Otak-otak

 Otak-otak 

Original recipe taken from: https://www.nyonyacooking.com/recipes/otak-otak-grilled-fish-cake~x2UKegZg

SERVING SIZE: About 3 square glass containers 

INGREDIENTS 

Spices

20g dried chili (1 tablespoon conc. dried chili paste) * 

6 fresh chili (optional: I didn't put) *

30g fresh turmeric (I used 1 tablespoon turmeric powder) *

20 shallot *

6 cloves of garlic *

60g galangal (I used 2 inches of ginger) *

6 stalks of lemongrass *

20g ginger *

200g oil (I agak2, if follow this measurement, there will be excess oil later) 

300g fish fillet (Tenggiri) 

200g coconut milk (santan) 

200g water 

1/2 teaspoon white pepper powder

2 teaspoon salt

2 teaspoon sugar 

30g tapioca flour

1 egg 

STEPS: 

1. Blend the spices marked with * first.
2. Pour oil into wok and tumis the blended mixture until fragrant. Discard excess oil for other cooking purpose.
3. Let the spices paste cool down and then add in the remaining ingredients EXCEPT oil and blend for a short while. 
4. Lay glass container with banana leaf so that it is easy to remove the otak-otak after steaming.
5. Insert the otak-otak paste and flatten the surface. Lay a piece of aluminum foil or lid to prevent water from dripping into the otak-otak while steaming. 
6. Steam for 20-30 minutes until cooked.
7. Let cool. 
8. Can be frozen and thaw as usual prior reheating. 

NOTES: 

• It's important to blend the fish paste after mixing it with the spices paste. 
• Grill/bake otak-otak after steaming if desire. 
• This is NOT the kind of solid otak-otak we normally eat in Muar. It's more like Nyonya/Thailand style otak-otak. You may include prawns/squids in the otak-otak paste prior steaming to enhance it.