysia). There's about 20 families here and mostly of them are living in a proper houses with tap water & electricity provided by the government. Of course, they still need to pay the bills. Therefore, they  prefer doing their laundry at the river side. And I managed to take a photo of this couple when they did their laundry nearby my camp side. Only then I realized orang asli man is very homey & loving. He's actually helping his wife to brush the clothing under the hot sun every time. Hats off to him ! Clap clap clap..... And some couples even go fishing & hunting together. Hubby & I both are taking bath at that rakit (raft in English) as well. hehe.... It was quite fun.

The first picture & second picture were taken during the monsoon season where the river water still at very high stage but not the highest. The highest water level was over this newly built cement bridge where I'm standing now.

And this picture was taken one weeks ago, where the water level has already fall to almost critical level. Honestly, this is very first time I have ever seen such serious drought situation at the Northern part of Malaysia. Though river poisoning & electrofishing is illegal in Malaysia. Yet still often people came in to poison the river during this time of the year, to collect fishes & fresh water prawns for better income.

This is another camp site nearby Kampung Tempagan. One of the local orang asli (Jeb)brought us here, where his parents' boat was parking at. This camp site is quite special cause its surrounded by rattan (rotan in Malay) & mengkuang leaves (or pandanus atrocarpos) not scewpine (or pandanus amaryllifolius).The specialty of mengkuang leaf is to use it in weaving sitting mat (or tikar in Malay), which is very common here in Malaysia. Click here for more info in processing mengkuang leaves. And rattan is used in making furnitures.

And this is one of the many rattan trees around here. I was told that orang asli often used the rattan leaves for fishing. Are you curious about it ????  Come on. Lets find out why & how!

Ahh...haaaa...... this is why they used it for fishing cause there are hook-like spines growing on the stick along the leaf. Have to be careful when handling this thing cause its not easy to release from our skin once it stuck to it.

This is the catch of the day. Not a good catch for me. I really don't wish to see this. One of the orang asli (Johari)caught this big tortoise (more than 20kg) a night before and they going to eat it the next day. Poor thing ! Tortoise is one of their favourite food other than monkeys & wild boar.Yikes !

Now, the same night this guy came back with a half eaten Baung (mystus) from his catch. This baung is around 2kg big and was eaten by a 8-10kg toman (snakehead)as predicted.

Then the next day, Jeb brought hubby & me to another Kampung whereabout 30 minutes drive away from Kampung Tempagan. Just look at the crack land near the river bank.

I found an abandon dugout canoe nearby. Looks like an antique.... 100 years old !

The best catch of the day at the river side.

Again, here's the reminder about the giveaway, four(4) more days to go. Don't miss out the fun guys! Result will be announced on the 13th March. Good luck everyone.

No Bake Yogurt Cheese Cake With Nectarine Compote

This is a quickie cheesecake I made for hubby's birthday this year. No time to bake ! Hubby can't blame me cause I have all the excuses.... haha.... However, I'm really glad I made this cause its been so hot over here for the past couple of months. If not mistaken it haven't been raining for almost two months already.... the last time I saw it was during the monsoon season. LOL. And this is the main reason I decided to made this no bake cheese cake.

And here's what I did.
Ingredients for cookie base :
100gm  digestive biscuit
1 cup    homemade granola
120gm   butter, melted

Method : Grind granola & biscuit till crumb like texture. Now, combine everything and mix well then spread mixture to a 8" spring foam tray lined with aluminium foil on bottom. Keep chilled till set for about half an hour in the freezer.

You can use the store bought granola as well but it won't taste as crispy.

Ingredients for homemade granola :
1 cup rolled oats
1/4 cup  roasted coconut
1/4 cup  almond sliced
5  dried dates, chopped (optional)
a pinch of salt
2 TB  honey
1 TB  butter

Method :  combine all ingredients and mix to combine, then bake at preheated oven 175'C for about 15 mins. Flip granola around to get even golden brown crisp. Leave to cool before used.

Ingredients for yogurt cheese cake filling :
500gm    cream cheese, softened
2 cups    homemade yogurt
3/4 cup   icing sugar/powder sugar
5 drops   NuNaturals lemon flavoured liquid 
2  large lime juice & rinds
1 TB  gelatine, soaked with 3 TB water

Method :
(1) melt soaked gelatine over double boiler method then off the heat & set aside.
(2) beat cream cheese & icing sugar till creamy smooth.
(3) add in yogurt, Nunaturals liquid, lime juice & rinds and beat till well combined.
(4) stir in melted gelatine and mix well.
(5) finally, pour cream cheese batter to the biscuit base tray and keep refrigerated overnight.

Ingredients for homemade nectarine compote :
2 large  nectarine, cut small
3 TB  sugar
1 lemon juice & zest

Method :  combine everything and cook till thick, then keep refrigerated before used.

Ingredients for decoration :
2 large kiwi fruit, skinned & cut small
1 TB  syrup
1 cup   homemade nectarine compote
200gm  dark chocolate, chopped

TO ASSEMBLE :
(1) melt chocolate over a double boiler method then spread melted chocolate to a hard plastic sheet and leave to cool completely or keep refrigerated to set.
(2) add syrup to kiwi fruit and mix well.
(3) now, breaks cooled chocolate into nice big pieces and decorate it over the cake.
(4) top the cake with kiwi fruit & nectarine compote and chilled before serving.

This cake is done just 10 mins before serving. haha..... How daring am I !!!

Everyone knows "nothing better than homemade" ! It worth every bit. The fruity tutti flavour just beautiful and its really chilling & refreshing which is perfect for this kind of weather.

And don't forget about the giveaway ! Seven more days to go. So, good luck guys !