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Otak-otak Holland Rice Bowl

A satisfying rice bowl topped with caramelized Seafoodking otak-otak Holland, a soft-boiled egg, and bold savory sauces, perfect for a modern, comforting meal.

A satisfying rice bowl topped with caramelized Seafoodking otak-otak Holland, a soft-boiled egg, and bold savory sauces, perfect for a modern, comforting meal. Ingredients 4–5 pcs Seafoodking otak-otak Holland, sliced 2 bowls steamed white rice (short-grain or jasmine) 2 eggs (for soft-boiled eggs) 2 tbsp soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 1 tsp sugar (optional) 2 cloves garlic, minced 1 tbsp oil (for cooking) Toppings: Chili oil or sambal, to taste Mayonnaise or spicy mayo Chopped spring onions Sesame seeds Nori strips (optional) Instructions Prepare the Eggs Boil eggs for 6–7 minutes for a soft center. Transfer to ice water, peel, and set aside. Cook the Otak-Otak Heat oil in a pan over medium heat. Add sliced otak-otak Holland and sear until lightly golden on both sides. Make the Sauce Add garlic to the pan and sauté until fragrant. Pour in soy sauce, oyster sauce, sesame oil, and sugar. Toss the otak-otak until well coated and slightly caramelized. Assemble the Bowl Place warm rice into serving bowls. Arrange the glazed otak-otak on top. Add Toppings Cut the soft-boiled eggs in half and place on the rice. Drizzle with chili oil and mayonnaise. Finish with spring onions, sesame seeds, and nori if using. Serve Serve immediately while warm for the best texture and flavor.

otak-otak-holland-rice-bowl

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