Otak-Otak Popiah

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This recipe pays homage to the southern Malaysian town of Muar in Johor, where it is known to be a popular destination for otak-otak; people from surrounding states and Singapore often visit to buy the famous delicacy in bulk. Though there are many variations of otak-otak available throughout the entire South East Asia countries, this version is as close as to the one commonly found in Johor and Singapore.



140 grams + 100 grams boneless tenggiri fish

150 grams thick coconut cream

30 grams red chilli paste, recipe follows

10 grams fish curry powder

50 grams tapioca starch

40 grams whole egg

5 grams white pepper powder

10 grams fish sauce

10 grams sugar

2 grams Ajinomoto

10 – 15 sheets spring roll wrappers

enough oil for frying



1. Slice 140 grams of tenggiri fish into elongated fillet each weighing about 10 gram.

2. In a KENWOOD Food Processor, blend together 100 grams tenggiri fish, coconut cream, chilli paste, curry powder, tapioca starch, whole egg, white pepper powder, fish sauce, sugar and Ajinomoto.

3. Transfer the fish paste into a piping bag and place one sheet of spring roll wrapper diagonally on a chopping board.

4. Pipe the paste on the wrapper and place a slice of tenggiri fish over. Roll to seal tightly.

5. Repeat this until all fillings and fillets have been used up. Heat up oil over medium heat and fry until golden brown.


Red Chili Paste

150 grams cooking oil

20 grams garlic paste

70 grams red onion paste

50 grams chilli paste

6 grams belacan

50 grams pounded anchovy powder

20 grams seedless tamarind paste

20 grams sugar

5 grams salt

5 grams Ajinomoto

100 grams water



1. Heat up oil in a saucepan and sauté garlic paste, red onion chilli paste, belacan, anchovy powder till oil splits.

2. Add in tamarind paste, sugar, salt and Ajinomoto.

3. Add in water to thin out. Simmer for another 10 minutes. Keep aside until ready to use.


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