Friday, October 16, 2009

Todak Otak

I slept sniffing imaginary otak aroma last night. The 'make otak,make otak,make otak thoughts kept flashing in my head till the next morning and wasn't even spared when brushing my teeth..the thought of freshly made otak smell oozing from grilling oven is too overpowering. I know if I dun do it, I will die!

I have been wanting to make otak  for a long time as it has always been one of my to do dish in my collection of recipes. Rushing my routine chores with quick hands, I finally got settled down to make otak from the todak we caught previously.

Paste already look promising..

I cannot tell you how wonderful the fragrance was..the mixture of grilled banana leaf with the filling is simply heavenly.

Sing along pls...nice to look, good to eat...
I have to admit my otak taste really delicious and I passed some to mike. It tasted like those square fish cake in thai restaurant except mine a bit dry because of the fish quality I used. The most suitable fish to make otak would be spanish mackeral, hokkien we call batang or any fish which is oily enough. Came to know todak tends to be drier than other regular fish we eat. No wonder they are known for bad quality eating fish. However my 'sifu' who is non other than my mum told me the trick is to blend some cooking oil to the fish paste before mixing into the otak spice, good I willl do that for my next otak attempt : D


300g chopped fish meat
Banana leaf

Group A
4 pcs red chilli
3cm galangal or blue ginger, cut into bits
1 tsp tumeric powder
2 stalk lemon grass, slice thinly
6 shallots
2 clove garlic, smashed
6 lime leaves or limau purut, finely sliced

Group B
1/2 tbsp rice flour
1 tbsp corn flour
1 tsp salt
11/2 tsp sugar
1/2 cup or 100ml coconut milk
 2 eggs

1. Mix A in blender. Make sure the rough herbs like lemon grass and galangal are finely grinded.
2. In a separate bowl, mix group B well. Mix A in together and followed by fish meat. Let it stand for 15mins in refridgerator or somewhere cooling.
3. Clean banana leaf with damp cloth and cut it in desired shape. Oil the surface before laying the paste. Fasten with satay sticks.
4. Bake in preheated oven 160-180celcius for 20-25mins.

1 comment:

  1. Glad to see there are other fisho who have a better use of todaks.

    And glad that the recipe i uses didn't differ that much yours.