Grandma’s Signature Nonya Otah
Grandma’s Signature Nonya Otah
Ingredients
For the Blended Chili Paste (Rempah)
- 250 grams dried chili
- 24 candlenut
- 5 red onions
- 3 stalks lemongrass, use the bottom 4-5 inch of the white/light-green stalk only
- few pieces kaffir leaves
- 65 grams galangal
- 4 pieces turmeric
- 5 cm block belacan
For the Main Mix
- 1 kg minced fish, Beh Ka or Batang
- 600 grams blended chili paste, from above
- 500 ml coconut cream
- 3 eggs
- 1 teaspoon white pepper
- 2 teaspoons salt
- as needed Daun Kaduk, wild betel leaves, for the base
Instructions
- 1
Bring water to a boil in a pot. Add the 250 grams of dried chili and boil until softened. Drain and set aside.
⏱️ 10 min
- 2
Prepare the chili paste (rempah): First, blend the 5 red onions separately until smooth. Set aside. Next, in a blender, combine the 3 stalks of lemongrass (using only the bottom 4-5 inch of the white/light-green stalk), few pieces of kaffir leaves, the softened dried chili, 24 candlenuts, 5 cm block belacan, 65 grams galangal, and 4 pieces turmeric. Blend until a fine paste is formed. Combine this paste with the blended red onions.
⏱️ 10 min
- 3
Prepare the fish: Use a spoon to scrape the 1 kg minced fish (Beh Ka or Batang) to achieve your desired texture. Alternatively, you can blend it, but scraping is preferred to maintain chunky fish bits for better texture.
⏱️ 5 min
- 4
In a cake mixer, combine the 1 kg prepared fish, 600 grams of the blended chili paste, 500 ml coconut cream, 3 eggs, 1 teaspoon white pepper, and 2 teaspoons salt. Stir the mixture until it becomes very sticky. Stop mixing as soon as it reaches this consistency to ensure the otah remains a soft custard texture and doesn't turn hard.
⏱️ 5 min
- 5
Prepare your steaming dish by laying Daun Kaduk (wild betel leaves) at the bottom. Pour the mixed otah mixture evenly over the leaves.
⏱️ 2 min
- 6
Steam the otah for 15 to 20 minutes, or until cooked through and set. The exact time may vary depending on the thickness of your otah.
⏱️ 18 min
- 7
Serve the Grandma’s Signature Nonya Otah immediately while it’s hot. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Grandma’s Signature Nonya Otah
For the Blended Chili Paste (Rempah)
- 250 grams dried chili
- 24 candlenut
- 5 red onions
- 3 stalks lemongrass, use the bottom 4-5 inch of the white/light-green stalk only
- few pieces kaffir leaves
- 65 grams galangal
- 4 pieces turmeric
- 5 cm block belacan
For the Main Mix
- 1 kg minced fish, Beh Ka or Batang
- 600 grams blended chili paste, from above
- 500 ml coconut cream
- 3 eggs
- 1 teaspoon white pepper
- 2 teaspoons salt
- as needed Daun Kaduk, wild betel leaves, for the base
Instructions
- 1
Bring water to a boil in a pot. Add the 250 grams of dried chili and boil until softened. Drain and set aside.
⏱️ 10 min - 2
Prepare the chili paste (rempah): First, blend the 5 red onions separately until smooth. Set aside. Next, in a blender, combine the 3 stalks of lemongrass (using only the bottom 4-5 inch of the white/light-green stalk), few pieces of kaffir leaves, the softened dried chili, 24 candlenuts, 5 cm block belacan, 65 grams galangal, and 4 pieces turmeric. Blend until a fine paste is formed. Combine this paste with the blended red onions.
⏱️ 10 min - 3
Prepare the fish: Use a spoon to scrape the 1 kg minced fish (Beh Ka or Batang) to achieve your desired texture. Alternatively, you can blend it, but scraping is preferred to maintain chunky fish bits for better texture.
⏱️ 5 min - 4
In a cake mixer, combine the 1 kg prepared fish, 600 grams of the blended chili paste, 500 ml coconut cream, 3 eggs, 1 teaspoon white pepper, and 2 teaspoons salt. Stir the mixture until it becomes very sticky. Stop mixing as soon as it reaches this consistency to ensure the otah remains a soft custard texture and doesn't turn hard.
⏱️ 5 min - 5
Prepare your steaming dish by laying Daun Kaduk (wild betel leaves) at the bottom. Pour the mixed otah mixture evenly over the leaves.
⏱️ 2 min - 6
Steam the otah for 15 to 20 minutes, or until cooked through and set. The exact time may vary depending on the thickness of your otah.
⏱️ 18 min - 7
Serve the Grandma’s Signature Nonya Otah immediately while it’s hot. Enjoy!