When I was making otak-otak #3 trial, I thought it was perfect already– until I made this version. I added an egg this time to make the otak-otak , and skipped tapioca starch and used less water. The result: the egg really makes otak-otak very tender. In terms of flavor, texture and color, this #4 trial is REALLY close to what I just had in my hometown in Malaysia over this past summer! And my two boys even can take the spice and start to love otak-otak. They were saying the other they want otak-otak for dinner!:-)
Muar “Otak-Otak” # 4 麻坡乌达 Recipe (serves 4-6 people)
1 container (12 oz) fish paste– see note below
1 1/2 tsp salt
1 tsp sugar
3 tbsp water
1 small can (164 ml) coconut milk– stir well
1 clove garlic– minced
1 shallot– minced
6 tbsp oil
3 tbsp sambal or chili paste
2 tbsp curry powder
1/4 tsp turmeric powder
- In a big sauce pan, fry garlic and shallot with 6 tbsp of oil until aromatic. Add in remaining spice paste ingredients. Stir to mix well. Set aside to cool completely.
- Add all other ingredients into the sauce pan. Stir to blend well. Pour the mixture into a greased shallow pan, smooth the top. Steam on high heat for 10 minutes. Serve with steam rice.
- Fish paste: different brand of fish paste does make otak-otak taste differently. I prefer 佳发brand (see picture below)– it is frozen and can be found in Asian grocery stores. I tried 味全brand frozen fish paste, but found it is not good for making otak-otak. (1/31/12 update: I have bought 佳发brand frozen fish paste a couple of times later but they were bad both times, which was disappointing. I now use 港榮 brand fresh lady fish paste (see bottom picture). This brand is available at 99 Ranch Market, under packaged fresh seafood section.