KALIO ITAK OTAK
500g roughly chopped white fish meat
1 pack kalio
1’ (inch) pcs toasted belachan
3 stalks lemongrass
1 tsp salt
3 heap spoon rice flour
6 kaffir leaves finely sliced
- Blend kalio, belachan and lemongrass.
- mix all ingredients together and leave to marinate in fridge for few hours or overnight
- cut banana leaf into large rectangles, arrange few pieces daun kadok at bottom and spoon some filling onto it. Wrap and skewer with toothpick.
- repeat until all ingredients used up. Steam until set and serve.
Try out our other recipes!
KALIO TUNA RICEBALLS Medium 40 minutes 5 person Ingredients 300g cooked japanese rice 2 cans tuna in water, drained 1/4 pkt kalio sauce 100g japanese breadcrumbs 3 tbsp kalio sauce 3 tbsp seaweed flakes and extra for sprinkling Mayo to drizzle Method Mix...
KALIO EGG MUFFINS Medium 40 minutes 5 person Ingredients 110g baby spinach leaves ¼ pack Kalio sauce 2 eggs 50g mixed vegetables (frozen) 100g grated mozzarella cheese Method Mix all ingredients together, fill a 6-cup muffin mould and bake in a preheated...
KALIO MINCED CHICKEN BREAD PUFF Medium 40 minutes 5 person Ingredients 1 loaf white or wholemeal bread, crusts removed 300g minced chicken fillet 1/4 pack kalio sauce 1 medium potato cut into small cubes 100g grated cheddar Butter for spreading Method heat...