KEY INFORMATION
A Peranakan specialty snack made by mixing mackerel fish with mixture of chilli paste, spices and coconut milk. Steaming or grilling is usually used to prepare this dish. It can be eaten as snack, with bread or rice as part of meal. Contains no preservatives.
COUNTRY/PLACE OF ORIGIN
Malaysia
DIETARY
Halal
Trans-Fat FreePREPARATION
- Cooking directions:
- • Steam:
- Steam for 12- 15 minutes
- • Microwave:
- Wrap otak with cling film and microwave over medium heat for 3 - 4 minutes
- • Oven toast:
- Wrap otak with banana leaf or foil and bake for 15 minutes at 240°C
STORAGE INFORMATION
Keep frozen below -18°C
INGREDIENTS
- Fish Meat (Mackerel), Coconut Milk, Onion, Garlic, Tapioca Starch, Sugar, Monosodium Glutamate (E621), Salt, Fish Sauce (Anchovies, Salt, Sugar)
- • Curry Powder: Cumin, Coriander, Nutmeg
- • Chilli Paste: Dried Chilli, Lemongrass, Galangal, Candlenut, Cooking Oil
- • Cooking Oil: Blend of Palm Olein, Peanut Oil and Sesame Oil
NUTRITIONAL DATA
- AttributesPer Serving (180g)
- Energy2176kJ
- Trans Fat0g
- Protein20g
- Total Fat34.9g
- Saturated Fat26.5g
- Cholesterol32.8mg
- Carbohyrate31g
- Dietary Fibre3.4g
- Sodium720mg
