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Part A

  • 30 g galangal
  • 30 g turmeric
  • 3 stalks lemongrass
  • 10 units shallots
  • 5 cloves garlic
  • 10 units dried chilies
  • 2 units red chilies
  • 2 units candlenut
  • 15 g shrimp paste (belacan) *lightly toasted*

Part B

  • 18 g CAP BINTANG Corn Starch
  • 15 g CAP BINTANG Jaggery Powder
  • 500 g white fish
  • 2 units fresh eggs (size A)
  • 3 leaves daun kaduk (finely shredded)
  • 3 leaves kaffir lime leaves (finely shredded)
  • 200 g santan
  • 5 g salt

Part C – Compilation

  • 12 leaves daun kaduk
  • 500 g banana leaves
  • bamboo skewer

Cooking Method

  • Firstly, process all the ingredients in Part A until a paste is formed.
  • In a bowl, start marinating the white fish with all the ingredients in Part B for at least 2 hours.
  • While waiting for the fish to be ready, prepare the banana leaves to the desired shape.
    Bring a pot of water to boil and lightly poach the banana leaves for 5 seconds or until they’re softened.
  • Dry each leaf with a piece of clean cloth followed by lining it with 2 pieces of daun kaduk. For each leaf spoon out around 100 g of fish and batter followed by folding it to desired shape. Steam for 15 minutes and the otak-otak now ready to be served.