pptnya otak-otak
-
Upload
tri-galih-saksono -
Category
Documents
-
view
38 -
download
1
Transcript of pptnya otak-otak
By :Gabriel Bagus S. (13)Idham Padmaya M. (14)Tri Galih S. (31)Weka Puspita Akbar (32)
XI.SCIENCE.3SMAN1SDA / 2009-2010
Indonesian food comes from many sources of ingredients and spices, from various kinds of
chillies, ginger, shallot, turmeric to coconut milk. Combining those natural spicy ingredients provides
you unique dishes from Indonesia, the islands of spices...
And one of them is Otak–Otak Bandeng
(Stuffed Milkfish)
Stuffed milkfish (otak-otak bandeng) is a traditional food that come
from sidoarjo. This food basicly is mingling the meat of milkfish and
some traditional ingridient that have khas and various tastes.
To make us understand about otak-otak bandeng we are from group
3, vistted the produsen of stuffed milkish that pleced in kartini street.
We interviewed Mrs. Mufidah and Mr. Kharis who started the
bussines since 1992. They get the milkfish from the traditional
market, not far from the place they lived.
In front of the store
1 whole bandeng (milkfish) or substitute sea bass
or mackerel (about 700 g)
6 tbs. grated coconut, fried in a dry pan until
golden brown and pounded till fine
100 ml thick coconut milk from ¾ coconut
2 eggs, beaten
banana leaves, or substitute foil
2 tsp. coriander seeds
6 shallots
3 cloves garlic
4 candlenuts
1 cm fresh gangale (lengkuas)
2 tsp. sugar
salt to taste
Scale and gut the fish through the gills. Wash the
fish inside and out and dry thoroughly with
kitchen towel paper.
Carefully pound the fish with the flat of a large
knife. Massage it hard all over in order to release
the meat from the skin.
Remove the backbone of the fish but leave tail
and head in place: bend the tail towards the head
until you feel the bone snap. Carefully pull out
the bone through the gill-opening. Take care not
to break the skin anywhere.
Press out all the meat through the gill-opening by
pressing the fish with a spoon from the tail-end
towards the head.
Turn over the skin by pushing the tail towards
the head. Remove the bones then push the tail
back through the head opening. Flake the meat
and fry in a dry pan for a few minutes, then
remove all the tiny bones from the meat. Mix
the meat with the grated coconut, coconut milk,
beaten eggs and the pounded Spice-paste.
Blend till smooth. The consistency should be like
soft butter.
Put the stuffing back inside the fish through the
gill-opening. Sew up the opening after stuffing
the fish. Wrap in a banana leaf and secure the
ends. Steam until done, approximately 15-20
minutes. Unwrap and grill over a barbecue or in
the oven until brown before serving.