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Friday, August 30, 2013

Otak-otak in ramekins, and Happy Merdeka !!

The first time I did Otak-otak ( is a cake made of fish meat and spices) was without the betel leaf (daun kaduk) . But now I have plenty of betel leaf at the backyard, remind me I have to use it to make Otak-otak again. This time, I made it into individual serving using ramekin, kind of fun enjoy Otak-otak using ramekin.

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You have to enjoy this type of Otak-otak while it is hot. When it turned cold, it is quite fishy!
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I got this idea when I browsing some recipe in the internet last time.
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Otak-otak in Ramekin
(recipe source: modified from old recipe, by Sonia aka Nasi Lemak Lover)

9pcs of white fish fillets
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A) Blend into paste:-
 5 pieces red chillies, seeds removed and sliced (don't remove seeds if prefer more spicy)
 2 stalk lemongrass, finely sliced
 1” of galangal (blue ginger), chopped
 5 pcs candlenuts
 1 small pc shrimp paste (belacan)
 4 cloves garlic sliced
 5 shallots, finely sliced
 1 “ fresh turmeric (kunyit)

B) Ingredients
 100ml coconut milk
 2 eggs (medium)
 2 pcs kaffir lime leaves, removed the spines and finely sliced
 ½ tsp ground white pepper
 3/4 tsp salt
 2 tsp sugar
 1/2tsp fish sauce

 9 ramekins
9pcs betel leaves (daun kaduk), clean and pat dry
Red chili slices, for garnishing
Coriander leaves, for garnishing
Coconut paste, add little coconut milk and plain flour to form a paste, for garnishing
1. Blend ingredients (A) . Then mix with ingredients (B) till a thick paste.

To assemble Otak-otak in ramekins
1. In each ramekin, place 1pc of betel leave.
2. Place 1pc of fish fillets and spoon the paste enough to cover the piece of fish
3.Garnish with a small spoon of coconut paste, red chili and coriander leaf.
4. Steam for appx 10-15mins or until cooked, serve hot.

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

Happy Merdeka to all Malaysian and Happy Holidays !!


Victoria Bakes said...

u r so innovative Sonia! master indeed!

Mel said...

Looks great in individual ramekins; beautiful presentation. But unfortunately I am not a big fan of otak otak.

0620 said...

Oohh seeing this......
baru recall my father asked me to buy some for him, hehe!!
When i read the long list of ingredients, i will FAINT lol

Amelia said...

Hi Sonia, very tempting otak otak. Thanks for sharing the ramekins version.

Have a nice weekend.

ivy sew http://simplybeautifulhealthyliving.blogspot.com said...

Sonia, so creative and beautifully done. Yummy :)

Sem said...

Good idea to make use of the ramekins,i just went for the MIB class in making Nyonya otak otak , very similar to yours.

PH said...

Sonia, good idea! Easier to make like that, but got wash the ramekins...

CQUEK said...

Otak otak my favourite, thanks for the recipe

Unknown said...

Beautifully presented. Must be very tasty!

Baby Sumo said...

Hi Sonia, this is a very modern interpretation of otak-otak. I like the presentation. Thanks for linking to LTU!

Li Shuan said...

This is so delicious, I must try to make this one day..I love otak otak. Thanks for sharing this.

mui mui said...

This is the modern type of otak-otak ... Hehe
Thanks for sharing this to LTU.
Happy Merdeka to you :)

lena said...

beautifully presented!

Ana Regalado said...

Otak otak sounds interesting :) It looks flavorful and hearty !

Anonymous said...

nice fish dish,
slightly diffrent, otak2 in Indonesia was a fish cake that wrap with leafy (usually banana) and then grilled....
this version tagged as PEPES

Zoe said...

Hi Sonia,

Your otak otak in ramekins look so pretty! These are so much easier to make than wrapping them in banana leaves.


Anonymous said...

What fish do you use? Do you know where we can get daun kaduk? I don't recall having seen them at Tesco.

Sonia ~ Nasi Lemak Lover said...

anonymous, I use white fish or Hokkien said Pei Chor (don't know how to call it in English,sorry) and you can get daun kaduk at those pasar tani I guess, not in Tesco.

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