Otak-otak

Otak-otak(lit.brainsinMalayandIndonesian;Thai:โอตัก-โอตัก) is aSoutheast Asianfish cakemade of groundfishmixed with spices and wrapped in leaf parcels.Otak-otakis traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or withsteamed riceas part of a meal.
The earliest preparations ofotak-otakis believed to have originated inPalembang cuisineofSouth Sumatra, where it takes the form of grilledbanana leafparcels filled with a mixture of ground fish,tapiocastarch and spices.Regional varieties which bear the nameotak-otakare widely known across Indonesia and other Southeast Asian countries,though they may have little in common with the Palembang version. In Singapore and southern Malaysia, the reddish-orange or brown colour of its contents is acquired from chili, turmeric and other spices.
Otak-otakis widely spread on both sides of theStraits of Malacca. It is believed that the dish was a fusion ofMalay(Palembangese) andPeranakanorigins.In Indonesia, the name of the dish is said to be derived from the notion that thePalembangotak-otakresemblesbrain matter: the mixture of ground fish meat and tapioca starch is whitish grey, soft and almost squishy.From Palembang, it is believed to have spread to the islands ofSumatra,Java, and the rest of theMalay Peninsula.Three Indonesian cities are famous for theirotak-otak:Palembang,JakartaandMakassar.InBangka island, the town of Belinyu is famous as a production center ofotak-otak.
The town ofMuar,Johorlocated south of West Peninsular Malaysia is renowned for its version ofotak-otak.It is a culinary attraction for tourists from surrounding states and neighbouring Singapore, where the dish is known asotahor烏打in Chinese.
Otak-otakis made by mixingfish pastewith a mixture of spices. The type of fish used to makeotak-otakmight vary:mackerelis commonly used in Malaysia, whileikan tenggiri(wahoo) is popular ingredient in Indonesia. Other types of fish such asbandeng(milkfish) and the more expensiveikan belida(featherbackfish) might be used.
In Indonesia, the mixture typically containsfish paste,shallots, garlic,scallions,egg,coconut milk, andsagoortapiocastarch. In Jakarta, Indonesia, one findsotak-otakbeing sold in small stalls near bus stops, especially during afternoon rush hour. In Makassar, the main ingredient is fresh king mackerel fish, also called king fish orspanish mackerel.
In Malaysia, it is usually a mixture betweenfish paste,chili peppers, garlic,shallots,turmeric,lemon grassandcoconut milk. The mixture is then wrapped in either banana, coconut or nipa palm leaf that has been softened by steaming, then grilled or steamed.
There are different varieties ofotak-otakoriginating from different regions. Althoughotak-otakis traditionally made with fish meat, modern versions ofotak-otakmay usecraborprawnmeat or even fish head.
In Indonesia,otak-otakis commonly associated withPalembang, SouthSumatra.However, other regions in Indonesia are also popular for theirotak-otakrecipes, such as inJakartaandMakassar. In Palembang, people eatotak-otakwithcuko(Palembangesesweet and sour spicy vinegar sauce), while across the strait onBangka Belitungislands, the slightly different sourcukosauce is made with a mixture of vinegar, shrimp paste andfermented soybean paste.In Jakarta and Makassar however, it is enjoyed with spicypeanut sauce.
InTanjungpinang,Bintan Island,otak-otakis generally made from fish and cuttlefish meat, also typical of this area is the use of fish bones. It is mixed with spices and wrapped using coconut leaves.
Theotak-otakfrom southern Peninsular 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 drier and with a more distinct smoky fish aroma. Unlike the pale white colouration of most Indonesianotak-otak,otak-otakfrom Malaysia and Singapore is reddish-orange from the use of chilli paste and often heavily spiced.
Muar-styleotak-otakis wrapped insideattap(Nipa palm) leaves and clipped using stapler or toothpick at both ends before being grilled or roasted on the stove.While fishotak-otakis most common, Muar-styleotak-otakmay also be made with prawns,cuttlefish, crab meat, fish head and evenchicken.Besides being wrapped and grilled inattapleaf parcels. Muar-styleotak-otakmay be steamed as an alternative cooking method.
Peranakan-styleotak-otak(Malay:otak-otak Nyonya) from the northern Malaysian state ofPenangis prepared with a mixture of ground fish, eggs, herbs, wrapped inbanana leafbefore steaming.
In the Philippines,Tausūg peoplecreatedutak-utakmade of shredded tuna meat mixed with spices, grated coconut and then fried in vegetable oil.
A type of delicacy similar tootak-otakfrom the Malaysian state ofTerengganuis calledsata. A similar Indonesian dish employing banana leaf is calledpepes. Other types ofotak-otakinclude dishes calledpais ikan,botokthat are made of fish paste cooked in banana leaves.
The northern Philippine province ofPangasinanhas a similar delicacy calledtupig, which is cooked in the same manner asotak-otak, thoughtupigis sweetened. A thick batter made of glutinous rice flour (known locally asgalapong) coconut strips, coconut milk, sugar and nuts is wrapped in banana leaves, and then grilled over coals.