OTAK-OTAK VEGAN – CHEF DAVE
#chefdaveveganjourney #veganfood #veganrecipe #resipivegan #veganstyle #malaysianchef #veganchef #MakanLokal #MYFoodie

Masa penyediaan : 15 minit
Masa memasak : 20 minit
Hidangan : 5-6 pax

Resipi
Bahan kisar :
4 biji bawang merah kecil
2 inchi kunyit
1 bawang merah
4 ulas bawang putih
2 batang serai
8 helai daun limau purut
2 cili merah
5-6 cili kering(rendam dengan air panas)
Sedikit minyak
*Kisar kesemua bahan diatas

Bahan lain :
Daging kisar
Gula merah dan garam secukupnya
Daun pisang
1 sudu besar serbuk cili Kashmiri
Sedikit air
200ml santan

Note: Daging kisar vegan yang saya gunakan untuk buat resipi otak-otak yang sedap ni adalah dari @phuture daging.

Cara memasak :
1 Tumis bahan kisar tanpa minyak sehingga kering. Bila sudah mula kering baru letak minyak. kacau sehingga pecah minyak. lepastu letak sedikit air dan biarkan ia mendidih
2 Lepastu masukkan serbuk cili Kashmiri, gula merah dan garam secukupnya. Kacau sehingga pecah minyak lagi sekali dan warnanya sedikit gelap seperti di dalam video. Adjust rasa, kacau dan ketepikan. Biarkan pes sejuk.
3 Sediakan mangkuk, masukkan daging kisar dan pes yang telah sejuk dan santan. Lepastu kacau rata.
4 Kemudian layur daun pisang atas api dan ketak inti otak- otak dan lipat kemas.
5 Stim selama 15-20 minit. Angkat dan biarkan ia seketika dan sedia untuk dihidang.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serving: 5-6 pax

Recipe
Ground ingredients:
4 small onion
2 inches turmeric
1 onion
4 cloves garlic
2 lemongrass
8 kaffir lime leaves
2 red chilies
5-6 dried chilies (soak in hot water)
A little oil
*Grind all the ingredients above

Other ingredients:
Minced meat vegan
Brown sugar and salt as needed
Banana leaves
1 tbsp Kashmiri chili powder
A little water
200ml coconut milk

Note: The vegan minced meat I used to make this delicious otak-otak recipe is from @phuture meat.

Cooking method :
1 Fry the ground ingredients without oil until dry. When it starts to dry, put oil. stir until the oil breaks. Then put some water and let it boil
2 Then add Kashmiri chili powder, brown sugar and salt according to your taste. Stir until the oil breaks again and the color is slightly dark like in the video. Adjust taste, stir and set aside. Let the paste cool.
3 Prepare a bowl, add minced meat and paste that has cooled and coconut milk. Then stir well.
4 Then burn the banana leaves over the fire for a while as in the video and put the filling otak- otak and fold them nicely.
5 Steam for 15-20 minutes. Take it out and let it rest for a while and it's ready to serve.

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