Otah

Name: Otah
Yield: 0
Ingredients: 500 g Mackerel Fish (Batang or Tenggiri fish); 1 Tbsp Oil; 20 dried chilies (soaked for at least 30 minutes); 10 Candlenuts; 20 g Belachan (or prawn paste); 6 Lemon grass (white part only, cut into 0.3cm thick); 8 cloves Garlic; 1 Big Onion or 12 shallots; 6 Kaffir leaves (remove stem); 1 Tbsp Bullion powder; 1 tsp Ground Coriander seeds; 2 Tbsp Coconut milk; Salt and pepper to taste

10 August 2015

Yes, we all grow up with these. For beginners, we train our palette eating the white, non-spicy versions and then progress to the potent, spicy ones.
Here’s my version, and they are really easy to make. Just need a really good grinder, and I do not have one, so perhaps the good old way of pounding with a pestle works better.

食谱

Otah

准备: 0 分钟
烹饪: 0 分钟
总计: 0 分钟
份量: 0

材料

500 gMackerel Fish, Batang or Tenggiri fish
1 TbspOil

Otah Spice

20dried chilies, soaked for at least 30 minutes
10Candlenuts
20 gBelachan, or prawn paste
6Lemon grass, white part only, cut into 0.3cm thick
8 clovesGarlic
1Big Onion or 12 shallots
6Kaffir leaves, remove stem
1 TbspBullion powder
1 tspGround Coriander seeds
2 TbspCoconut milk
Salt and pepper to taste

做法

Spice paste
01
Grind otah spice into a fine paste, as fine as you can get.
02
Heat up a pan with the tablespoon of oil to medium to high heat.
03
Fry the paste until oil exudes, that's about 15 minutes.
04
Scoop into a blender and let it cool.
Make Otah paste
05
Grind the fish with the otah paste to a paste.
Assemble
06
Cut banana leaves to an appropriate size.
07
Brush the rougher side with oil.
08
Place 1 to 2 Tbsp of otah paste on the banana leaves, ensuring the center is higher than the rest of the otah.
09
Wrap up and secure with toothpicks.
10
BBQ for 5 minutes, or until the leaves burn on some spots.
11
Serve hot.

Fish Fish and Seafood Hawker / Street Food Snacks