Wednesday, August 13, 2008

Otah Otah


Otah Otah
Rempah ingredients:
600g small onions
2 whole garlic
10 candlenuts (buah keras) – sliced
6 stalk lemon grass – use only the white portion
1 small piece of turmeric root (yellow ginger) – sliced or use turmeric powder
1 inch lengkuas (blue ginger) – sliced
1 tbsp blachan – cut into small pieces
300g chilli paste
1 tsp salt
2 tbsp sugar
Some finely chopped laksa leaves
600g fish paste
2 eggs
300g coconut milk

1. Grind small onions, garlic, buah keras, lemon grass, turmeric root, lengkuas, blachan to a paste. Then add in chilli paste and mix well.
2. Heat ¾ rice bowl of oil to a wok. Fry the rempah until fragrant. Stir in the salt and sugar on low heat. Remove from heat and leave to cool.
3. Beat 2 eggs into the fish paste in a big bowl and stir until smooth. Add in laksa leaves, between 400g to 600g of fried rempah and coconut milk and stir until texture is smooth. Pour into a greased baking tray and bake in a moderately hot oven (abt 180C or 190C) for about 20-25 minutes. Otah is cooked when it shrinks from the side of the baking tray. Remove from heat and leave to cool.


Ohbin said...

Hi, this otak recipe taste like the Muar Otak Otak or the penang type? thanks

Hugbear said...

Hi Ohbin, I don't know how Muar and Penang Otak taste like. But the person who gave me this recipe told me it's her mother-in-law's nonya recipe.

Anonymous said...

Hi! Your otak looks so yummy and I would really like to try this weekend. May I know what sort of chilli paste should I use and where can I buy them? Many Thanks!


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