Post & Recipe in English and Chinese (中英食谱)
“How about some homemade Otak-Otak for BBQ party? 烧烤会吃自制乌打好吗？”
Otak-Otak, an Indonesia/ Malaysia/ Singapore delicacy, made of ground fish meat, coconut milk and spices. There are many different versions of otak-otak in the market, but the most often seen is the reddish-brown type. Wrapping the paste in banana leaf is the most traditional way to make this Otak-otak as it renders a hint of aromatic sweetness to the toasted parcels.
Step 1,2,3… It’s really not difficult to make otak-otak, and eating it on its own as snack, using it as the filling in bun or bread, or having it as part of the nasi lemak meal, is just as ideal as it could be. And this time, the Otak-Otak were made for my BBQ event with a bunch of great friends. Glad they liked it!
鱼肉乌打，是一种源于鱼肉碎，椰奶和辣椒香料为主料的印尼，马拉西亚和新加坡美食。市场上有多种不同做法的乌打，这里最要常见的是红褐色的。包裹在香蕉叶的乌打，烤熟后更增添了淡淡地甜香味。
步骤1，2，3..… 乌打的做法真得不难，吃法也是多元化。净吃，夹面包或者当椰浆饭的配菜都十分完美。这趟我就为和一班可爱的好朋友们的烧烤会而制的。谢谢大家都喜爱喔！
Yields about 25 pcs
Ingredients
450g fish fillet
180ml coconut milk
1 thumb of fresh turmeric，peeled
2 stalks of lemon grass, cut small
3 leaves of kaffir lime leaf, finely chopped
2 teaspoons of corn starch
2 eggs, lightly beaten
1.5 teaspoons of salt
1 teaspoon of sugar
3 tablespoons of curry powder
4 tablespoons of homemade Sambal belacan chili
3 large sheets of banana leaves, cut into 4″ wide each for 25 – 30 pcs
Toothpicks
制约25支
材料
450克 鱼肉
180毫升 椰奶
1拇指般大小 鲜黄姜，去皮
2根 香茅，切小段
3片 青柠叶，切碎
2茶匙 玉米粉
2颗 鸡蛋，打散
1.5 茶匙 盐
1 茶匙 糖
3汤匙 咖喱粉
4汤匙 自制叁巴马来盏辣椒
3张 搭上，大片香蕉叶，剪成25小片，每片4寸宽
牙签
Method
(1) Blend turmeric and lemon grass finely. Add the rest of the ingredients and blend together. If prefer some chunky bites in the Otak, add fish meat at last, only after all other ingredients are ground into paste. Lightly blend the fish meat will do.
(2) Place a piece of cut banana leaf, darker green side down. Wipe to clean the surface and add 1 heaping tablespoonful of otak paste. Fold in two sides into flat long shape, and secure both ends with toothpicks. Follow demonstration in the instruction video below:
(3) Toast otak otak on stove (low heat) or charcoal grill until banana leaf is crisped with trace of burnt. Or, steam on high heat for 6-8 minutes. Serve.
做法
(1）把黄姜和香茅搅碎后，加入所有其他的材料，一起搅拌均匀。如果想吃到鱼肉，先把其他材料捣碎成泥状后，再放入鱼肉轻搅便可。
(2）平放1片香蕉叶，深绿面朝下。把叶子表面擦干净后，加入1大汤匙的乌打鱼浆。叶子两面往里面对折成扁条状，用牙签固定两端。可参考以下视频的折法。
(3）将乌达放置平底锅中煎烤或者炭烤至叶子呈烧焦痕迹。也可大火蒸约6-8分钟即可。
A serving of my Otak counts about 30kcal.
一份乌打约30卡路里。
Tips: Fish must be completely boneless. The most popular choice of fish is Mackerel or Batang, but frozen fish fillet works as well for me.
* For my homemade sambal belacan chili recipe, simply click here, or the above sambal photo, or recipe’s link (in red wordings).
温馨提示：鱼肉要确定无刺。马鲛鱼和巴当鱼是最常用的，但对我来说冰冻鱼柳一样好味。
* 我的自制叁巴辣椒，可点击上面的叁巴图，或红色字的链接或这里。