Everyone must know about corn or we call as jagung in bahasa Indonesia. I made this for my entry to participate at MFM #8, hosted by Haley. With a theme corn, I think it should be easy for everyone.
This dish is wrapped in banana leaves with tum technique. Tum is an Indonesian technique term for wrapping banana leaves. Fold each of the open ends into the middle and pin into a parcel with a sliver of bamboo or cocktail sticks. It will be easier to explain with pictures. If you have a cookbook of The Best of Indonesian Desserts, just open up page 29 to see the pictures.
Ingredients:
250 g whole sweet corn kernels (about 3 sweet corns)
175 g peeled shrimp, chopped
2 shallots, finely sliced
3 cloves garlic, finely sliced
1 green onion, finely sliced
2 long red chillies, cut in half lengthwise, discard the seeds and angle cut
1 long green chillies, cut in half lengthwise, discard the seeds and angle cut
1 egg
5 tbsp thick coconut milk
Indonesian bay (salam) leaves
banana leaves for wrapping
Grind into a paste
2 shallots
3 cloves garlic
1 cm fresh kencur (optional)
1/2 tsp ground white pepper
sugar as desired to season (don’t add too much because the corn is already sweet)
1 1/2tsp sea salt
Directions:
1. Roughly grind the whole corn kernels, set aside.
2. Combine corn, shrimp, a spiced paste, slices of shallots, garlic and green onion, egg and coconut milk; stir evenlya.
3. Take a banana leaf, place 1-2 tbsp mixture on the leaf and wrap by tum* technique.
4. Steam for 15-20 minutes or until done. serve warm.
I made similar seafood otak otak too! I like your version. It looks so clean and neat. Mine was in a mess! 🙁
Looks like otak-otak in M'sia but different ingredients. Looks so yummy!
Tigerfish and little corner of mine: Otak otak is different. We have otak-otak as well as Msia has. You can see at http://indonesia-eats.blogspot.com/2006/11/otak-o…
Looks like otak-otak in M’sia but different ingredients. Looks so yummy!
Tigerfish and little corner of mine: Otak otak is different. We have otak-otak as well as Msia has. You can see at http://indonesia-eats.blogspot.com/2006/11/otak-otak-ikan-dan-saus-kacang.html
JAGO MASAK !! itu kata-kata yang tepat buat kamu xixixi…. nikmat banget itu pepes, lengkap pakek daun lagi…
*kemaren dah ninggalin comment disini cuman gak masuk*
belum setangguh mbak rita…aku jago makannya aja dwehhh
belum setangguh mbak rita…
aku jago makannya aja dwehhh
Duh..pep, ide bagus nih pake jagung, kebayang deh pasti enakkk!
Duh..pep, ide bagus nih pake jagung, kebayang deh pasti enakkk!
So lovely! I would love to taste some 😀
hahahaha…. ternyata udah bikin duluan ya, kembar lagi tapi aku yg telat :Piyo, jenenge brengkesan, ambek sayur asem, manteb tenan!kira2 next kita mo kembar masak apalagi ya Pep :))
mbak Retno, iy manis jagung dan udang berpadu
hahahaha…. ternyata udah bikin duluan ya, kembar lagi tapi aku yg telat 😛
iyo, jenenge brengkesan, ambek sayur asem, manteb tenan!
kira2 next kita mo kembar masak apalagi ya Pep :))
mbak Retno, iy manis jagung dan udang berpadu
Very nice recipe and amazing pictures!Margot
Thank you Margot
Very nice recipe and amazing pictures!
Margot
Thank you Margot
yum! yeah, in Malaysia we call this otak-otak, but there's no corn in it. It's interesting that the recipe is found in a dessert book! 🙂
Mandy, In Indonesia, Otak-otak is used king fish and blended up with other spices and wrap in banana leaves and grill.
yum! yeah, in Malaysia we call this otak-otak, but there’s no corn in it. It’s interesting that the recipe is found in a dessert book! 🙂
Mandy, In Indonesia, Otak-otak is used king fish and blended up with other spices and wrap in banana leaves and grill.