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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

Banana leaves for wrapping, cut into 6×6 inch rectangles or you can use aluminium foil.

Ingredients for the peanut sauce:

  1. 3 spoon oh peanuts, fried, chopped into small pieces
  2. 4 cloves garlic
  3. 5 chili
  4. 2 spoon Soy Sauce
  5. 1 tablespoon shrimp paste
  6. 10 spoon water
  7. salt and sugar to taste


  1. mix well the otak-otak ingredients into a bowl.
  2. put it into the banana leaves fold it over and secure with wooden toothpick at each end to form a rectangular shape.
  3. if using aluminium foil simply cover and fold up side to seal the package.
  4. Grill the otak-otak above med hot charcoal for about 3-5 minutes per side, you can open one for check if it is done.
  5. mix all the peanut sauce ingredients using food processor or using mortar and fried for 2-3 minutes.
  6. serve the otak-otak hot or warm with peanut sauce.


One thought on “Otak-Otak (Fish cake grilled in banana leaves)

  1. Thanks for the good writeup. It in reality used to be a entertainment account it. Glance complicated to far delivered agreeable from you! However, how can we be in contact?

    Posted by Svetlana Passwater | January 20, 2012, 4:37 AM

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