This is the continuation of my previous post on Bubur Cha Cha. I mentioned about the CCE gathering on Nyonya theme, and this is the other dish I cooked. I don't think I can find this dish here in Houston. That's why my friends love it. I remember when I was small whenever I hear people shouting," Otah Otah! Otah Otah!" I would pester my mum to buy this as an additional dish for dinner. Those sold is different from what I cooked. Theirs were wrapped in small leaves, look like a small thin flap of fish paste and it is much redder colour than mine. Oh and they will use charcoal to cook it and it has a very fragrant smell.
For mine, I found this recipe on Rasa Malaysia. I think hers is the Malaysian style. I have used fish paste this time instead of fish meat. And I can't find betel leaves here so I have left this out. This is my second attempt. For the first attempt, I have used my blender to grind all the spices but it did not turn out to be as fine as I would love it to be. In the end I still used my mortar and pestle to pound all the spices again! Double work! This time round I decided to chuck my blinder aside. I have pounded all my spices and it turn out perfect! And I have learnt this little tips from one of the website that pounding individual ingredients first will enable you to control the texture of the paste better. I have followed her tips and it work well for me. Just that it needs a little more work, as after pounding the individual ingredients, I being kiasu will mix them up again and pound another time so that they will blend together. But it is well worth the effort as the paste turn out great!
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| Pound and pound mixing the ingredients together |
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| Dadah! Done! |
Ingredients:
1 to 2 banana leaf wash and dry it.
500g fish fillet (slices) --- I have used around 360g of fish paste
500g fish fillet (slices) --- I have used around 360g of fish paste
Custard ingredients:
2 eggs
1 cup coconut milk
2 tsp rice flour
3 kaffir lime leaves (finely sliced)---- I can't get this here and I have replaced it with the zest of 2 limes
1 tsp salt
1 tsp sugar
1 cup coconut milk
2 tsp rice flour
3 kaffir lime leaves (finely sliced)---- I can't get this here and I have replaced it with the zest of 2 limes
1 tsp salt
1 tsp sugar
Spice Paste
10 shallots
3 cloves garlic
5 fresh red chilies
4 dried red chilies
2 stalks lemon grass
1 inch galangal
1 inch turmeric
20g shrimp paste (toasted)
3 cloves garlic
5 fresh red chilies
4 dried red chilies
2 stalks lemon grass
1 inch galangal
1 inch turmeric
20g shrimp paste (toasted)
Method:
1. Chop the spice paste ingredients and then blent it in a food processor or pound it until fine.
2. Combine the custard ingredients,add in spice paste and mix well.
3. Add in the fish paste or fish slices into the combined ingredients. (I have break up the fish paste into smaller pieces)
4. Place the banana leaves in a dish with some depth. Add in the custard mixture with the fish. Fold the banana leaves over the top to cover the whole mixture.
2. Combine the custard ingredients,add in spice paste and mix well.
3. Add in the fish paste or fish slices into the combined ingredients. (I have break up the fish paste into smaller pieces)
4. Place the banana leaves in a dish with some depth. Add in the custard mixture with the fish. Fold the banana leaves over the top to cover the whole mixture.
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| Uncooked version |
5. Heat up wok and boiling water.Steam for 10 minutes over rapidly boiling water.
6. Unwrap the leaves and serve immediately.
******Update: Recently I made another batch of Otah but this time using the oven to grill. It really taste and smells good! Just put the otah in the preheated 200 degrees oven and bake it for around 10 - 15 min or until the otah is cooked. I have also cooked some nasi lemak and sambal brinjal with bean curd and sambal sotong to go with my yummy otah! Simply delicious!
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