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Otak-Otak (Nyonya Fish Custard Wrapped with Banana Leaves)
November 3rd, 2009Main Dish, Recipes43 Comments
Otak-otak. Otak-otak!
The mere mention of otak-otak and the visual picture of perfectly steamed and moist fish custard wrapped with banana leaves often sets my mouthwatering. Otak-otak is a classic Nyonya dish—brightly flavored with various aromatic herbs, exotic spices, and infused with the sweet fragrance of rich coconut milk.
In Southeast Asia, there are variations of fish custard in the neighboring countries: in Malaysia, Indonesia, and Singapore it’s known as otak-otak, in Thailand, there is a similar dish called Hor Mok that includes an assortment of seafood—fish fillet, shrimp, and squid, and in Cambodia their variation is called Amok. And needless to say, I have bias in favor of Malaysian otak-otak—be it Nyonya’s or the famed Muar grilled otak-otak…
Now, what’s the secret ingredient in Nyonya version of otak-otak? Wild betel leaves or known locally as “daun kaduk.” Much like bunga kantan to Assam Laksa, without daun kaduk, you simply can’t—and won’t—have authentic otak-otak.
Otak-otak is impossibly delicious with a very complex taste structure, but they are not easy to make. If you are willing to invest the time and dedication, much like Nyonya cooks, you will be rewarded with parcels of steamed goodness.
(Click Page 2 for Otak-otak Recipe)
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Hi Alesia,
Just wondering if one can substitute the betel leaves for something else? I live in Germany and it’s rather difficult to find ingredients as exotic as that.
Any ideas?
Thanks!
Lilian
you can used taro leaves
Alesia, Dong,
NO, you can’t substitute betel leaves with taro leaves, they are completely different in textures and taste. If you can’t find betel leaves, it’s best you don’t use it. It will not be as good, but it will not be strange.
You might try some Indian / Pakistani/Bangladeshi grocery stores they usually refer to them as Pan Leaves but should also understand betel leaves.
I got addicted to Otak Otak in KL (Madame Kwans)and will try to convince my wife to try yours.
Cheers
The leaves at Indian shop is not daun kaduk. You can try basil leaves but daun kaduk just gives you that flavour!!
A lot of daun kaduk grow wild in Lake Gardens but I am not sure if you live in KL
Yummmmm………!
Been craving for otak-otak for some time now, Bee. But can’t find Daun Kaduk here :( Where did u get ur supply?
We can get daun kaduk here in the US, at Little Saigon. :)
How do you do it Bee? You blog so often, so well and every looks incredible.
From reading the list of ingredients this looks like another winner to me!
Zen – this otak-otak is a winner. The flavor is very complex and alluring.
Hi,
I love otak-otak and been craving for it. Like Lilian I also live in Germany and wonder if daun kaduk can be substituted for something else. Thanks.
Just skip the betel leaves if you can’t find it.
mmph! delicious. my fave nyonya food… mum always make these :-)
Mas – would love to see otak-otak on your blog!
Instead of daun kaduk, can I use kale? I like daun limau purut, can I use that too? Thanks
If you can’t find daun kaduk, it’s better you don’t use it. No, kale is not a replacement. You can use daun limau purut, but you have to shred it very finely.
oh yes! MUAR PRIDE! i’m from Muar and no other otak otak cuts it the way like Muar Otak Otak does for me!!! =D
Hi Bee,
What type of fish did you use? Have you ever used the fish paste (sometimes sold in plastic tub or at the fish counter in Asian mart)?
i would also like to know what kind of fish to use! i live in switzerland, and miss otak-otak and all other nyonya dishes…
Otak otak! Omg I’m becoming so hungry looking at your last few posts. I absolutely love this, and haven’t had it in ages. Need to go on a hunt for daun kaduk and banana leaves (I’ll be optimistic as I managed to find fresh pandan leaves in Chinatown a week ago – much to my utter joy, haha).
Thanks for the recipe!
