Thanks bro. The round tin? I took it to the potluck and friends
said it was good. Well, I don't know if it's manners.
If you asked my honest opinion? Not as good as the ones we eat in
S'pore. A tad too salty for me too. But got to discount that
statement because I am not salt inclined. I can eat very bland
food.
The texture is firm this time. Thanks to you, I omit the shrimps.
My previous attempts with the shrimps always makes it moist so,
very unlike otak although the taste is better than this lot. So,
this is a better consistency.
I also find that I needed more galangal. I think the next time I do
it can be better.
Hubby's opinion? He said not spicy enough. That, I agree too.
But really, thanks to you, skeujin. Your tips did help. I followed
Bear...to allow paste to room temperature. I pre-heated the oven.
Use upper rack to bake and then change to lower rack to grill.
