Otak-otak

Otak-otak

Otak-otak served with rice, Bukit Batok, Singapore
Origin
Place of origin	Insular Southeast Asia
Region or state	Indonesia, Malaysia and Singapore
Dish details
Main ingredient(s)	Fish meat, banana leaf

Otak-otak (Chinese: 鲤鱼包) is a cake made of fish meat and spices. It is widely known across Southeast Asia, where it is traditionally served fresh, wrapped inside a banana leaf, as well as in many Asian stores internationally - being sold as frozen food and even canned food.

Distribution

Otak-otak in Makassar, Indonesia

Otak-otak and Katong laksa of Singapore

Otak-otak at Muar, Malaysia

Sata of Terengganu, Malaysia being cooked on a grill.

Otak-otak of Muar, Malaysia

Otak-otak is found in certain parts of Indonesia, Malaysia and Singapore. The southern Malaysian town of Muar in Johor is a popular destination for it — people from surrounding states and even Singaporeans often visit to buy the famous otak-otak in bulk. It is commonly known in Singapore as otah. Otak means brains in Indonesian and Malay, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being grey, soft and almost squishy.^{[citation needed]}

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. In Indonesia, the mixture typically contains fish paste, shallots, garlic, green onions, egg, coconut milk, and sago flour or can be substituted for cassava starch. While in Malaysia, it is usually a mixture between fish paste, 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.^[1]

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

In Jakarta, Indonesia, one finds otak-otak being sold in small stalls near bus stops, especially during afternoon rush hour. Some of the best otak-otak can be found in another Indonesian city, Makassar. The main ingredient is fresh King Mackerel Fish or known as King Fish.

Regional varieties

There are different forms of otak-otak originating from different regions.

In Indonesia, it originated from Palembang, South Sumatra. However, other regions in Indonesia have been populared for their otak-otak as well such as Jakarta and Makasar. In Palembang, people eat otak-otak with cuko (Palembangese spicy tamarind sauce). While in Jakarta, they enjoy it with spicy peanut sauce.

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 Indonesia, the south of Malaysia, and 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.

Although otak-otak is traditionally made with fish meat, modern versions of otak may utilize crab or prawn meat. A similar Indonesian dish employing banana leaf is called pepes. Other types of otak-otak include dishes called pais ikan, botok, and sata that are made of fish paste cooked in banana leaves.

Central Europe

Otak-otak is quite similar to Szczecin paprikas (Polish: Paprykarz szczeciński).

References

1. ^ Otak-otak.

External links

• Otak-Otak Recipe
• Terengganu government tourism - Otak-otak.