pptnya otak-otak

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Page 1: pptnya otak-otak
Page 2: 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

Page 3: pptnya otak-otak

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)

Page 4: pptnya otak-otak

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.

Page 5: pptnya otak-otak

In front of the store

Page 6: pptnya otak-otak
Page 7: pptnya otak-otak

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

Page 8: pptnya otak-otak

2 tsp. coriander seeds

6 shallots

3 cloves garlic

4 candlenuts

1 cm fresh gangale (lengkuas)

2 tsp. sugar

salt to taste

Page 9: pptnya otak-otak

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.

Page 10: pptnya otak-otak

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.

Page 11: pptnya otak-otak

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.

Page 12: pptnya otak-otak

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.

Page 13: pptnya otak-otak