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.
No comments:
Post a Comment