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!