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Ingredients
- 8 pieces
Chili blend:
30 g dried chili (soak in hot water for 30 mins)
4 chili padi
2 big red chili
30 g lemongrass (sliced)
4 pcs kafir lime leaves
250 g shallots
25 g galangal
10 candlenuts
20 g belachan
1 tbsp turmeric powder
Fish meat blend:
400 g batang/mackerel fish meat (If batang fish is not available, it would be advisable to use a firm oily fish.)
200 g prawn meat (prawn can be replaced with sotong, or you can add small prawns, sotong, fish eggs to the otak packets to upgrade them.)
200 g fish paste
1/3 cup oil
1 tbsp coriander powder
1 tbsp sugar
1 tsp salt
2 eggs
100 ml coconut milk
1 - 2 packets banana leaves
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Otak-Otak
Traditionally eaten with rice or bread, the Spicy Otak Otak -or spicy fish cakes -packs a tight punch! A dish favoured in Indonesia, Malaysia and Singapore, it is a delicious amalgamation of Southeast Asian spices, shrimp pasteand the Spanish mackerel wrapped in fragrant banana leaves. While best grilled over charcoal, the taste is still fairly authentic steamed or baked.
- Easy
- 20 min
- 15 min
- 10 min
- 4 steps
- 20 Ingredients
- Easy
- 4 steps
- 20 Ingredients
- 20 min
- 15 min
- 10 min
Instructions
-
Chili Paste
- Blend all ingredients in the chili blend to a smooth texture. Add some oil if mixture is too dry during blending.
- Pan fry chili with oil until it becomes a thick sambal sauce, add coriander powder, sugar and salt. Set aside to cool.
-
Turning Fish Blend into Otah paste
- Add 2 eggs, 100ml coconut milk to fish blend mix and blend until smooth.
- If you like some texture to it, leave a small portion and pulse blend slightly
- Mix the 2 together, then add the cooled chili paste and mix to a light even orange paste.
-
Wrap
- Clean banana leaves and wipe dry with a clean cloth.
- Brush the dull side of banana leaf with oil. Each otak should use about 2 tablespoons of Otak paste.
- Fasten the 2 ends with tooth picks, making sure they do not leak.
| You can also make otak omelettes by breaking the cooked otak into smaller pieces and add to 2 –3 beaten eggs and pan fry. Then you can enjoy the egg goodness with otak chunks.
-
Grill
Grill for 5-6 minutes on each side, the otak should feel firm like tau gua, then it’s ready.
| You can also steam the otakis a shallow dish and eat it as a dish with rice.
Plate and Serve!
You can eat this with bread, rice or on its own
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Ingredients
- 8 pieces
-
Chili blend:
30 g dried chili (soak in hot water for 30 mins)
-
4 chili padi
-
2 big red chili
-
30 g lemongrass (sliced)
-
4 pcs kafir lime leaves
-
250 g shallots
-
25 g galangal
-
10 candlenuts
-
20 g belachan
-
1 tbsp turmeric powder
-
Fish meat blend:
400 g batang/mackerel fish meat (If batang fish is not available, it would be advisable to use a firm oily fish.)
-
200 g prawn meat (prawn can be replaced with sotong, or you can add small prawns, sotong, fish eggs to the otak packets to upgrade them.)
-
200 g fish paste
-
1/3 cup oil
-
1 tbsp coriander powder
-
1 tbsp sugar
-
1 tsp salt
-
2 eggs
-
100 ml coconut milk
-
1 - 2 packets banana leaves
Nutrition
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