现在吹韩风实在太强了，到处都看到韩国餐厅呢！那么小编也要来吹下韩风，就来挑战这道泡菜乌达乌达食谱吧！结合了韩式与娘惹风味，看到就像吃了！
Even Otak-otak can have kimchi taste too? Wow! This is totally mind-blown. Easy and delicious, recipe here!
Ingredients | 材料:200g fish paste |鱼浆200克 , 60g Thai red curry paste 60g |泰国红咖哩酱60克 , 50g chopped kimchi |剁碎泡菜50克, 1 egg |鸡蛋1粒 , 1/2 cups coconut milk |椰浆 1/2杯, 2 tbsp fish sauce |鱼露2汤匙, 1 tsp sugar, dash of salt |白糖1茶匙、盐少许

Sub- ingredients |配料 : basil leaves 1/4 cup |九层塔叶1/4杯 , 6 Kaffir lime leaves (julienned) |疯柑叶6片（切丝）

Base |底料: 80g cabbage (blanch in salted water until soften) |包菜80克 （川烫至软身）, some small container made by banana leaf |自制香蕉叶容器数个

Dressing|淋酱: Coconut milk 1/2 cup |椰浆 1/2杯, rice flour 1 tsp |粘米粉1茶匙

Garnishing |装饰: Some julienned chilies and Kaffir lime leaves |少许红辣椒丝和疯柑叶丝
Method | 做法:
1. Put all ingredients into the mixing bowl of the food processor and blend until smoothly.(pic 1)
把所有材料放入搅拌器里，研磨至细滑。（图1）

2. Pour out fish mousse and add in some basil and Kaffir lime leaves; mix well.(pic 2)
把鱼浆混合料倒出，拌入少许九层塔叶和疯柑叶丝。（图2）

3. Divide blanched cabbage among banana leaves casings and then put some basil on top. (pic 3-5)
把烫熟包菜分别铺在香蕉叶容器里，然后再放入九层塔叶。（图3-5）

. Fill fish mousse into the containers over the vegetables until 80% full; and then steam over high heat for 12 minutes. (pic 6-7)
把鱼浆混合料倒在菜叶上面至八分满，然后放入蒸炉大火蒸12分钟。（图6-7）

5. While you’re waiting for the fish mousse to be cooked, put the coconut milk and rice flour together in a small pot and cook over medium-low heat until the content bubbles and thicken, then turn off heat.
与此同时，在小锅里把淋酱的椰浆和粘米粉混合，以中小火煮至起泡变稠即可。

6. Pour a tablespoon of coconut cream mixture on top of fish mousse. Sprinkle the julienned chilies and Kaffir lime leaves over the coconut cream, continue steam for another 3 minutes.
把淋酱淋在快熟透的乌达乌达上面，再撒上少许红辣椒丝和疯柑叶丝，然后继续蒸多3分钟即可。

原食谱来自：美味风采 Oriental Cuisine