Otak Otak Recipe (Malaysian Spicy Fish Paste)

Otak Otak (or Malaysian Spicy Fish Paste) is one of those really classic Malaysian dishes that I've absolutely loved growing up yet almost completely forgotten about. 

It's really delicious but for some reason you don't see anymore in most coffee shops, hawker centres or even households in Malaysia anymore, it's weird. You'll actually have better luck eating this in Singapore as a lot of places still sell them around town.

As chummy as it may sound, but Otak Otak really does strike a chord in me for some reason. I haven't had too many memories of them growing up, but they've all been very good. 

See, my Mum was a highly driven and successful career woman (which has inspired me immensely to have great career aspirations of my own) growing up. She works so hard but was able to balance family life very well. All the core values in life that I carry (such as being hardworking and kind to people), I have learned from her. I still remember that there were several rare occasions where she'd surprise us at home with some Otak Otak that she'd buy back for dinner from the shops. We'd share it together with freshly steamed rice almost immediately in our kitchen benchtop (instead of waiting to eat outside at the dining table). Good times...

Compared to most Malaysians, I'd say that my tolerance towards spicy food is slightly below average. In fact, I personally think that Otak Otak IS meant to be spicier than what you're normally used to. It just tastes so good because it's slightly beyond my limit, so I retreat by eating a large mouthful of rice to recover. Then, I repeat by experiencing that spicy kick again, before retreating to the rice once again. 

This Otak Otak recipe is great and I'd go even further to say it's better than the ones I've had growing up. Mainly because it has a much more prominent fragrance due to the abundance of fresh ingredients. Besides that, the fish always comes out moist and soft with little nibbles of prawn pieces, just the way I like it.  

Although, the only tiny gripe I have is that I can't get it to achieve the colour I want. I like my Otak Otak to be deep red as opposed to yellow, like how mine turned out. I've made this recipe 3 times by experimenting with various quantities of fresh and dried chillies, but it still turned out more yellow than I'd like. I'm starting to suspect that most commercial Otak Otak actually contains red colouring because every single homemade Otak Otak recipe I've found online seems to be as yellow as mine too. Anyway, no matter because the flavour really is delicious.

To adjust the level of spiciness to your liking, just use a combination of big and small dried chillies. More small dried chillies if you like yours spicier. 

I actually think that there's no difference in grilling it in the oven wrapped in banana leaves or steaming the mixture straight from a plate. Grilling doesn't actually add any extra flavour/fragrance and because it's wrapped tight, the fish paste is still steamed till soft and moist inside.

BUT, wrapping it in banana leaves is always way more fun to serve at parties as it's individually portioned. Which was what I did when I made a big batch of this for April's baby shower a few months ago.

Would definitely recommend people making this when they've got a party to go to or host. Something different yet delicious.

Otak Otak Recipe (Malaysian Spicy Fish Paste)
(adapted from this recipe by Beyond The Plate)

Ingredients:

450g trevalley fillets
1 pinch of salt
1 inch piece of fresh galangal (cubed)
1 tbsp ground turmeric
2 stalks lemongrass (white part only, sliced)
25 grams dried chillies (soaked in hot water, drained)
250g shallots (roughly chopped)
12g belacan
1 tbsp ground coriander
1 tbsp sugar
1/4 tsp salt
1 cup diced prawns
150ml coconut milk
2 large eggs (lightly beaten)
6 kaffir lime leaves (sliced thinly)
6 tbsp vegetable oil
Banana leaves (cut to 5 by 8 inch strips)
Toothpicks

Method:

Preparing the fish paste

1. Using a food processor/blender, blitz the fish with a pinch of salt until you get a thick paste (mine takes 30 seconds). Scoop out minced fish and set aside in a large bowl.

2. In the same food processor/blender, blitz the galangal, turmeric powder, lemongrass, chillies, shallots and belacan until you get a thick paste. 

