其实材料和做法并不复杂。
这次另加了虾胶，味道更鲜！
唯美中不足的是，没有疯柑叶，要不然会更加清香！
无论拌饭或配面包都一样美味!
乌达食谱
材料:
马鲛鱼 350克
虾胶 50克
椰浆 200ml
辣椒干5-6条,浸软
蒜茸 1大匙
葱头茸 1大匙
(将辣椒干, 蒜茸 葱头茸 用搅拌器搅烂)
鸡蛋4个
疯柑叶3-4片切幼
九层塔叶 1饭碗
调味料:
粟粉 2汤匙
咖哩粉 3汤匙
幼盐 1茶匙
白糖 1茶匙
黄姜粉 11/2茶匙
蚝油 少许
鱼露 半茶匙
酱青 1大匙
做法:
1.将马鲛魚肉和鲜虾取出,稍微剁一下。
(如果喜欢细幼的口感,可用搅拌器搅烂)
2.将鱼胶，虾胶,鸡蛋,调味料，九层塔和椰浆搅拌均匀。
3.倒入蒸盘或铝杯中,收进冰箱下层冷藏三十分钟至一个钟左右
4.大火蒸约十分钟就可以啦!
蒸好后的乌达，也可以夹着面包，做乌达三文治呢！
Otak-Otak
Ingredients:
350g Mackerel fish
50g shrimps
200ml coconut milk
5-6 dried chillies, soak until soft, remove the seeds
1 tablespoon chopped garlic
1 tablespoon chopped shallots
(Blend the dried chillies, chopped garlic& chopped shallot)
4 eggs
3-4 pieces of kaffir lime leaved,chopped
1 rice bowl of Thai brasil leaves
Seasoning:
2 tablespoon corn starch
3 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon turmeric powder
1 tablespoon oyster sauce
1/2 teaspoon fish sauce
1 tablespoon soya sauce
Steps:
1.Roughly chop the mackerel & shrimp paste.
2.Mixed well the fish paste, shrimp paste, seasoning, coconut milk & Thai basil leaves.
3.Transfer the mixture into steam pan or aluminium mould, chilled in the refrigerator at least 30 minutes to 1 hour.
4.Steam with high heat for 10 minutes.
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