More crunchy more tasty! This is a quote for Indonesian Otak-otak. Why I used a term "Indonesian Otak-otak"? Because all of us know that there is Singaporean Otah, similar but different. In Singapore, the otah is so tender, and it is not crunchy at all, though it still tasted good.
Indonesian Otak-otak made from fish, and you can take it as snack and main dish as well. I liked it so much since I was a little girl *I bet you like it too ;)*. I mixed and matched the recipe from several recipes that I got....So, hurry grab your fish and make it......
Otak-Otak Ikan Tenggiri
500 gr spanish mackerel fillet
50 gr tapioca starch
150 cc coconut milk from 1/2 fresh coconut (I used Kara: 100 cc water + 50 cc Kara)
1 tbsp all-purpose flour
5 cloves of garlic
12 stems of chives, finely sliced (I substituted to 3 stems of scallions/spring onion)
1 piece of white egg
1/2 tsp salt
1/2 tsp sugar
Banana leaves, cut into 20 cm x 10 cm
Mix fish, tapioca starch, salt, sugar, pepper and coconut milk, mixed well (see tips A below)
Add white egg and chives (scallions), mix until thoroughly mixed.
Spoon 2 tbsp of the mixed, wrap it with banana leaves, pinned the edge with toothpick.
Grill it on the grill or put it in the oven with 300 degrees F (150 degrees C) (see tips B below)
Peanut Chilli Sauce:
Crushed 50 gram panbroiled candlenut, 25 gram roasted peanut, 2 pieces of red chilli padi and 5 pieces of green chilli padi (see tips C below).
Pour in 100 cc warm water, 1/2 tsp salt, 1/2 tsp sugar and 1 tbsp lime juice, mixed well.
A. For the mix: please use food proccessor, meat grinder or blender to mix the main ingredients. If you use meat grinder, do it several times until thoroughly mixed.
B. It will wonderfully tangy if you grill it with charcoal.
C. To crushed the peanut sauce, you can use mortar and pestle or blender.
D. To get the crunchy otak-otak, do not use too much tapioca flour.