OTAk OTAK

Rempah:

25gm Dried Chillies - soak & de-seed

2 pcs Red Chillies - remove seeds 

180gm Shallots 

2 stalks Lemongrass  - (bottom white part)

4pcs Candlenuts 

1 small thumbsize Galangal 

2pcs Kaffir Lime Leaf 

1tbsp Oil

* blend the above in a food processor into a smooth paste.

Otah Paste:

300gm to 350gm White Cod (any other fish)

100gm Med Prawns 

70ml Coconut Cream

1pc Large Egg

1tbsp Raw Sugar 

1tsp Salt

2tbsp Rice Flour 

Banana Leaves 

Oil - brush on banana leaf

Method:

1. Heat up 2tbsp oil in a pan, fry the blended rempah mixture over low fire until aromatic and oil separate from the paste.

2. Chopped or cut the fish into big chuck as well as for prawns. 

3. In a big mixing bowl, add the fried rempah, fish pieces, chopped prawns, egg, coconut milk, sugar, salt, mix all together.

4. Blanch banana leaves for 2 mins. Cut into your desired length/size. Brush a thin layer of oil, scoop the mixture onto the banana leaf and fold the sides.

5. Bake in a preheated oven temp 180deg for 10 to 15mins.

*𝐈𝐌𝐏𝐎𝐑𝐓𝐀𝐍𝐓 **

𝐏𝐥𝐞𝐚𝐬𝐞 𝐚𝐥𝐥𝐨𝐰 𝐭𝐡𝐞 𝐛𝐚𝐤𝐞𝐝 𝐨𝐭𝐚𝐡 𝐭𝐨 𝐬𝐞𝐭  𝐟𝐨𝐫 𝐟𝐞𝐰 𝐡𝐨𝐮𝐫𝐬 𝐛𝐞𝐟𝐨𝐫𝐞 𝐬𝐞𝐫𝐯𝐢𝐧𝐠.