Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Nyonya Otak-Otak (Spicy Fish Cakes)

There’re few options at the ingredients, but I’ve used the first option for my cooking because it’s easier. You can use fish or prawns. I’ve used prawns and vegetarian fish. For prawns, remove intestines ok. Do not grinder prawns too fine or you don’t feel it when eating. Eat with bread is nice.

Gado-gado leaves (see pic below) is called daun kaduk or in my case, it’s monkey leaves as hokkiens called it. It’s hard to find in market. So, dat’s why people don’t used it for wrapping. It tastes better with it. Pluck clean ones ok.

There must be more tumeric than shallots as otherwise there is not enough yellowish as otak-otak should be. The reason to wrap is to avoid too much water sipping into the otak-otak when steaming.There’re many types of recipes but I’ve used my mums’. Some needs extra spices which’s cumbersome. Some used egg yolk but i avoid as it’s quite high cholesterol oledi without it.

Servings : 4-6

Ingredients A
650 gm (1 1/2 lb) whole Spanish mackerel (fish)
1/2 powder packet of pandan coconut, mix with water till thick paste OR 2 coconuts, grated n first press OR 1.5 cups pure coconut cream from packets or cans
2 eggs – remove yolks. lightly beaten egg white
8 kaffir lime leaves, sliced fine
2 tbs vegetable oil
salt and sugar to taste

Ingredients B
2 to 3cm fresh turmeric root, cut to small pieces OR 3/4 tsp powdered turmeric
20 1/2 pkt chili boh paste OR dried chillies
40 gm galangal, cut to small pieces OR 3 tsp powdered galangal
4 candlenuts
1 stalk lemon grass, chopped finely
10 shallots, chopped finely
1 tbs toasted coriander seed powder

To Wrap
Gado-gado leaves, soak for awhile, wash n clean both sides.
Banana leaves, cut to big rectangular shape. Wash and clean both sides.

1. Clean fish, using a spoon to scoop out the flesh – flaking
2. Put B to grinder until turns finely paste. Use your finger to feel if it’s fine.
3. Add the flaked fish, coconut milk, egg and kaffir lime leave. Well mixed. Add sugar and salt to taste. Add a bit of oil if you’d like but I didn’t add.
4. Place 1 gado-gado leaf on top of banana leaf and topped with the fish paste. Cover with another 1 gado-gado leaf. Wrap the banana leave. Use toothpick to fasten.
5. When water is steaming, put in and steam for 15mins if wrapping is small. Seafood should not be over steamed or cooked. If you saw there’s whitetish means it’s cooked. Serve hot!

June 23, 2006 - Posted by | Chinese

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