Ingredients
100g of mackerel fish (remove bones and mash)
Banana leaves (scale in hot water for about 3-4 mins to soften, then cut to squares)
5-6 lime/kaffir leaves (shredded)
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.
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.
Place parcels on a heated flat non-stick pan. Brown both sides while gently pressing with a spatula.
Remove once cooked.
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.
i never eat otak otak before. =D
ReplyDeletei like otak2 and sata
ReplyDeleteSomething new to me but love the contents used and the result is awesome :)
ReplyDeleteWow this looks perfectly to yry out and it's completely different to anything I had try.
ReplyDeleteOMG! This looks super yummy
ReplyDeleteNow I am hungry
xx