KALIO OTAK 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.
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