Monday, December 27, 2010

Otak-Otak ( Grilled Fish Paste In Banana Leaf)


Hi, hi,hi, hello, hello, hello fantastic followers of "cook with nava-k".
I'm over the moon today. I'm so very-so-happy I made Otak-Otak, aka Brain-Brain. Hehehe! Don't you Malaysians fume okay. Why? I'm not wrong what? Brain-lah! That's the problem with direct translation. That also simply says that Malaysian food is one of a kind in the world. Malaysians, oh Malaysians, we've broken the world food record, so, we must feel as though we are standing atop the round globe. We should because otak-otak is so sensational. Finger food, a nibbler or whatever-lah, watch out, you won't stop eating, What can expect from spicy fish (Egg Fish Roll & Assam Laksa) paste, wrapped in banana leaf and grilled?


Now, don't you panic the panic button just because you don't have an oven. No need. What for, for this nava-k's otak-otak?. You just need either a non stick pan or non-stick atop the stove grill. Done. Stop panicking please. Panic will only ring your panicky closer to heaven, but this otak-otak I tell you, you will start loving nava-k and her recipes. Bye.   

Ingredients
100g of mackerel fish (remove bones and mashed)
Banana leaves (scale in hot water for about 3-4 mins to soften, then cut to squares)
5-6 lime/kaffir leaves (shredded)
1 tsp of tbsp rice or corn flour (either one is fine)
13-14 daun kaduk/wild betel leaves (optional)
Sugar to taste
Lime juice as needed
4 tbsp oil
Salt to taste

Spice paste (ground/blend)
6 red chillies
4 shallots
1/2 inch turmeric
1 inch galangal/lengkuas
1 lemon grass
1/2 roasted belacan/shrimp paste

Method:
Heat 4 tbsp of oil and when heated, fry spice paste till fragrant.
Add kaffir leaves, stir and remove from heat.
Let is cool down.
Mix only 1/2 of the fried paste with fish paste and salt.
Keep the other half for the dipping sauce to be made later.
Put one piece of daun kaduk atop banana leaf.  Add about 1 tbsp of fish paste over it.
Gently pack into leaf by folding/rolling into a flat piece.
Secure both edges with toothpick(s).
Do the same to the rest of the fish paste.
Place parcels on a heated flat non-stick pan. Brown both sides while gently pressing with a spatula.
Remove once cooked.
To the balance of the fried paste, add 1/2 tsp sugar, lime juice and salt. Mix and stir all together to be served with grilled otak-otak.
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4 comments:

  1. i never eat otak otak before. =D

    ReplyDelete
  2. Something new to me but love the contents used and the result is awesome :)

    ReplyDelete
  3. Wow this looks perfectly to yry out and it's completely different to anything I had try.

    ReplyDelete

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