Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!

1. Grind coriander finely.
2. Grind together shallots, lemon grass, daun limau purut, shrimp paste, chilies and turmeric till fine.
3. Cut fish fillets into slices. Clean, wash and drain.
4. Remove stalks of daun kaduk, wash and drain.
5. Add 21/2 rice bowls of water to grated coconut and squeeze to extract milk.
6. Soak banana leaves in hot water till soft. Remove, cool and clean with a cloth. Cut into pieces of 20 cm square for wrapping fish mixture.
7. Put the ground ingredients into a container. Break in 3 eggs, and 1/2 teaspoon salt and slowly pour in the coconut milk. Stir well until it becomes a thick paste. Add fish and mix well.

Method :

1. Put 3 or 4 daun kaduk leaves in the centre of a banana leaf. Scoop about 4 tablespoons of the mixed ingredients on top of the daun kaduk. Lift two sides of the banana leaf and fold towards the centre. Do the same with the other ends to make a package. Hold package in place with staples or the mid-rib of a coconut leaf.
2. Repeat till all the ingredients are used up.
3. Place packages on the steaming tray and steam for about 8 to 10 minutes. Remove and serve.

Note :
An alternative to wrapping the Otak Otak in banana leaves is to put mixed ingredients directly into a steaming tray and steam.

In this recipe, the daun limau purrut is pounded and not sliced. Through color is sacrificed (it turns a slightly dirty green), the taste of the Otak Otak is without a leafy tartness and therefore, better.