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.

Halal

No Alcohol

No Nuts

Gluten Free

Difficulty: Easy

Preparation: 20 min
Cook: 15 min
Clean up: min

Steps: 4 steps
20 Ingredients

Difficulty: Easy
Steps: 4 steps
20 Ingredients

Preparation: 20 min
Cook: 15 min
Clean up: min

Instructions

1. 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.

2. 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.

3. 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.

4. 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