Monday, December 27, 2010

Otak-Otak ( Grilled Fish Paste In Banana Leaf)

Hi, hi,hi, hello, hello, hello fantastic followers of 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? Otak-otak, literally means brain. That's the problem with direct translation (Mee Rebus, Chicken Devil Curry, Ayam Masak Merah & Kangkung Belacan), but lemme tell you that our Malaysian food is one of a kind. Reckoned as the best in the world. We Malaysians I think have broken the world record as the people who live to eat, and we eat all the time because food is our tummy happiness and satisfaction (Nyonya Fish Sambal & Sambal Udang Kering Petai). Otak-otak is basically a Malay food lingo (Kampung Fried Rice, Kangkung Belacan, Sambal Udang & Belacan Fried Rice), generally regarded as a snack, not that I know its a side dish for our rice meal. Fish paste is the grabbing headline as the main ingredient (Egg Fish Roll & Assam Laksa), wrapped in banana leaf, followed by grilling. Please do not press your panic button if you don't wanna do open grilling as at the stalls, nor do you need an oven. What for, for this nava-k's otak-otak?. You just need either a non stick pan or non-stick atop the stove grill. Bye for now, see you soon in the next pitching of mine. 

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

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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  1. i never eat otak otak before. =D

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

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

  4. OMG! This looks super yummy
    Now I am hungry


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