Recipe Ingredient
- (A) Ground and combined:
- 3 shallots
- 2 cloves garlic
- 2cm galangale
- 3 candlenuts
- 2 stalks lemon grass
- 10 cilipadi
- (B):
- 1 tsp belacan granules
- 1/2 tsp turmeric powder
- 1 tbsp chilli paste
- 2 tbsp oil
- 1/2 cup thick coconut milk (from 1/2 a grated coconut)
- 3 eggs, lightly beaten
- 1 tbsp rice flour
- Seasoning:
- 1/2 tsp salt
- 1 1/2 tsp sugar
- 1/4 tsp pepper
- 1 tsp chicken stock granules
- 1/2 tsp Nampla (fish sauce)
- 8 kaduk leaves
- banana leaves
Instructions
- Wash and cut crabs into halves. Discard claws and legs. Combine ingredients (A) and (B). Saute combined ingredients until fragrant. Dish out to cool.
- Add seasoning, thick coconut milk, eggs and rice flour. Mix well. Place two kadok leaves on the base of each banana casing.
- Add half a piece of crab. Pour in two to three tablespoons of otak mixture. Steam over high heat for 10-12 minutes. Serve hot or cold.
- To make banana casing: Fold banana leaf in to half. (15cm x 5cm)
- Form circle with a 6cm diameter and staple the overlapping ends together.
- Cut out a small piece of banana leaf to use as base. Staple the corners to hold in shape.
