What is Otak Otak
Otak-Otak Recipe : How about some homemade Otak-Otak for BBQ party? 烧烤会吃自制乌打好吗
Otak-Otak, a delicacy found in Indonesia, Malaysia, and Singapore, is made from ground fish meat, coconut milk, and spices. While various versions exist, the most common is the reddish-brown type. The traditional method involves wrapping the paste in banana leaves, adding a hint of aromatic sweetness to the toasted parcels.
Otak Otak is a traditional Southeast Asian dish, prevalent in Singapore, Malaysia, and Indonesia. This culinary delight involves wrapping a blend of fish paste, coconut milk, spices, and herbs in a banana leaf or coconut leaf, followed by grilling or steaming.
In Singapore, Otak Otak is thought to have its origins in the Peranakan community. Descendants of Chinese immigrants who settled in the region during the 15th and 16th centuries, the Peranakans melded Chinese, Malay, and Indonesian cultures, creating a distinctive cuisine characterized by rich flavors and spices.
Over time, Otak Otak has gained popularity as a street food in Singapore, commonly available at hawker centers, food courts, and night markets (pasar malams) throughout the country. The dish has evolved, offering variations that may include different types of fish, prawns, or even squid.
Today, Otak Otak is cherished by both locals and tourists for its aromatic and savory taste. Typically served as a side dish or part of a larger meal, it has gained international recognition and can now be found in some Asian restaurants outside of Southeast Asia.
Overall, Otak Otak holds a significant place in Singapore’s culinary heritage, representing the cultural diversity and fusion of flavors that define the country’s food scene.
Is it easy to make Otak Otak at home
Steps 1, 2, 3… Making otak-otak is surprisingly simple, and enjoying it as a snack, using it as a bun or bread filling, or incorporating it into a nasi lemak meal is equally delightful. Recently, I prepared Otak-Otak for a BBQ event with some fantastic friends, and I’m thrilled they enjoyed 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！
Let MyWokLife teaches you how to make Otak Otak at home !
Ingredients for Otak-Otak Recipe
Yields about 25 pcs
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
Otak-Otak Recipe 材料
制约25支
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
Otak-Otak Recipe and Cooking 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.
Otak Otak 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。
Otak Otake Recipe 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。
You might like my Steamed Fish Fillet in Egg Paste recipe too.