Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, homemade otah/singapore style otak otak. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Homemade Otah/Singapore Style Otak Otak is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Homemade Otah/Singapore Style Otak Otak is something which I have loved my entire life. They’re nice and they look wonderful.
Recipe of Homemade Otah/Singapore Style Otak Otak
To begin with this particular recipe, we have to first prepare a few ingredients. You can have homemade otah/singapore style otak otak using 21 ingredients and 10 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Homemade Otah/Singapore Style Otak Otak:
Make ready Spice Paste
Make ready 3 stalks lemongrass (white part only)
Get 60 gr galangal/blue ginger
Prepare 2 pcs big red chillies, remove the seeds
Make ready 10 pcs dried chillies, pre-soaked in hot water for 30 minutes, remove the seeds
Get 150 gr shallots
Take 5 cloves garlic
Get Other ingredients
Take 150 gr fresh coconut milk
Make ready 500 gr batang/ikan tenggiri, only the meat (remove bones and skin)
Take 200 gr fish paste
Make ready 1 tbsp coriander powder
Get 1 tbsp curry powder
Make ready 1 tsp sugar
Prepare 1-1.5 tsp salt
Take 3 eggs
Make ready 4 tbsp rice flour
Make ready 1 tbsp corn flour
Take 3 tbsp cooking oil
Prepare 4 kaffir lime leaves, remove the centre part and chopped finely
Get Banana leaves for wrapping
Instructions
Instructions to make Homemade Otah/Singapore Style Otak Otak:
Soaked the dried chillies in hot water for 30 minutes, remove the seeds. Prepare all ingredients. Finely chop the spice ingredients and put it in your food processor to make a paste.
This is the fish paste I use. Ready to use from supermarket.
Remove the meat from the bones/skin. Original recipe calls for 300 gr fish meat. But in the end I use 500 gr nett. Roughly chop. Set aside.
Mix the spice paste from step one with 1 tbsp of coriander seeds powder and 1 tbsp of curry powder. Add salt and sugar
Add fish paste and 3 eggs. Stir well until combined. After that add in rice flour and corn flour. Mix well, add coconut milk and 3 tbsp of oil.
Add in the chopped fish meat and lastly, add the finely chopped kaffir lime leaves
Wrapping time: use the clean banana leaves (wash and soaked in hot water to soften the leaves). Add 3-4 tbsp of the mixture to banana leaves, secure both sides with toothpicks
You also can use an oven-safe pan layered with banana leaves at the bottom. Cover with another banana leaves on top.
Baked in preheated oven at 200 degree celcius for about 20 minutes (top and bottom heat)
Ready to serve. Yummy!
As simple as that How to Prepare Homemade Otah/Singapore Style Otak Otak
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