OTAK-OTAK

In Johor, otak-otak is just like a snack. When yout gey bored, you can buy at another restaurat. There is 2 types of otak-otak which is otak-otak in Johor and Kelantan.  Johor using another fish compared than in Kelantan. 

The ingredients:

● 3 pieces of mackerel or red fish - just picked up the ingredients and finely chopped

● 1 teaspoon of coriander powder

● 3 red chillies - seeded and finely grounded

● 5 dry chillies - soaked softer and finely ground

● 4 red onions - blended

● 2 cloves garlic - blended

● 3 hard boiled seeds - blended

● 1 cm of ginger - blended

● 1 lemonade - blended

● 1 cm saffron live - blended

● 175 ml of coconut milk

● salt to taste

● 20 pieces of coconut leaves

● The dish is enough

Here's how:

1. Combine all ingredients except fish fillings and coconut leaves.

2. Heat over a second kitchen until boiling and thickened in the broth

3. Wait until the broth is cool

4. When it's cold cool it with the fish

5. Pour the ingredients on coconut leaves.

6. Pin it with neat tidy on both ends and be ready to be stored in the refrigerator or ...

7. Bake both sides until cooked.

My first time I know about otak-otak in my chilhood and when I've stay in Muar. Otak-otakusually eaten with rice. Formerly before they were commercially, otak-otak was made using spices and fish, in a packet of coconut leaves, banana leaves, or nipah leaves and burned on fire.I hope you enjoy it

Written by, 

NURUL SYAFIQAH SYAHIRAH BINTI AZIZ