Otak-otak is the one of the baba & nyonya recipes. it is a
wonderful blend of fish and thick coconut milk (santan ) , chilli
paste, galangal and herbs.
The Otak-otak is widely associated with nyonya
cuisine for their ingenious use of chinese and malay ingredients.
The Otak-otak can be cooked in slowly barbecued over glowing coals
or in a baking tray in the oven.
Normally, Otak-otak can be found easily at the food
stalls (esp in east coast). Sometimes, you may also find it at
certain local malay restaurants. It's usually wrapped in banana
leaf or enclosed in a coconut leaf.
Otak-otak is the kind of food that you either love or
hate. it is equally suitable as a snack between meals or form part
of a Nasi Lemak meal, eaten with variety of Seafood dishes or as a
savoury appetiser too.
How to make the Otak-otak.
600g tenggiri meat - finely chopped
200 g grated coconut
1 cup thick coconut milk
2 tbsp vegetable oil
Ingredients for paste:
10 g fresh tumeric (kunyit)
20g candlenuts (buah kemiri)
200g lemongrass (serai)
100g galangal (lengkuas)
100g red chilli
10 g lime (limau purut)leaves
1 tbsp sugar
1 tbsp salt
Ingredients for wrapper:
Banana leaf or coconut leaf - cut into squares
1. Ground ingrediants for paste
2. Blend Tenggiri meat with grounded paste, grated coconut, coconut
milk and oil
3. Coat banana leaf with oil. Place the tenggiri spice mixture onto
leaf and wrap
4. Cook Otak-otak in a steamer oven for about 20 minutes.