3. Heat up a pan and add 4 tbsp of oil. Add the blended chilli paste from your food processor, coriander powder, sugar, salt and fry for about 10 minutes until fragrant, stirring continuously. Set aside to cool.

4. Add the diced prawns, coconut milk, eggs, kaffir lime leaves, blended chilli paste to the fish paste. Mix until well combined.

Assembling the Otak Otak

1. Preheat oven to 230°C. Leaving 2 inches of space from the top/bottom, brush the middle section of the banana leaves with vegetable oil. 

2. Add 2 tbsp of fish paste and spread evenly with 2 inches from the top/bottom, 1 inch from the sides.

3. Fold the sides of the banana leaf.

4. Using a toothpick, weave it through the banana leaf at the top and bottom until tightly secured. Repeat until all fish paste has been prepared.

5. Place a single layer of Otak Otak on a baking tray and grill in the top rack of the oven for 10 - 12 minutes.

Alternatively: You could just place the fish paste in a deep dish and steam for 20 minutes

6. Serve hot with warm rice or bread.

My big batch of Otak Otak for April's potluck.

Snippets of the potluck via my Instagram: @winceeee

Creamy Pasta Alfredo with Crispy Bacon, Mushrooms, Capsicum, Zucchini and Crispy Skin Salmon

Awesome, easy, delicious dinner that anyone can make! Photo taken when I made this again few months ago =)

Hello, everyone! 

Back today with another "weeknight dinner" type recipe. To be honest, I've had this recipe in my drafts folder for the longest time but never got around to posting it because I wasn't sure if it's a recipe that people might be interested in. It wasn't until I made it again earlier this week and posted a photo of it on Instagram that I felt so encouraged by all all the "likes" and warm responses from it. Thanks so much, everyone. So, there you have it. Finally releasing it from my dusty drafts folder and onto the blog at long last! =)

I don't know about you, but even though I've got a strong appreciation for various cuisines, I still find Asian food extremely comforting, especially on a lazy weeknight. That's why I still tend to cook a lot of rice at home for dinner (lol). 

But to be honest, I would still CRAVE for Pasta from time to time, just for a change. And when I do, I almost always make this Pasta Alfredo. Even though I still love my Spaghetti Bolognese, I would make this more often because Spag Bols need so much more ingredients to make whereas for this, I just need to buy the cream (cause I normally have shredded cheese in my fridge) and whatever fresh ingredients I feel like adding into it. Plus, I like to have lots of vegetables (which I can't do with Spag Bols) in my pasta to make it healthier. 

My midweek dinner that I shared on Instagram... SERIOUSLY delicious and satisfying!!

Some technical notes for this recipe:

Just as true, Italian Carbonara doesn't actually contain cream, Pasta Alfredo too, isn't meant to have cream in it. It's actually been adapted by Western countries to suit their palates. Alfredo is normally made by simply adding butter and shredded cheese to hot pasta. Hence, I'm calling it CREAMY Pasta Alfredo.

Also, I think crispy bacon, mushrooms, capsicum and zucchini make a WINNING combination, but feel free to add whatever you like. Although, when I took the step-by-step photos for this recipe months ago, I didn't have all the ingredients I wanted so the ingredients/method doesn't necessarily match the photos. See photos as a guide but READ the recipe carefully to avoid confusion. My apologies...

As for me, I am quite particular about how I like my Creamy Pasta Alfredo to be. I like it not too watery, but still having some sauce at the bottom. Semi-thick enough to stick onto the pasta, but still slippery in the mouth. Hard to explain, I know... Will try and guide you guys as much as I can. Trick is to cook everything on low so it brings out more flavours from ingredients without drying out the sauce too quickly.

