Recipe of Ultimate Homemade Otah/Singapore Style Otak Otak

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, homemade otah/singapore style otak otak. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Homemade Otah/Singapore Style Otak Otak is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Homemade Otah/Singapore Style Otak Otak is something which I have loved my entire life.

Otak-otak (otah-otah) is a South East Asian delight, popular in Singapore, Malaysia & Indonesia, and consist of fish paste with spices wrapped & grilled in fragrant banana leaves. See Also: Assam Fish Curry My family loves my home-made otak-otak because of the fresh fish used in the fish paste mixture. Malay Fish Mousse - or Otak-Otak - fresh fish fillets which are blended with light spices, coconut milk, kaffir lime leaves and other aromatic herbs, into a sort of fish mousse. The otah is then wrapped in banana leaves and steamed or grilled.

To get started with this recipe, we must prepare a few components. You can cook homemade otah/singapore style otak otak using 21 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Homemade Otah/Singapore Style Otak Otak:

1. Prepare Spice Paste
2. Prepare 3 stalks lemongrass (white part only)
3. Prepare 60 gr galangal/blue ginger
4. Take 2 pcs big red chillies, remove the seeds
5. Take 10 pcs dried chillies, pre-soaked in hot water for 30 minutes, remove the seeds
6. Get 150 gr shallots
7. Get 5 cloves garlic
8. Make ready Other ingredients
9. Prepare 150 gr fresh coconut milk
10. Get 500 gr batang/ikan tenggiri, only the meat (remove bones and skin)
11. Prepare 200 gr fish paste
12. Prepare 1 tbsp coriander powder
13. Take 1 tbsp curry powder
14. Get 1 tsp sugar
15. Get 1-1.5 tsp salt
16. Get 3 eggs
17. Take 4 tbsp rice flour
18. Get 1 tbsp corn flour
19. Take 3 tbsp cooking oil
20. Take 4 kaffir lime leaves, remove the centre part and chopped finely
21. Make ready Banana leaves for wrapping

Otak-otak (otah-otah) is a South East Asian delight, popular in Singapore, Malaysia & Indonesia, and consist of fish paste with spices wrapped & grilled in fragrant banana leaves. See Also: Assam Fish Curry My family loves my home-made otak-otak because of the fresh fish used in the fish paste mixture. Pin It Otak Otak (or otah) is a blend of fish paste and spice paste, traditionally wrapped in banana leaves, and grilled over a charcoal fire until a smoky aroma emanates. While there are different renditions of otak otak, it is considered to be of Malay and Peranakan origins.

Steps to make Homemade Otah/Singapore Style Otak Otak:

1. Soaked the dried chillies in hot water for 30 minutes, remove the seeds. Prepare all ingredients. Finely chop the spice ingredients and put it in your food processor to make a paste.
2. This is the fish paste I use. Ready to use from supermarket.
3. Remove the meat from the bones/skin. Original recipe calls for 300 gr fish meat. But in the end I use 500 gr nett. Roughly chop. Set aside.
4. Mix the spice paste from step one with 1 tbsp of coriander seeds powder and 1 tbsp of curry powder. Add salt and sugar
5. Add fish paste and 3 eggs. Stir well until combined. After that add in rice flour and corn flour. Mix well, add coconut milk and 3 tbsp of oil.
6. Add in the chopped fish meat and lastly, add the finely chopped kaffir lime leaves
7. Wrapping time: use the clean banana leaves (wash and soaked in hot water to soften the leaves). Add 3-4 tbsp of the mixture to banana leaves, secure both sides with toothpicks
8. You also can use an oven-safe pan layered with banana leaves at the bottom. Cover with another banana leaves on top.
9. Baked in preheated oven at 200 degree celcius for about 20 minutes (top and bottom heat)
10. Ready to serve. Yummy!

Pin It Otak Otak (or otah) is a blend of fish paste and spice paste, traditionally wrapped in banana leaves, and grilled over a charcoal fire until a smoky aroma emanates. While there are different renditions of otak otak, it is considered to be of Malay and Peranakan origins. Seah Soh, owner of Otah Boy, shares his otah recipe. Cool and chill until you're ready to serve. Order candlenuts from ImportFood.com, or look for them in Southeast Asian markets.

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