Otak-otak
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Otak-otak is a fish cake from Malaysia and Singapore. In Singapore, it is more commonly known as otah or otak. The southern Malaysian town of Muar is particularly famous for it. It can also be found in Indonesia, especially in Sulawesi.
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 leaf(usually a banana leaf) that has been softened by steaming, then grilled or steamed.Regional varieties
There are different forms of otak-otak originating from different regions. Nonya otak-otak, 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 (although the Singaporean version is often grilled in pandan leaf). 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.Although otak-otak is traditionally made with fish meat, modern versions of otah often utilize crab or prawn meat.
There is also a dish called pais ikan which is made of fish paste cooked in banana leaf, and is sometimes called otak-otak.
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