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Ingredient
Homemade Otah/Singapore Style Otak Otak
Introduce
Chef :
purple_aciedHomemade Otah/Singapore Style Otak Otak
Otak-otak, also known as otah, is a dish of Malay and Peranakan origins. It is a blend of raw fish, chopped onions, coconut milk, herbs and spices bound together with egg. The puree is usually wrapped in a banana leaf and grilled over an open charcoal fire or in the oven (from google).
Ingredient
Food ration :
8 OtahCooking time :
1 hour
3 stalks
lemongrass (white part only)
60 gr
galangal/blue ginger
150 gr
shallots
5 cloves
garlic
150 gr
fresh coconut milk
200 gr
fish paste
1 tbsp
coriander powder
1 tbsp
curry powder
1 tsp
sugar
1-1.5 tsp
salt
3
eggs
4 tbsp
rice flour
1 tbsp
corn flour
3 tbsp
cooking oil
Cooking instructions
* Step 1
Soaked the dried chillies in hot water for 30 minutes, remove the seeds. Prepare all ingredients. Finely chop the spice ingredients and put it in your food processor to make a paste.
* Step 2
This is the fish paste I use. Ready to use from supermarket.
* Step 3
Remove the meat from the bones/skin. Original recipe calls for 300 gr fish meat. But in the end I use 500 gr nett. Roughly chop. Set aside.
* Step 4
Mix the spice paste from step one with 1 tbsp of coriander seeds powder and 1 tbsp of curry powder. Add salt and sugar
* Step 5
Add fish paste and 3 eggs. Stir well until combined. After that add in rice flour and corn flour. Mix well, add coconut milk and 3 tbsp of oil.
* Step 6
Add in the chopped fish meat and lastly, add the finely chopped kaffir lime leaves
* Step 7
Wrapping time: use the clean banana leaves (wash and soaked in hot water to soften the leaves). Add 3-4 tbsp of the mixture to banana leaves, secure both sides with toothpicks
* Step 8
You also can use an oven-safe pan layered with banana leaves at the bottom. Cover with another banana leaves on top.
* Step 9
Baked in preheated oven at 200 degree celcius for about 20 minutes (top and bottom heat)
* Step 10
Ready to serve. Yummy!
Note: if there is a photo you can click to enlarge it
Tag
Lemongrass White Part Only,
galangal/blue ginger
big red chillies, remove the seeds
dried chillies, pre-soaked in hot water for 30 minutes, remove the seeds
shallots
garlic
fresh coconut milk
batang/ikan tenggiri, only the meat (remove bones and skin)
fish paste
coriander powder
curry powder
Sugar
Salt
Eggs
rice flour
corn flour
cooking oil
kaffir lime leaves, remove the centre part and chopped finely
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