Otak-Otak

Otak-otak is found in certain parts of Indonesia, Malaysia and Singapore. The southern Malaysian town of Muar inJohor 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.

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, scallions, egg, coconut milk, and sago flour or can be substituted for cassava starch. In Malaysia, it is usually a mixture between fish paste, chili peppers, 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 can also find otak-otak made from cuttlefish, fish head and even chicken. The Muar otak is particularly renowned.

Telur Pindang

Telur Pindang is a Johorean signature, popular during auspicious occasions especially wedding. It's a door gift given in a  form of "bunga telur" to guest attending the wedding invitation.It’s a Johor tradition to use Telur Pindang instead of ordinary hardboiled eggs.

It's unique in its taste and colour. Its dark colour and the smell of herbs differentiates it from the ordinary boiled egg. Its taste comes from the myriad of herbs and condiments that gets absorbed during the boiling process. 

The preparation of telur pindang` entails lots of patience because it takes a long time to prepare. It begins with the selection of the finest quality farm-fresh eggs.  These eggs are then washed and readied for boiling in a brew of herbs and spices over a period of at least 3 days.  

This special concoction is made from herbal leaves with local names like, Daun Senduduk, Daun Manggis (mangosteen leaf), Daun Jambu Batu (guava leaf), Daun Bebuas, Daun Serai Wangi (lemongrass), Daun Salam, Daun Limau Purut (kaffir lime leaf), Daun Lengkuas (wild ginger leaf), Daun Pandan and onion and garlic skins. 

The mixture of the leaves from the senduduk, guava and mangosteen trees provides the dark colour for the eggs.