Family & Life Magazine Issue 10 | Page 28

BITES sic a sPenang Otah Cl At Family & Life, we believe that cooking can, and should be, a family affair! This month, we present one of the classic family favourites, the Penang Otah, that is a real treat for the young and the old, especially during National Day. Unlike the Singapore otah, which tends to be on the dry side, the Classic Penang Otah, also known as steamed spiced egg custard with fish, has the consistency of crème brûlée and is great either as a spread on bread and crackers or enjoyed with a plate of rice. into the sophisticated Singaporean palate. He has kindly shared with us this signature recipe of his after a bit of cajoling. If you want to experience the other ingenious delights of Chef Heng, he helms the kitchen at INDOCAFE at 35 Scotts Road, one of three dining gems within the area. The culinary genius behind this month’s recipe, Chef Heng Eng Ho of INDOCAFE, is a Penang native who has brought his hometown sensibilities and infused them So, we hope that you’ll enjoy creating the Classic Penang Otah and do share your pictures of the finished creation with us at our Facebook page! SERVES: 4 people for appetisers INGREDIENTS or 2 people as mains Classic Penang Otah DEGREE OF DIFFICULTY: Easy enough for kitchen newbies! Curry Paste.......3 tablespoons PREPARATION TIME: 15 minutes Eggs............................ 4 COOKING TIME: 25 minutes 28 Family & Life • Jul 2014 Coconut Milk................... 300 ml Salt and pepper................ To taste Classic Penang Otah Onion paste............ 200 grams Tumeric paste.............. 30 grams Lemongrass paste...............80 grams Galangal Paste.............. 20 grams Chilli Paste.............. 30 grams PREPARATIONS 1. Sauté all the ingredients for the curry paste in a heated pan until the oil is expressed and you can smell the light aromatic scent of the curry. 2. Add eggs, coconut milk and the seasoning (salt, sugar and pepper) to taste in the pan, before mixing well together. 3. Place the mixture in a small bowl. around 20 to 25 minutes), remove the pot from the heat. 4. Steam the mixture for 25 minutes at 100 degrees Celsius. 5. Serve warm