Friday, 16 October 2015

Grilled Otak otak with Mackerel

Traditional snack from Indonesia : Otak otak. If only otak means brain, but otak otak means a traditional snack with main ingredient is mackerel. Covered with banana leaf and dipped with peanut sauce.
I have not banana leaf, so I changed with aluminium foil. I have not peanut so I changed with vinegar chili sauce. I have not coconut milk and I changed with fresh milk. Yummyyy.

Ingredients :
  • 200 gr spanish mackerel, mashed until smooth.
  • 100 gr tapioca starch.
  • 2 cloves garlic.
  • 2 shallots.
  • 1 tbsp sugar.
  • 1/2 tsp chili powder.
  • Coriander leaf.
  • A pinch of salt.
  • 2 tbsp all purpose flour.
  • 1 egg.
  • 1/4 tsp ground pepper.
  • 20 gr shredded coconut.
  • 150 ml cold fresh milk.
  • Aluminium foil.
Instruction :
  1. Pulsed shallot and garlic until smooth.
  2. Pour into a bowl, mix spice with meat of fish.
  3. Mix tapioca, flour, chili powder, sugar, salt, ground pepper and shredded coconut.
  4. Add egg into fish mixture and stir well.
  5. Add flour mixture into fish and stir well.
  6. Pour milk and stir until well blended. If still thick add a bit fresh milk.
  7. Prepare aluminium foil and take a tablespoon the dough and roll up.
  8. Heat grill pan and grill otak otak for 15 minutes and do not forget to flip up and down so will cook well.
Ingredient of Vinegar Chili Sauce :
  • 1 red cayenne peppers.
  • 5 red bird's eye chilies
  • 1 clove garlic.
  • 1 tbsp sugar.
  • A pinch of salt.
  • Vinegar as needed.
  • 1 tsp maizena.
  • Water as needed.
Instruction :
  1. Pulsed cayenne peppers, bird's eye chilies and garlic, until smooth.
  2. Pour into a sauce pan, add sugar, salt and vinegar. Stir well.
  3. Mix maizena with 100 ml air, stir well and no clot. Pour into pan and stir well.
  4. Boil with medium heat until boiled.
  5. Ready to used, dipped otak otak into vinegar chili sauce as peanut sauce.

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