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Sunday, October 4, 2009

Baked Otak-Otak

Someone named Angie asked me via email, recipe for Baked Otak-Otak recently. So, here it is but I have modernised the look & method of cooking. Instead of wrapped in banana leaf in traditional way (see the 3rd photo below), I made banana casings and topped it with coconut cream for richer taste. I like the creamy & delicious aroma from the oven. Happy trying to Angie & hope you like it too. Look forward to hear your feedback.

Below: unbaked Otak-Otak:
Otak-Otak in traditional way of wrapping, ready to be grilled on hot charcoal or hot pan:
If you like, you can also steam the Otak-Otak instead of baking or grilling.

(Makes 15 pieces)
400-500g Red Snapper Flesh
2 Red Chilies*
3 Green Chilies*
3 Lemongrass*
5 Shallots*
4 cloves Garlic*
(* blended)
1/2 cup thick Coconut Milk
(Use freshly squeezed for creamer taste)
1 Egg
1 tbsp Flour + 1 tbsp Tapioca Flour
1 tsp Turmeric powder
Turmeric Leaf
- finely sliced
Coconut sauce : 1/2 cup thick Coconut Milk + 1 tsp Tapioca Flour + Salt
Shredded cabbage for filling
- optional

1. Mix all until well blended & marinate 30 minutes.

2. Heat up the coconut sauce ingredients until thicken (no need to boil).

3. Prepare casing using 4" square banana leaf (see photos below).
Place some shredded cabbage in the casing & scoop some Otak-Otak mixture onto it.
Top with coconut sauce.

4. Bake at 200C for 20-30 minutes.
Brown the top under grill.



  1. Hello Roz

    I like your idea of using casing ... especially top with coconut cream.



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