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.
- 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 :
- Pulsed shallot and garlic until smooth.
- Pour into a bowl, mix spice with meat of fish.
- Mix tapioca, flour, chili powder, sugar, salt, ground pepper and shredded coconut.
- Add egg into fish mixture and stir well.
- Add flour mixture into fish and stir well.
- Pour milk and stir until well blended. If still thick add a bit fresh milk.
- Prepare aluminium foil and take a tablespoon the dough and roll up.
- 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 :
- Pulsed cayenne peppers, bird's eye chilies and garlic, until smooth.
- Pour into a sauce pan, add sugar, salt and vinegar. Stir well.
- Mix maizena with 100 ml air, stir well and no clot. Pour into pan and stir well.
- Boil with medium heat until boiled.
- Ready to used, dipped otak otak into vinegar chili sauce as peanut sauce.
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