Otak-Otak
Servings 100 g
Calories 122kcal
Ingredients
Part A
- 20 g galangal
- 30 g turmeric
- 3 stalks lemongrass
- 10 units shallots
- 5 cloves garlic
- 10 units dried chilies
- 2 units red chilies
- 2 units candlenut
- 15 g shrimp paste (belacan) lightly toasted
Part B
- 18 g CAP BINTANG Corn Starch
- 15 g CAP BINTANG Jaggery Powder
- 500 g white fish
- 2 units fresh eggs size A
- 3 leaves daun kaduk finely shredded
- 3 leaves kaffir lime leaves finely shredded
- 200 g santan
- 5 g salt
Part C - Compilation
- 12 leaves daun kaduk
- 500 g banana leaves
- bamboo skewer
Instructions
- Firstly, process all the ingredients in Part A until a paste is formed.
- In a bowl, start marinating the white fish with all the ingredients in Part B for at least 2 hours.
- While waiting for the fish to be ready, prepare the banana leaves to the desired shape. Bring a pot of water to boil and lightly poach the banana leaves for 5 seconds or until it’s softened.
- Dry it with a piece of clean cloth followed by lining it with 2 pieces of daun kaduk. Spoon out around 100 g of fish and batter followed by folding it to desired shape. Steam for 15 minutes and it's now ready to be served.