I kept this recipe to test one day but I might as well pass it on.
1-inch piece of galangal, peeled and cubed (about 1 ounce/ 30 grams)
A 2-inch piece of fresh turmeric, peeled and cubed, or 1 tablespoon ground turmeric
2 stalks lemongrass, white part only, ends removed and leaves trimmed, sliced
8 candlenuts
3/4 ounce/ 20 grams dried chili, soaked in hot water for 10 minutes, deseeded and sliced
9 ounces/ 250 grams shallots, peeled and roughly chopped
1/2 ounce/ 12 grams belacan
1 tablespoon ground coriander
1 tablespoon sugar
1/4 teaspoon salt
1 pound/ 450 grams fish meat, deboned and minced
3/4 cup/ 150 ml coconut milk
2 large eggs, lightly beaten
4 kaffir lime leaves, julienned
6 tablespoons vegetable oil
Banana leaves, cut into 5 by 8-inch strips, rinsed under running water and patted completely dry
Toothpicks
1. Place the galangal, turmeric, lemongrass, candlenuts, chilis, shallots and belacan in a food processor and grind the ingredients until you get a thick, smooth paste.
2. In a large skillet over medium high heat, add 4 tablespoons of vegetable oil and the ground chili paste, stirring to incorporate the oil. After 5 minutes, add the coriander, sugar and salt and mix. Let the paste cook for another 8 to 10 minutes, until fragrant. Remove from the skillet and set aside to cool.
3. In a large bowl, stir together the fish, coconut and eggs. Add the kaffir lime strands and the chili paste, mixing well until each piece of fish is well-coated with the paste.
4. Preheat the oven to 450F.
5. Use the remaining 2 tablespoons of vegetable oil to brush the mid-section of each banana leaf, leaving a 2-inch border at the top and bottom.
6. Place 2 heaping tablespoonfuls of otak paste on the oiled banana leaf, leaving a 2-inch border at the top and bottom edges of the leaf, and a 1-inch border around the sides. Gently shape the paste into a small rectangle, and fold the side edges of the leaf over the paste. Secure the top and bottom edges with two toothpicks, weaving them in and out of the banana leaf. Repeat this step until all the paste has been prepared.
7. To cook the otak, place the banana leaf packets in a single layer on a lined baking sheet and bake in the top third of the oven, for 10 to 12 minutes or until fragrant. If you’re using a fire or a gas grill, place each packet directly on the grill and cook for about 15 minutes, turning them over after 6 minutes for even cooking.