Haven’t had this kind of otak-otak for a long time. Looks delicious!
Yes, steamed otak-otak is great.
Sounds nuts,,, but they stopped the import of blachan to Europe bout a year ago. Can u give me an idea of a substitude for blachan please. Ive been using anchovies instead but it does not have that umppppp!!!! if u know what I mean.
thx
Argh, that sucks. Oh well, if you can’t find belacan, you can try to use Vietnamese fish sauce. It’s not the same but OK.
Have you tried Lee Kum Kee’s bottled Fine Shrimp paste (Harm Har)?
No, haven’t. I only use shrimp paste from Malaysia.
Oh my god Otak Otak..that’s my fav. If that is a ready made packet I believe everybody can’t wait to buy them. Just like other singapore asia ready made packets food. There are many oversea singaporean like me want to eat home foods. But where can we find them?
Unfortunately, you will have to make your own. It’s hard to find ready-made otak nowadays, even in Penang. Only a few places have them.
Dear Bee, How do you wrap your otak-otak parcel so beautifully, could you please teach me? THank you!!!!
Hahaha, it takes a lot of practices.
Well for those of you who live overseas and the betel leave or daun kaduk is not available, the best substitute would be spinach leaves. May not taste as authentic but close to none.
Yes, spinach is a good substitute, or you can do without the betel leaves if you can’t find them.
Nice soft texture ! I can hardy find a soft otak otak nowadays. Mostly, I see the slightly harder orange/red type.
Wow Miss Nonya…Great site!…. was poking around for the Maur version but am def going to give this a go… very close to Thai Ha mok but they traditionaly use bitter Noni Fruit tree leaves… in the same way on the bottom of parcel….(Bai Yor)… their common western substitute is a neutral little slice of Nappa cabbage…with of course Thai basal on top for garnish and a lil flav.
but no dought would be wrong for your Nonya version
Everyone who has a viet owned market with produce look for ‘La-Lot’ leafs… Im in LA and go to either westminster markets (best place) or sometimes A1 on E. Sunset blvd 1/2mile or so e. of Alverado… (though there often out of it)… some san gabrial markets have it… Viet super store (forget name)… 10freeway ext roscrans go south or wherever you are and have a viet restaurant, look for ‘bo-la-lot’ on the menu… hit them up for where they get theirs… I know how it feels to not have the ‘missing ingrediant’ and I go nuts cross-referencing culturs till I get it… Thats how I managed to get 15 kilos of fresh Kencur – (cekur?) I have in MY freezur for many yummy indo/malay things… ok Cheers all and keep up all the good cooking!
Stevo
I always thought otak-otak was wrapped in banana leqaves, not betel leaves. Even the photo shows a banana leaf wrapper?
Yes, it’s banana leaves, just that you use betel leaves inside the wrapping.
Hi, Busy Bee,
I find it is easier to put a book in the kitchen
rahter than a computer. Do your receipes published
in books?
Best wishes,
Cecilia Chan/Hong Kong
ps: Can you please give my best regards to your brother.
Cecilia – you can print the recipes, just register an account and you can print it. http://nyonyafood.rasamalaysia.com/wp-login.php?action=register
Thanks and will let CK know.
I’m fond of cooking at home and would like to try out delicious recipes of yours.
Hi there
I love otak-otak. Everytime I go to Singapore, I always buy otah (as they are known there I guess). Absolutely delicious. There were fish, fish egg (my favourite) and crab meat otak-otak.
Hi, Bee.
I have been hunting for the ‘otak-otak’ recipe for some time but to no avail. Your recipe is the one I am looking for. I shall try it and let you know how it taste like.
Cheerio and have an outstanding day!
Jim
i just try 1 store in pudu kl. the otak otak r the same 1 in muar.they get it every day from muar. u guys can try it. thry move to new place which i cant remember but u guys can contact 012 3200345. good luck
Hi Bee,
Great recipe! How do I make the otak-otak more solid? Do I add in more rice flour?
What type of fish fillet should i use?