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Malaysian Cooking Together Recipes – Otak Otak, Char Koay Teow

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Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

  1. Starter: Otak-Otak
  2. Main: Char Koay Teow
  3. Dessert: Click here for a link to the Food Sorcery favourites

Otak-Otak (Marinated Fish in Banana Leaves) – Starter


  • – 80g fish fillet, sliced into bite size (white fish preferably)
  • – 1 egg, beat lightly
  • – ½ teaspoon fish curry powder
  • – 2 tablespoon coconut milk }  mix together and leave out
  • – 1 teaspoon tamarind paste }  tamarind seeds
  • – 1 kafir lime leaf (shredded)
  • – 5 kaduk leaves (1 shredded & 4 to place as a base  in each  banana leaf)
  • – ½ teaspoon salt, ¼ teaspoon sugar
  • – 3/4 banana leaves (3 pcs cut into 9” x 9”) – clean and soften banana leaves by running over slow flame before use (this is to avoid the leaves from tearing)

Spice Paste:

  • – 2 stalks lemongrass (thick bottom), sliced
  • – 2 candlenut
  • – 2 big red chillies (deseeded and sliced)
  • – 6 small onions (peeled and halved)


  1. Grind the spice paste ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning, until it turns fine. Put to the side.
  3. Break the egg in a bowl then add in spice paste and mix well, followed by curry powder. Stir well again for about 2-3minutes.
  5. Add in the fish fillet and stir again for 2 minutes.
  7. Add coconut milk, shredded kafir and kaduk leaves and stir for another 2 minutes.
  9. Then add sugar and salt to taste.
  11. Place kaduk leaf first on the banana leaf and then put in the marinated fish.
  13. Wrap the leaf up and secure with a toothpick.
  15. Steam in a wok for 10 mins.

Char Koay Teow – Main


  • – 2 Tbsp vegetable oil
  • – 1 garlic clove, minced
  • – 1 Tbsp chili paste
  • – 4 medium size prawns
  • – 1 fish cake, slice thinly
  • – 1 tsp water
  • – 1 Tbsp light soya sauce
  • – 1 tsp dark soya sauce
  • – 1/2 tsp salt
  • – 120g koay teow (flat rice noodles)
  • – 1 egg
  • – 30g bean sprouts        
  • – 20g chives, cut into 3 cm lengths


  1. For seasoning, mix water, light soya sauce, dark soya sauce and salt together and put aside.
  3. Heat ¾ of the oil in a wok over medium heat.
  5. Fry prawns for a few seconds, take out and set aside.
  7. Using the same oil, turn the heat to low.
  9. Add in garlic, fry to light golden colour.
  11. Add chili paste, fry until oil separation (oil seep out)
  13. Add in half of the seasoning, stir well
  14. Add in noodles, stir well.
  16. Add fish cake, continue tossing the noodles.
  18. Sprinkle balance of the seasoning around the wok, to get the smoky flavor.
  20. Create empty space in the middle of the wok, pour balance of oil.
  22. Pour egg in, cover with noodles, leave it to set for a few seconds on high heat then stir.
  24. Add in fried prawns and chives, stir well then finally add in the bean sprouts. Stir well again, then remove from heat.

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