Yes! I am proud to say I have finally perfected this recipe, after the first trial and the second trial— it tastes almost the same like the ones I had growing up in Muar. This time around the otak-otak is much softer and moisted, and has a sheen layer of chili oil. I was out time and chose to steam cook, instead of wrapped with banana leafe and pan grilled.
Muar "Otak-Otak" Trial #3 麻坡乌达-- best version!
Muar “Otak-Otak” Trial #3 麻坡乌达 Recipe (makes 1 round deep dish plate of 11 inch diameter)
Ingredients:
1 container (12 oz) fish paste– see note below
1 cloves garlic– minced
1 shallot– minced
2-3 red hot Thai peppers (optional)– finely chopped
Seasoning:
2 tbsp sambal or chili paste
2 tbsp curry powder
2 tbsp tapioca starch
1 1/2 tsp salt
1 tsp sugar
1/4 tsp turmeric powder
1/2 tsp chili powder
1/4 tsp paprika powder (optional– for more brilliant color)
6 tbsp oil– see note below
4 tbsp water
150 ml (about 2/3 cup) thick coconut milk
Method:
- Saute garlic, shallots and red peppers with little oil until aromatic. Set aside to cool.
- Combine all seasoning (except water) in a big bowl. Mix in sauted garlic, shallots and red peppers. Add in fish paste and blend well.
- Add in water, follow by coconut milk, and mix well. Pour mixture onto a greased deep dish round plate, smooth the surface. Steam for 10 minutes until otak-otak is cooked.
Regina’s Note:
- 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.
This is the brand of frozen fish paste I used for making otak-otak.
港榮 brand fresh lady fish paste
Queen of the Chennaults 