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