Finally, I've also added a separate recipe below to give you guys tips on how to make yummy, delicious Crispy Skin Salmon. Enjoy!!! =)


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Creamy Pasta Alfredo Recipe
(serves 3 or 2 BIG eaters)

Ingredients:

250g pasta
2 entire rashers of bacon (roughly cut to 1cm cubes)
2 + 5 tbsp butter
1 tbsp olive oil
5 cloves of garlic (minced finely)

3 portobello mushrooms (diced roughly) *

300ml thickened cream

1.5 tsp dried herbs

1 tsp dried chilli flakes **

1 red capsicum (diced)

1 zucchini (split lengthwise, then sliced)

3/4 cup finely shredded cheese ***

LOTS of cracked salt and pepper (to taste)

* Use portobello because they don't shrink as much as other mushrooms after cooking

** Chilli flakes actually add flavour/fragrance (besides the spiciness) if you add it early enough in the cooking process

*** Add a bit more if you're using thicker kinds of shredded cheese such as tasty, cheddar or mozzarella cheese from packets.

Method:

1. Cook pasta as per packet instructions until el dente. Strain in colander and rinse with cold water to remove the starch and avoid pasta from sticking. 

2. Heat a large non-stick pan on low until very hot (approx 5 minutes). Add the bacon straight into the pan, spreading evenly. Once brown, flip the bacon bits and cook the other side till crisp too. Remove and set aside for later. Refrain yourself from nibbling on the super yummy/crispy bacon bits as much as possible. (I can't and always fail...)

3. Add 2 tbsp butter and 1 tbsp olive oil to the pan. Once butter melted, add the minced garlic and fry until fragrant. Add the mushrooms to the pan. The mushrooms will absorb all the liquid in the pan in an instant. So, add another 5 tbsp of butter to the pan and let the mushrooms cook slowly for about 5 minutes to release as much juices.

4. Add the cream, dried herbs and chilli flakes then let it simmer for about 2 - 3 minutes to let the flavours infuse. 

5. Stir in capsicum, zucchini and cook for about a minute or so until almost softened. 

6. Stir in the shredded cheese until all melted. Season GENEROUSLY with lots and lots cracked salt and pepper. Try and avoid using table salt. Taste the sauce. 

7. Finally, stir in the cooked pasta. Turn off your stove. Don't further cook the sauce otherwise it'll be dry out and cheese will begin oozing a layer of oil.

8. Once salmon is cooked (see recipe below!), serve on plate. Sprinkle crispy bacon bits and top with Crispy Skin Salmon. Enjoy! 

YUMMMEH!

Sounds like a long recipe, but actually really quick and simple to do... Honestly!

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Cooking Tip: How to make Crispy Skin Salmon

Ingredients:

1 piece salmon, skin on

Cracked salt and pepper

1/4 tsp corn flour

1 tbsp butter

1 tsp olive oil

Jap mayo to serve (optional but recommended)

Method:

1. Dab salmon with kitchen towel until dry to remove moisture from salmon. 

2. Crack lots of salt and pepper on the flesh. Turn over.

3. Crack lots and LOTSS of salt on the skin (very important!). Add the corn flour and rub evenly all over the skin.

4. Heat a non stick pan on low. Once hot, add butter and olive oil. The olive oil is to prevent the butter from browning too quickly.

5. Once hot, add the salmon skin side down. Cook for 2 minutes 40 seconds (approx). Turn over and cook for another minute (approx). Remove and serve on plate.

COOKING TIP:

Cooking time may vary according to thickness of fish. The trick is to cook skin side down on low, then turn the fish once you see from the side that the flesh is cooked just above halfway. 

Cook for slightly under half the time on the other side. The flesh will be cooked and still super moist, which is what you want. Nothing worse than overcooked salmon, ugh!

As you can SEE, the flesh is cooked just about past the centre of the fish. Time to turn.

Skin is super delicious and crispy.

 PERRRFECT with a small dollop of Japanese Mayo -- highly recommended!

Grabbing a small piece of flesh, skin and mayo in each bite... NOMZ

Seared fish

See that the flesh is still really moist (hence the small amount of juices on the plate)... Sooo gooood...