Sunday, May 7, 2017

Penang Otak Otak

  Hubby has been asking for Otak Otak. I told him I will make for him when I am back in Ipoh . I made for him many years ago but I have forgotten the ingredients required to make otak otak , so I googled for Alan's recipe. I know he had posted one some years back.  Found the recipe on his blog, bookmarked it and as soon I was well rested, I deliver what I promised him . You can hop over to Alan's post for a more informative write out about this Penang Otak Otak.

I had a great time making the otak otak the hubby desired :)  Even though it involved a bit of hardwork , it was worth it when the hubby keep saying " this is so good , keep the recipe and make sure you  stick back to this recipe when you next make this dish again "   Wow...that is the most authoritative instruction given out for the day :) I do not have banana leaves so I steamed the otak otak in ramekins.

I thank God for some of the herbs needed for making otak otak are growing well in my lil space.  I have turmeric, galangal, kaffir lime leaves, daun kadok in my lil space.  Love this  lil space of mine . When I am away, I have to keep texting hubby to water the plants for me :p  I dont send him love notes but text him to remember to love my plants LOL!  Or he can forget his Otak Otak!


rempah for the otak otak has to be pounded or blended to a fine paste

I used Snapper or Ikan Merah and sliced them thinly

 the fish slices are marinated are with the custard paste and rempah 
best to marinate overnight for a more intense flavor
since I used ramekins , I lined the base of the ramekins with daun kadok,
then fill the ramekins with the marinated otak fillings
these are ready for the steamer
 these are just out of the steamer and ready to be served
( Happy Father's Day )
early celebration hahaha ...any excuse to have a good meal :)

subtly reminding him Mother's Day is just a week away :p
the otak filling has a smooth texture
and every mouthful is bursting with flavors!

Penang Otak Otak - adapted from Alan

If using banana leaves - refer to Alan's post on how to wrap the otak otak filling with banana leaves

 20-30 pieces of daun kadok - to lined the ramekins

For the custard paste
500g of fresh fish meat, Snapper or other white fish varieties, cut into small chunks
250 ml thick coconut milk
2 eggs, lightly beaten
2 heaped tbsp of rice flour
6-8 kaffir lime leaves ( daun purut limau ), finely julienned 

1 tbsp sugar
1 tsp salt

For the rempah
15 shallots, peeled and sliced
5 cloves garlic, peeled and sliced
5-6 fresh red chilies, deseeded and sliced (for more heat, leave the seeds on)
10-12 dried red chilies, soaked in hot water until soften and drained
thumb-length knob galangal , peeled and sliced finely
thumb-length knob of kunyit (tumeric), peeled and sliced finely
3 batons serai (lemongrass), lower white portion only, sliced finely
2 tsp of toasted belacan, crushed coarsely into powder


To prepare rempah, pound or blend all the ingredients into a fine paste.
To prepare otak filling, place all custard paste ingredients and rempah in a large bowl and mix well.
Cover the mixing bowl with clingfilm and leave to marinate in the fridge for at least 4 hours, preferably overnight.


Lined the base of ramekins with  daun kadok- 4 pieces each ramekin
Fill the ramekins with the otak otak fillings .Cover top of ramekins with aluminium foil to prevent condensate from going into the otak otak while steaming. 
Steam the otak otak over rapidly boiling water and high heat for 10 -15 mins
Serve immediately with rice .


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