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泰式蒸乌达乌达Steamed Otak-Otak In Thai Style

泰式蒸乌达乌达Steamed Otak-Otak In Thai Style

┃材料┃
香蕉叶(抹干净)、牙签适量
┃顶料┃
椰浆头½杯、盐1小撮、粘米粉1茶匙
┃馅料┃
A: 鸡前腿500克(去皮骨,取300克肉)、鱼露2汤匙、白糖1茶匙
B: 自制泰式红辣椒酱4汤匙(以油炒香及干水)
┃调味料┃
鱼露2汤匙、黄糖1茶匙
┃配料┃
椰浆头1½ 杯(分成2份)、A鸡蛋1粒(打散)、粘米粉1茶匙、莞荽茸3汤匙、疯柑叶3对(切细丝)
┃装饰┃
九层塔叶1杯、红辣椒丝和莞荽各少许、疯柑叶2片(切丝)
┃做法┃
1. 香蕉叶杯做法:把香蕉叶剪成直径6寸圆形,然后放入烧水里烫至软,抹干。每个杯用2片香蕉叶,光泽面向外,从一角重叠折起,以牙签固定,再折另外两角;做约6-8个杯。
2. 顶料:把椰浆头、盐及粘米粉混合,在锅里煮至稠即可。(
图1)
3. 馅料:将材料A混合待用;另外把泰式辣椒酱和调味料混合,然后加入一份椰浆,再加入鸡肉和蛋,慢慢再加入剩余椰浆,最后加入粘米粉,并拌入莞荽叶和酸柑叶。(图2-5)
4. 在香蕉叶杯里铺上少许九层塔叶。,然后倒入鸡肉馅料,以中火蒸15-16分钟即可;待冷却后,加入顶料和装饰料即可。(图6-8)

┃BANANA LEAF CUPS┃
Banana leaves(wiped clean), Toothpicks
┃TOPPING┃
½ cup thick coconut milk, Pinch of salt, 1 heap tsp rice flour
┃FILLING┃
A: 500g chicken whole leg (skinned and debone to obtain 300g meat), 2 tbsp fish sauce, 1 tsp sugar
B: 4 tbsp homemade Thai red curry paste – fried in some oil till fragrant and slightly dry
┃SEASONING┃
2 tbsp fish sauce, 1 tsp palm sugar
┃SUB-INGREDIENTS┃
1½ cups thick coconut milk (divide into 2 portions), 1 large egg (lightly stirred), 1 tsp rice flour, 3 tbsp chopped coriander, 3 pairs kaffir lime leaves (finely sliced)
┃GARNISHING┃
1 sprig shredded kaffir lime leaves, 1 cups fresh basil leaves, chili strips, coriander
┃METHOD┃
1. Banana Leaf Cups: Cut banana leaves into 6 inches diameter circles. Blanch in simmering hot water to soften. Wipe dry. Using 2 circles per cup, shiny sides facing outwards, overlap one corner, secure with toothpick. Repeat with remaining 3 corners. Make 6 – 8 cups.
2. Topping: In a small pot mix coconut milk and salt with rice flour. Bring to a boil and stir till thickened. Set aside.(pic 1)
3. Filling: Combine ingredients A, set aside. In a mixing bowl, combine fried curry paste with seasonings. Mix in one portion coconut milk, stir in chicken meat, next the egg. Gently fold in the second portion of coconut milk and finally rice flour. Stir in coriander and kaffir lime leaves. (pic 2-5)
4. Place some basil leaves in the base of each cup. Fill cups with chicken mixture, steam over medium heat for 15 – 16 minutes. Remove cups from steamer. Allow to cool slightly. Spoon over coconut topping and garnish with chili and coriander. (pic 6-8)

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