My Recipe :
- 400g of frozen suchi fillet
- 100g of shallots
- 4 cloves of garlic
- 10 pcs of dried chilli - deseeded & hydrated
- 2 pcs of red chilli - deseeded
- 20g of galangal (aka blue ginger)
- 2 stalks of lemongrass (use only the white part) 8 pcs of kaffir lime leaves
- 15g of dry roasted belachan
- 1 teaspoon of turmeric powder
- 1 tablespoon of curry powder
- 1 teaspoon of sugar
- 1.5 teaspoons of salt
- 2 egg white
- 1 teaspoon of cornflour
- 1 tablespoon of rice flour
- 200ml of coconut milk
How to do it :
Blend spices with blender until very fine
Combine blended spices, fish, eggs, cornflour, riceflour and coconut milk in a bowl
Mix adequately and then steam for 15 min in a normal steamer
I keep the rest that's uncooked for future use in the freezer
- Result -
1st time doing, not as fantastic as i thought it is.
Texture is floury and lack the bounce
Sample Youtube Recipe : https://youtu.be/KAPkdHtcgxI
300g of mackerel or any white fish w/ little bones
100g of shallots
4 cloves of garlic
10 pcs of dried chilli - deseeded & hydrated
2 pcs of red chilli - deseeded
20g of galangal (aka blue ginger)
2 stalks of lemongrass (use only the white part)
8 pcs of kaffir lime leaves
15g of dry roasted belachan
1 teaspoon of turmeric powder
1 tablespoon of curry powder
1 teaspoon of sugar
1.5 teaspoons of salt
2 egg white
1 teaspoon of cornflour
1 tablespoon of rice flour
250ml of coconut milk
Some banana leaves
A few toothpicks
- Alternative Recipe : -
Actual Recipe : https://www.sharefood.sg/cuisine/asian/peranakan/nonya-otak-otak-2/
Youtube : https://youtu.be/nYeETpoL98M
Ingredients
- 1 kg spanish mackerel also known as “Ba-Tang” (1kg鲭鱼，也在湿巴刹称为 “Ba-Tang” 鱼。)
- 6 pcs banana leaves （6片香蕉叶）
- 2 eggs （2个蛋）
- 1 thick coconut milk extracted from 1 coconut （1个椰子的浓浆。无加水。）
Seasoning (调味料)
- 2 tbsp sugar （2汤匙糖）
- 2 tbsp cornflour （2汤匙蜀粉）
- 1 tsp salt as desired (1汤匙盐随意）
Chilli paste（辣椒酱）
- 10 red chillies （10红辣椒）
- 10 dried red chillies （10干红辣椒）
- 10 slices galangal （10片高良姜）
- 2 stalks lemongrass cut into small pieces（2枝香茅，切成小块）
- 50 g Belachan （40克峇拉煎）
- 8 candlenut （8个蜡烛坚果）
- 2 big onion （2大洋葱）
- 10 shallot （10葱头）
- 2 inch turmeric （2寸黄姜）
Instructions
Step 1: Prepare the banana leaves & fish（准备香蕉叶和鱼）
- Turn on medium-low fire over the stove. Grab the 2 ends of a leave using 2 metal tongs. Run the leaves over fire to soften it. Cut into equal sizes 6” x 6” for wrapping. Wash and set aside. （在火炉上开中低火。使用2个金属钳抓住香蕉叶的两端。将叶子放离火20公分，让它软化。将叶子切成6“x 6”。清洗并放在一边。）
- Using a spoon, debone and scrape the fish meat from the skin. Set aside ¼ portion of the fish. （使用汤匙将鱼肉刮出。把1/4份的鱼放在一边。）
Step 2: Prepare the chilli paste & make the otak （准备辣椒酱，做乌达）
- Pour ¾ portion fish, ingredients for chilli paste and seasoning into the food processor. Chop it finely. While chopping, add in thick coconut milk gradually and blend it till it becomes a smooth paste. NOTE! Do not pour in all the coconut milk at one go to prevent the paste from becoming too runny.（将¾部份的鱼，辣椒酱的材料和调味料倒入搅拌器。将材料剁碎。当材料剁碎后，逐渐加入椰浆，搅拌直到滑顺。注意！不要一次过倒入所有的椰浆，以防止乌达变得太水。）
- Remove the blade from the food processor. Add in egg and remaining fish meat, mix well using a spoon. If the consistency is too thick, mix in 2 tbsp of coconut milk at a time（从搅拌器中取出刀片。加入鸡蛋和剩余的鱼肉，用勺子拌匀。如果乌达太浓，倒入少许的椰奶，混合。）
Step 3: Wrap & grill the otah（包和烧烤乌达）
- Scoop 100g of otah into each banana leaf. Secure it with the tooth pick.（将100克乌达舀到香蕉叶中。用牙齿固定两端。）
- Heat up a flat frying pan. Grill the otak for about 10 - 14 mins. Flip occasionally until the leaves have browned evenly. To check if it is cooked, press the tong on the otak meat. It is cooked when the otak is firm. (加热煎锅, 烤乌达约10 - 14分钟。偶尔翻转直到叶子均匀地变褐。要检查是否煮熟，用金属钳按乌达。如果乌达的肉已结实，这代表它已经熟了。)
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