otak recipe using rendang mak toks chilli paste

Otak-otak

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Ingredients

  • 1/2 jar Mak Tok's Rendang Chilli Paste
  • 350g Mackerel fillet (skin off)
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Salt
  • 150ml Coconut milk
  • 40g Shrimps
  • Handful of Kaffir Lime Leaves (garnishing)
  • 10 Parchment paper
  • 2 Eggs

Method

Grilled otak-otak

1) Create otak-otak mixture by adding all ingredients – including Mak Tok’s Rendang Chilli Paste , into a food processor and mix well. Place a scoop of the mixture onto parchment paper and wrap well.

2) Preheat oven to 200 degree Celcius. Place wrapped otak-otak on a baking rack and grill it in the oven for 5 mins. After 5 mins, take it out and flip the otak-otak before putting them back in the oven for another 5 mins.

3) Remove from oven and allow to cool. Serve on a plate and garnish with some finely sliced kaffir lime leaves.

Steamed otak-otak

1) Create otak-otak mixture by adding all ingredients – including Mak Tok’s Rendang Chilli Paste , into a food processor and mix well.

2) Pour mixture into a soufflé dish or bowl and put a lid on before popping it into a microwave oven on high for 5 mins.

3) Garnish with kaffir lime leaves.

Top tip:

  1. Safe your grilled otak-otak for some other day by placing them in the freezer. When you want to eat them, just put them in the microwave oven for 1 min on medium and enjoy!
  2. Rehydrate dried kaffir lime leaves by soaking them in boiling water
Hmmm...................... Tasty!
My belly is rumbling
Yum Yum
That's dinner sorted
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