Halal
OTAK-OTAK PASTE 乌达料 (150G)
SKU: OOP-TS-150G
Otak-Otak Paste- A Peranakan dish of mashed fish/seafood and spices, can be steamed or grilled. It's so good we have to name it twice.
Packaging Size: 150g
Country of Origin: Singapore
Shelf Life: 1 year in its original store packaging under cool and dry condition. Best consumed within 1 month after opening and keep refrigerate if not in used.
Serving Size: Serves 6
Otak-Otak Paste- A Peranakan dish of mashed fish/seafood and spices, can be steamed or grilled. It’s so good we have to name it twice.
Packaging Size: 150g
Country of Origin: Singapore
Shelf Life: 1 year in its original store packaging under cool and dry condition. Best consumed within 1 month after opening and keep refrigerate if not in used.
Serving Size: Serves 6
S$2.25
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Description
Vegetable Oil, Shallot, Chillies, Lemongrass, Sugar, Galangal, Candlenut, Spices, Turmeric, Garlic, Water, Sesame Oil, Shrimp Paste, Light Soya Sauce, Ginger, Fish Sauce, Salt, Msg, Colouring, Benzoic Acid (E210).
Allergens Claim
Contains Crustacean, Soyabean, Wheat, Molluscs.
Manufactured on equipments that also process Peanut, Sesame, Fish, Crustacean, Soyabean and Wheat products. May contain Lemongrass Fibre.
Manufactured on equipments that also process Peanut, Sesame, Fish, Crustacean, Soyabean and Wheat products. May contain Lemongrass Fibre.
Preparation
Otak-Otak - Ingredients:
Mackerel Fillet --- 200g
Tungsan Otak-Otak Paste --- 150g
Coconut milk (box) --- 150g
Eggs --- 1
Cooking Method:
1. If you like some texture, leave a small portion of the fish and pulse blend slightly. Else blend the fish till smooth.
2. Use a big saucepan or bowl. Put in all the above ingredients and stir well. Ensure the paste is given a good "beating" and mixing so that the mixture will give a good mouthfeel when cook later on.
3. Pour the mixture into a plate, steam it for 10 minutes and it is ready to be served.
For better presentation:
1. You can use banana leaf to wrap the mixture before steaming or grilling.
2. If you are using coconut leaf, it is best to be grilled only.
Tips:
* Instead of using fish, you can make the otak-otak with a mixture of minced prawns, minced crab meat or minced squid.
Mackerel Fillet --- 200g
Tungsan Otak-Otak Paste --- 150g
Coconut milk (box) --- 150g
Eggs --- 1
Cooking Method:
1. If you like some texture, leave a small portion of the fish and pulse blend slightly. Else blend the fish till smooth.
2. Use a big saucepan or bowl. Put in all the above ingredients and stir well. Ensure the paste is given a good "beating" and mixing so that the mixture will give a good mouthfeel when cook later on.
3. Pour the mixture into a plate, steam it for 10 minutes and it is ready to be served.
For better presentation:
1. You can use banana leaf to wrap the mixture before steaming or grilling.
2. If you are using coconut leaf, it is best to be grilled only.
Tips:
* Instead of using fish, you can make the otak-otak with a mixture of minced prawns, minced crab meat or minced squid.
