Recipe otak otak mackerel Fish

otak otak is one food that I like besides Siomay, Meatball Beef, Pempek, and Chicken Noodle. Beef meatballs are also not eaten for a long time horror also with various issues such as the Rat Meatball, Meatball Pig, etc.. Though I dislike beef meatballs. So if there resepnye, so better make your own heart more peaceful.
Here is a recipe how to make fish-otak otak Tenggiri from Our Kitchen, Ingredients:

    * 250 grams of mackerel fish meat
    * 1 egg white
    * 2 tablespoons flour Kanji
    * Pepper and salt to taste
    * 6 red onions that have been crushed
    * 2 scallions chopped fine
    * Banana leaves for wrapping and biting
Directions:
Fish meat pounded until legit. Season pepper, salt, and egg white, smooth. Add flour and scallions. Coconut milk until the season is a pulp marrow. If less weak, add coconut milk to taste.
Take a banana leaf, cut square. Place 1 tablespoon batter, roll, and close both ends with a biting. If all is wrapped, grilled over charcoal fire while inverted until cooked. otak otak may also be steamed first, then baked until fragrant smell. Usually served with peanut sauce Vinegar sauce
Ingredients:

    * 3 eggs fried and crushed pecan
    * 6 cloves garlic
    * 2 red chilies
    * 2 chili pepper
    * Sugar, salt, and vinegar to taste
How to make:
All materials are crushed, season with vinegar and a little boiled water, smooth. This seasoning liquid, feels hot, strange, sweet, and sour.
Below is a prescription alternative to brain-brain Cuisine:
otak otak mackerel fish

Material:
* 250 g of mackerel meat / snapper, puree
* 100 g tapioca flour
* 100 cc coconut milk from half coconut btr
* 1 egg white
* 10 stalk leaves of chives, thinly sliced
* 1 / 2 teaspoon salt
* 1 / 2 teaspoon pepper
* 1 tsp sugar
* Banana leaves to wrap
Method:
Mix the fish meat, tapioca flour, salt,
sugar, pepper, sugar and coconut milk together and stir well.
Add egg white and the leaves of chives and stir well.
Take 1-2 tablespoons batter, roll with
banana leaf, pin ujung2nya,
roasted over the coals of fire / in the oven
to fire up until cooked.
Serve with peanut sauce.
Peanut sauce:
50 g roasted hazelnut puree,
25 grams of roasted peanuts, 2 pieces
red pepper, and cayenne pepper 5 pieces,
mixed with 100 cc of boiled water, salt,
sugar, and vinegar according to taste