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Otak-Otak (Fish cake grilled in banana leaves)

Otak-otak is widely well-known in Indonesia, Malaysia and Singapore. In Indonesia, it is originated from Palembang, South Sumatra. In Palembang, people eat otak-otak with cuko (Palembangese spicy tamarind sauce). While in Jakarta, they enjoy it with spicy peanut sauce.O tak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices. Now, I would like to share otak-otak recipe with peanut sauce from Jakarta.

Ingredients for otak-otak:

  1. 500 gr Spanish Mackerel, ground
  2. 4 spoon sago
  3. 4 shallot, ground
  4. 4 cloves garlic, ground
  5. 1 egg
  6. 1000 cc coconut milk
  7. 1/2 tablespoon white pepper
  8. salt to taste
  9. sugar to taste

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  1. Cengkeh (Clove) (Syzygium Aromaticum)

    cengkeh This spice has strong aroma and flavor. Cloves require a warm humid climate. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world. They are used in a number of spice mixtures including  curry powders, mulling spices and pickling spices. Cloves also figure in the flavour of gulai sauce.
  2. Laos (Galangal) (Alpinia Officinarum)

    Galangal is native to Java. It is widely used in Indonesia and Malaysia as a food flavouring and spice. Galangal is also known both as medicine and spices. Though it is related to and resembles ginger, there is little similarity in taste. Galangal has little of the peppery heat that raw ginger has.
  3. Kunyit (Turmeric) (Curucuma Longa)

    kunyit Turmeric is is native to South East Asia. Turmeric is one of ingredients for many Thai, Indian, Indonesian and Persian dishes such as in curry or many more. It imparts yellow color and warm flavor in curry. In Indonesia, the turmeric leaves are used for Minang (Minangese) or (Padang) Padangese curry base of Sumatra, such as rendangsate padang and many other varieties.
  4. Serai (Lemongrass) (Cymbopogon Citratrus)

    Serai Serai is native to India and tropical Asia and widely used in Indonesian, Indian, Thai and Vietnamese dish. Lemongrass has aromatic and light citrus flavor that blend well with garlic and chili. In  Indonesia lemongrass is commonly used in teas, soups, and curries.  It is also suitable for poultry, fish, beef, and seafood.
  5. Bawang Merah(Shallot) (A. Cepa var. Aggregatum)

    Bawang merah belongs to the lily family (liliaceae), same as onion and garlic. Shallot is smaller that onion but it tastes same.  In Southeast Asian cuisines, such as Vietnamese, Thai, Cambodian, Malaysian and Indonesian cuisines, both shallots and garlic are very often used as basic spices. In Indonesia shallots are often used as the ingredients for sambal (chili paste), pickles, and most of vegetable cuisine.
  6. Bunga Lawang / Pekak (Star Anise) (Illicium Verum)

    Star Anise is a spice that closely resembles anise in flavor. Star anise is the unusual fruit of a small oriental tree. The fruit is picked before it can ripen, and dried.  It is widely used in Chinese, Indian, Malay, Thai and Indonesian cuisine. In Indonesia star anise is ingredient for making meat broth, chicken stocks, gulai or kari.
  7. Ketumbar (Coriander) (Coriandrum Sativum)

    Coriander is probably native to the Middle East and southern Europe, but has also been known in Asia. the parts of coriander plant that commonly used in cooking and edible are the fresh leaves (cilantro) and the dried seeds (coriander). Coriander has a lemony citrus flavour when crushed. It is described as warm, nutty, spicy, and orange-flavored. It is also basic spice for opor or gulai in Indonesia.
For more information see Spices Menu


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