• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. Wash and cut crabs into halves. Discard claws and legs. Combine ingredients (A) and (B). Saute combined ingredients until fragrant. Dish out to cool.
  2. Add seasoning, thick coconut milk, eggs and rice flour. Mix well. Place two kadok leaves on the base of each banana casing.
  3. 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.
  4. To make banana casing: Fold banana leaf in to half. (15cm x 5cm)
  5. Form circle with a 6cm diameter and staple the overlapping ends together.
  6. Cut out a small piece of banana leaf to use as base. Staple the corners to hold in shape.

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