Ingredients:0.25 kg of tapioca starch
Mackerel fish meat 1.25 kg
Rice flour 50 g
3 tablespoons granulated sugar
500 ml thick coconut milk (from 0.5 coconuts)
Chicken eggs 3 eggs
Leaves 10 strands of chives
Onion 5 cloves
3 cloves garlic
1.5 tablespoon ground pepper
2 tablespoon of salt
Wrapping:1) banana leaf, cut size of 10 cm x 15 cm by 75 sheets
2) cut into small sticks
Sauce:
1) peanuts 100 g
2) 5 grains hazelnut
3) water 250 ml
4) vinegar 1 tbsp
5) Salt to taste
How to make otak-otak:
1) Fish fillet cleaned Discard bones and spines. Dredge the meat with a spoon
until smooth.
2) Blend the onion, garlic, pepper, and two teaspoons of salt.
3) Meat mackerel, tapioca, rice flour, salt, and sugar are mixed and
stirred until evenly distributed.
Stirring constantly, add the spice paste.
4) Knead the dough while pouring milk and egg until dough feels smooth.
Tents Stir until the dough feels thick and soft.
5) Leek sliced finely. Enter into the batter and stir until evenly distributed.
6) banana leaves that have been cleaned and cut the size above,
we prepared. Put one tablespoon of dough onto a banana leaf.
Wrap elongated and slightly flattened. Flops by a stick.
7) Otak-otak that have been wrapped baked on hot coals while inverted
until cooked and slightly dry leaves.
8) Peanuts roasted and skin removed. Then, peanuts and
other sauce ingredients and add crushed slightly rough water and vinegar.
9) Otak-otak served in the plate after the discarded wrapping and watered
with sambal. If sold, typically brains wrapped in plastic packaging.
The plastic can be filled with 5 or 10 pieces brains are equipped
with chili in a small plastic.
