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:
In Indonesia, among the Javanese, rujak is an essential part of traditional dish. The sweet, spicy and sour tastes of rujak are adored by Indonesian pregnant women.
The typical Indonesian fruit rujak consists of slices of assorted tropical fruits such as jambu air (water apple), pineapple, mangga muda (raw mangos),bengkoang (jicama), Timun (cucumber),
kedondong, and raw red ubi jalar (sweet potato), green apple and belimbing (starfruit). Rujak usually enjoy in a mid day of summer.
Pempek is native to Palembang, South Sumatera Island. Actually, no one knows where pempek exactly comes from, because almost all regions of Sumatra Selatan popularize it as its special food. But, they say it has been in Palembang since 16th century. The name of pempek is believed coming from the word “apek”,which means “little”. The word Apek is commonly used to call Chinese who live in Palembang at that time. In this case, Apek is 65 years old man. The folktale which spread by mouth to mouth says that a 65 year-old “apek” who lived at the bank of Musi River found an idea to try another alternative way to cook fish. He mixed grinded flesh of fish and tapioca until it results new kind of food. Apek peddled the new food surrounding town by bike. Because the seller was called “pek…apek”, so finally it was known as empek-empek or pempek.
Vinegar Sauce (Cuko) :
Additional ingredients : 1 cucumber cut into small cube sized pieces.
Approximately cooking time : 15 – 30 minutes
– 2 big carrots, thinned sliced
– 2 onion, chopped
– 2 cloves of garlics, chopped
– 1 tea spoon of pepper
– 500gr chicken fillet or 1 chicken breast, boil until its tender with two chopped garlic. Take the meat from the stock and don’t throw away the stock. Cut the meat into small pieces.
– ½ tea spoon of sugar
– A pinch of salt or, chicken seasoning mixture if you desire it
– 20 Spring Rolls Sheets (available ready-made at supermarket)
1. Make the filling : Heat 3 table spoon of oil, and stir fry the onion and garlic. Then add the chicken meat, and the carrots. Pour some of the chicken stock, just enough to make the carrots tender. Add the pepper, salt and sugar. Cook until about 10 minutes or until the carrot is tender and little bit dry and moist.
2. Make the spring rolls : Place the spring roll wrapper with one corner at the bottom so that it resembles a diamond form. Brush the four edges of the wrapper with the beaten white egg or water. Next, add the filling or the meat put it in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.
3. Fry the spring rolls : Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the tray to let them drain. Serve your crispy Lumpia (spring rolls) as an appetizer. They go wonderfully with a sweet, spicy and sour sauce or simply eat with green little chili.
Have a try.. Happy cooking ^_^