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Malaysian Recipe : Penang Otak-Otak

Serves 4 to 6


  • 600g fish fillet, preferably kurau or garupa
  • 3 pcs limau purut leaves, thinly sliced
  • 1 egg
  • 225ml thick coconut milk from 1 coconut
  • 2 tsp glutinous flour
  • 1 ½ tsp salt
  • ½ tsp sugar

Ground to paste:

  • 15 dried chilies
  • 1 cm pc turmeric root
  • 2 stalks lemon grass
  • 4 slices galangal (lengkuas)
  • 15 shallots
  • ½ pc belacan
  • 2 pips garlic
  • 12-14 pcs kaduk leaves
  • 6 pcs banana leaves (20cm x 25cm)


  1. Combine all ingredients together and mix well. Add the fish last.
  2. Spoon the mixture on banana leaves lined with mixture on banana leaves lined with kaduk leaves. Repeat till mixture is all used.
  3. Wrap and secure with toothpicks. Trim the top for a neat finish. Steam for 10-15 mins in a prepared steamer. Serve hot or cold.

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Last Modified: 11/27/11.