Otak-Otak but without Fish | Delicious & Inexpensive
It is affordable, simple and children’s favorite snacks, it’s Otak-otak. Moreover, it can be stored in the freezer for stock with up to six months of shelf-life.
This Otak-Otak recipe is adapted from Mrs. Dianish’s recipe. Thank you very much, Dear, wish you the best of luck and may God repay your kindness with His greatest blessing.
Well then, here’s the recipe, happy cooking.
Ingredient
The Main Ingredient
* 100 grams or about 6 tbsp wheat flour;
* 2 tbsp Cooking Oil;
* 1 Egg;
* 1 stalk of Celery, finely chopped;
* 1 scallion stalk, finely chopped;
* 150 to 180 grams or about 10 to 12 tablespoons tapioca flour or starch, or can be mixed with sago flour. The amount of flour depends on the size of the eggs used. If the egg is small, then 150 g of starch is enough. But if the egg size is large, it usually takes an extra dose of about 1 to 2 tablespoons of flour so that the dough becomes smooth.
Ingredient for The Boiled Spices
* 150 ml or about ¾ cup Water;
* 1 tsp chicken stock powder;
* 1 tsp Salt;
* 1 tsp Sugar;
* ½ tsp Pepper Powder;
* 3 to 4 cloves of Garlic, puree;
* 1 tbsp dried Ebi Shrimp, soaked in warm water and finely ground (the original recipe doesn’t use this);
* 2 tbsp dried rebon (dried baby shrimp), soaked in warm water and finely mashed.
Ingredients for the Coating (Crispy Version [Optional])
* Enough bread flour or breadcrumbs at about 150 grams.
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