Otak-otak

This is a popular Indonesia fish cake wrapped in a banana leaf. The Indonesian type is different from the otak-otak found in Singapore or Malaysia which is spiced up more complicatedly with chilli and spices. It's easy to make it here in Singapore as fish paste is readily available in the supermarket or wet market. Otak-otak is normally serves with peanut sauce. As my family loves eating otak-otak without the sauce, the whole process was even easier for me:)

400 g of fish paste (2 packs of "Bobo" brand fish paste)
1 pack/200g of Kara coconut milk/thick coconut milk
240 g of tapioca starch
2 egg whites
2 tbs of spring onion, chopped finely
1 big clove garlic, chopped
1 tbs spanish onion, chopped
1.5 tsp salt
1.5 tbs sugar
touch of seasoning

Mix all ingredients together. Spoon a teaspoon ful on a banana leaf and stapple both ends up. Bake until cooked around 5-6 mins.

Note: boil banana leaves for 3 minutes to make them easier for wrapping.