Recipes - Malaysian & Singaporean

Otak-Otak
Otak-otak


This is a popular classic Nyonya snack that you can find almost everywhere in Malaysia. The fish paste is wrapped in banana leaf parcels and then either steamed or grilled on a barbecue. The latter version has a nice, smokey flavour. Otak-otak actually means ‘brains’ in Malay, because of the springy, almost squishy texture of the cooked fish cake. But don’t worry, it’s delicious!
Cooking Time: < 15mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Steam
Cuisine: Malaysian & Singaporean









Ingredients:

2 large banana leaves (cut into 12-15 pieces 20cm rectangles-shaped and soak in hot water to soften the leaf)

Fish paste ingredients

500g fish fillet (slices)
2 eggs
1 cup coconut milk
2 tsp rice flour
3 kaffir lime leaves (finely sliced)
1 tsp salt
1 tsp sugar

Spice paste

10 shallots (peeled)
3 cloves garlic (peeled)
5 fresh red chillies
4 dried red chililes (use less if prefer not too spicy)
2 stalks lemongrass (white parts only)
3cm galangal (peeled)
2cm turmeric (peeled)
20g dried shrimp paste




Steps:
  1. Blend the spice paste ingredients in a food processor until fine.
  2. Chop the fish fillet into small pieces; blend it with rice flour, kaffir lime leaves, salt and sugar until fine.
  3. Combine the blended fish paste and spice paste mix well, add in eggs and coconut milk and stir well.
  4. Spread a tablespoon of the combined paste in the middle of the banana leaves, fold the leaf over the paste, tuck both ends underneath the parcel and secure with toothpicks in both ends. Repeat until all paste is used.
  5. Heat up wok and boiling water. Steam for 10 mins over rapidly boiling water.
  6. Unwrap the leaves and serve this otak-otak immediately.

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Otak-Otak

Otak-Otak

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This is a popular classic Nyonya snack that you can find almost everywhere in Malaysia. The fish paste is wrapped in banana leaf parcels and then either steamed or grilled on a barbecue. The latter version has a nice, smokey flavour. Otak-otak actually means ‘brains’ in Malay, because of the springy, almost squishy texture of the cooked fish cake. But don’t worry, it’s delicious!

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Steam
Cuisine: Malaysian & Singaporean
Ingredients

2 large banana leaves (cut into 12-15 pieces 20cm rectangles-shaped and soak in hot water to soften the leaf)

Fish paste ingredients

500g fish fillet (slices)
2 eggs
1 cup coconut milk
2 tsp rice flour
3 kaffir lime leaves (finely sliced)
1 tsp salt
1 tsp sugar

Spice paste

10 shallots (peeled)
3 cloves garlic (peeled)
5 fresh red chillies
4 dried red chililes (use less if prefer not too spicy)
2 stalks lemongrass (white parts only)
3cm galangal (peeled)
2cm turmeric (peeled)
20g dried shrimp paste

Instructions
  1. Blend the spice paste ingredients in a food processor until fine.
  2. Chop the fish fillet into small pieces; blend it with rice flour, kaffir lime leaves, salt and sugar until fine.
  3. Combine the blended fish paste and spice paste mix well, add in eggs and coconut milk and stir well.
  4. Spread a tablespoon of the combined paste in the middle of the banana leaves, fold the leaf over the paste, tuck both ends underneath the parcel and secure with toothpicks in both ends. Repeat until all paste is used.
  5. Heat up wok and boiling water. Steam for 10 mins over rapidly boiling water.
  6. Unwrap the leaves and serve this otak-otak immediately.

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