Friday, July 04, 2014

咸香乌达派 Otak-Otak Quiche

这张照片故意放大大的,好诱人~
还没有倒入蛋奶酱和乳酪丝,已经好诱人~
乌达 (Otak-Otak) 是麻坡的特产,我从小吃到大的食物,是我的comfort food之一。喜欢吃包裹在乌达叶的乌达,虽然吃起来没有盒装的湿润,但是吃起来有叶子烤过特有的焦香味,那香味真的在唇齿间徘徊,久久不能散去,光想的就流口水!

前一阵子回麻坡出席表哥的婚礼,当然不能放过大量购买乌达回来慢慢享用的机会!不过好吃的东西一下子吃多了也会“显”,突发奇想,换个方式吃吧?先想到了咸派,之前做过乌达面包加了芝士片一块儿烤,味道出奇的搭配!所以这一次老调重弹,来个西式的派,配上乌达,一定好吃!

烤好后已经迫不及待拍好照片快点吃了~
自己东配西搭的。味道真的不错耶!不相信?试了你就知道!

小小提醒,食材可以随意更换,材料里的通心粉是橱柜里仅剩的,为了清掉顺手就丢进去的。后来上周跟烘焙好友做了一次,把通心粉换成红甜椒,味道了不赖哦!

终于等到可以脱模,不过。。。过了点心时间。。。快吃晚餐了~ 呜呜呜

Think out of box? I think I am! Otak-otak with cheese, fusion? Game? Give it a try! This is very addictive, you can have it for breakfast, lunch, snacks or even dinner! 

Hippo ah pa and me had this for 3 straight day as breakfast. I really can't bring myself to munch on the last piece, it taste seriously good and I am running out of frozen otak-otak after this! Definitely gonna miss the taste very much! 

食谱参考:
派皮及蛋奶酱: 双菇洋葱咸派 自《孟老师的甜派与咸派》
馅料:河妈乱乱加
塔模:8" 深活底派盘



Some remarks to add: I use shimeji mushroom for this quiche. I forgot to amend my recipe card before attached them to the post. Lazy to amend again. Take note ya!