Otak-otak

Otak-otak in Makassar

Otak-otak and Katong laksa.

Otak-otak (Chinese: 鲤鱼包) is a fish cake found throughout Indonesia. The southern Malaysian town of Muar is a popular destination for it -- people from surrounding states often visit to buy the famous otak-otak in bulk. It is also known as otah-otah, otah or otak in Singapore. Otak means brains in Malay and Indonesian, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being on the soft and squishy side.

It can be eaten as a snack or with bread or rice as part of a meal.

Composition

Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices including chillies, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.

While fish otak-otak is most common, otak-otak is also made with prawns, often resulting in a more textured variety. In Muar, you will also be able to find otak-otak made from cuttlefish, fish head and even chicken.

Regional varieties

There are different forms of otak-otak originating from different regions. Nyonya otak-otak (Malay: otak-otak Nyonya), with Peranakan origins, from the northern Malaysian state of Penang, is steamed as a cake in pandan leaf. However, otak-otak from the south of Malaysia and from Singapore is wrapped up as a thin slice using banana or coconut leaf and grilled over a charcoal fire. As a result, it ends up reddish-orange, drier and with a more distinct smoky fish aroma. Other varieties of otak-otak do exist, however, the most common of which is a non-spicy, white-coloured version. In Indonesia, it's called otak-otak Palembang and served with spicy peanut sauce.

Although otak-otak is traditionally made with fish meat, modern versions of otah often utilize crab or prawn meat.

Other types of otak-otak include dishes called pais ikan and sate that are made of fish paste cooked in banana leaves.

External links

• Otak-Otak Recipe