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Thursday, September 20, 2018

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Otak-otak

Rather than the usual mince fish otak otak most people have accustomed to, this otak otak or fish mousse is a fish based delicacy of which slices of fish are marinated and soaked in a thickly coated spices, mince shallots, onions, ginger, chillies and wrapped in banana leaves. Smaller fish are normally cut into two while bigger fish are sliced. The concoction is then wrapped in coconut leaf and cooked over a slow charcoal fire. Some places minced the fish meat with its spices while the famous ones in Kuala Kemaman still concocted the whole fish meat coated with spices. Some otak-otak use concoctions of prawn, squid or crab meat which gives choice of preferences to food lovers. Kuala Kemaman, a little fishing village which is famous of otak-otak, satar and ikan bakar. The jetty at Kuala Kemaman River is crowded with fishing boat returning with the harvest from the sea and supplies the fresh seafood for making satar, otak-otak and other seafood products. Warung Otak-Otak Che Wan at Kuala Kemaman serves famous spanish mackerel otak-otak. The barbequed and aromatic smell of otak-otak never fails to prompt visitors to ask for second helpings.

Recipe

Ingredients:
400g ikan merah (red snapper)

(A):
1/2 tsp salt
1 tsp anchovy granules
A dash of pepper

(B) Spice, pound together:
3 fresh red chillies, seeded
3 cm lengkuas
2 cm fresh turmeric root
or replace with 1/2 tsp turmeric powder
5 buah keras (candlenuts)
2 stalks serai (lemon grass), sliced thinly
10 shallots
4 cloves garlic

(C):
1 tbsp blended chilli paste

1 tsp shrimp paste powder
1/2 tbsp rice f1our
1 tbsp corn flour

Seasoning:
1/2 tsp salt
1 1/2 tsp sugar
Pepper to taste

(D):
1/2 cup coconut cream milk
3 eggs, well beaten
5 kaffir lime leaves, finely sliced
wild pepper leaves
Banana leaves, cut into 20 x 18 cm pieces, softened by steaming or scalding in hot water

Method:
1. Cut fish fillets into thin slices and season with (A) for 15 minutes.

2. Grind ingredients (B) into a paste. Mix well the ground ingredients with (C). Blend in (D) and seasoning. Add fish slices into the mixture. 

3. Take 1 piece of banana leaf, place three to four wild pepper leaves in the centre. Put three slices of fish and 2 tbsp gravy over it. Form a bundle by folding up both the sides to meet in the centre. Fold up both the ends and staple the middle portion to secure. Make as many bundles of otak-otak as possible. 

4. Grill over a slow charcoal fire. Served once cooked.

Where To Eat

Kuala Pengadang Baru Weekend Market (Tuesday)
Terengganu Panji Alam Weekend Market (Thursday)

Batu Burok Hawker Centre (Friday)

Pasar Payang Central Market

Cabang Tiga Market
Marang Kg. Kelulut Weekend Market (Saturday)
Dungun Kuala Dungun Weekend Market (Thursday)
Kemaman Kerteh (Tuesday), Kemasik (Sunday, Wednesday), s s sChukai (Tuesday)

Alongside Geliga Beach
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