Good evening, brother..........
Hey, thanks for the blog eh? Your friend in Toronto too eh? But
he's downtown.
I've bought the ingredients for the otak and was looking through
recipes last night. Apparently, to firm the paste, I have to soak
the paste for half an hour. But you know what, skeujin? I have
about four different recipes, one of which has shrimps in it. I've
been using this recipe and this is the one that always turn out bad
and I don't know why I never learn and still uses it. Do you think
that I should omit the shrimps and just stick to the paste?
I'm going to start grinding the rempah tonight and was thinking of
marinading the paste as well, so the flavour can soak it and then
I'll bake it tomorrow. Oh, the other thing which I think I did
wrong was, all the previous attempts, I used a glass pan. This time
round, I intend to use those disposable aluminium baking pan. Do
you think that it would make a difference?
