Recipes

Peng’s Kitchen: Baked Nonya Otak Otak

The last attempt of making this Otak Otak was six years ago! I decided to make this again (to tweak the recipe slightly and upgrade the pictures ?) to share with some of my friends for our small gathering. I’m really blessed with friends whom don’t complain with my cooking hahaha….

Its a really easy peasy recipe to follow….just blend everything in a food processor! Except the fish chunks of course. ^0^ If you find that the fish chunks used is too much, you can replace with fresh prawns or squids! A really versatile recipe which you can adjust to your liking. 

Before & After Baking

Ingredients 

  • 500gm Spanish mackerel, deboned and scrap out flesh, cut into chunks
  • 500gm fish paste 
  • 2 tbsp ginger juice
  • 1/2 tsp salt
  • 6 kaffir leaves, finely chopped
  • 4 eggs
  • 100ml Ayam brand pure coconut cream
  • 100gm coconut cream powder 
  • 1 packet banana leaves (* I managed to cut 18 pcs from a pack of banana leaves, balanced paste I  wrap into individual small disposable container and freeze it)

Rempah Mixture

  • 4 candlenuts
  • 3 tbsp chilli powder (can increase to 4-5 tbsp if you prefer spicier)
  • 1 stalk lemongrass, sliced finely
  • 1 thumb size galangal, sliced thinly
  • 4 cloves garlic
  • 6 shallots
  • 1 tsp turmeric powder
  • 15gm belachan , toasted
  • 2 tbsp rice flour
  • 1 tsp pepper
  • 1.5 tbsp sugar
  • 3 tbsp rice bran oil

Method

  1. Marinate the fish chunks with ginger juice and salt for at least 30 mins. 
  2. In a food processor, blend candlenuts, lemongrass, garlic, shallots, galangal, belacan together with 100ml of thick coconut milk.
  3. Add chilli powder, turmeric powder, rice flour, pepper, sugar, oil and the coconut cream powder and blend till mixture is really smooth. 
  4. Lightly beat the egg and pour into the mixture and blend till just combined.
  5. Transfer the egg mixture into a deep dish. Add fish paste and chopped kaffir leaves and mix well. Finally add the fish chunks and combine well. Cling wrap the dish and chill in fridge overnight. 
  6. Trim banana leaves into 20cm x 25cm sizes. Blanch in hot water till soften. Wipe dry before use. Spread about 2 tbsp of otak otak paste in the centre of the banana leaf. Fold in the edge to cover the paste. Use bamboo toothpicks to secure both ends. Repeat until all otak oak paste is used up. 
  7. Bake the otak oak in preheated oven at 200 deg cel for 15 mins until the leaves are browned and otak otak cooked through. 
  8. Alternatively for freezing of paste : Scoop appropriate amount of otak otak paste onto a  disposable container lined with food grade plastic wrap, wrap up properly and place in freezer till used. Do not thaw the otak otak. Steam or bake directly from freezer. 
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