Follow these steps for perfect results
otak otak
steamed, broken into chunks
garlic
diced
shallot
diced
stock
any
cornstarch
mixed with water
water
mixed with cornstarch
egg
fried
yee mee
deep fried
Steam the otak otak for 15 minutes.
Break the steamed otak otak into big chunks.
Sauté diced garlic and shallot in oil until fragrant.
Add the cooked otak otak to the sautéed aromatics.
Pour in the stock and bring to a boil.
Thicken the soup with cornstarch mixture (cornstarch mixed with water).
Deep fry the yee mee noodles.
Serve the hot otak otak sauce over the fried yee mee.
Garnish with fresh diced garlic and shallot.
Expert advice for the best results
Adjust the amount of cornstarch mixture to achieve your desired soup thickness.
For a spicier kick, add chili flakes or sambal to the soup.
Everything you need to know before you start
15 minutes
The otak otak can be steamed ahead of time.
Garnish with fresh herbs and a drizzle of chili oil.
Serve hot.
Pair with a side of vegetables.
Complements the savory flavors.
Discover the story behind this recipe
Popular street food in Malaysia and Singapore.
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