Tested Recipe with Slight Adjustment Adapted from Ricky Ng’s Nyonya Desserts & Snacks
400g tenggiri fish fillet (sliced into ½-inch pieces)
20 pcs wild betel leaf /daun kaduk (shredded)
Some banana leaf 8” x 5”
Ingredients B: (Blended)
120g shallot (peeled)
8 cloves garlic (peeled)
2 stalks lemongrass (white part only)
1 tbsp toasted belacan
25g young ginger
1 tsp coriander powder
1 tsp cumin powder
8 red chilli
6 egg (beaten)
1 ½ tbsp corn flour
120ml thick coconut milk
½ tbsp sugar
1 tsp salt
1 tbsp finely shredded kaffir lime leaf
- In a mixing bowl, combine ingredients B with ingredients C. Add in tenggiri fillet and shredded wild betel leaf. Mix well.
- Place 1 piece of banana leaf on a flat surface. Scoop in 2 tbsp of mixture onto it.
- Fold the long side of the banana leaf toward the centre, and fold the other side over on top of it. Secure both ends with bamboo tooth picks and steam over high heat for 10 minutes.