Otak-Otak

Otak-otak is a grilled fish cake made of ground fish meat mixed with tapioca starch and spices. It is widely known across Southeast Asia, especially in Indonesia, Malaysia and Singapore, where it is traditionally served fresh, wrapped inside a banana leaf, as well as in many Asian stores

internationally — being sold as frozen food. It can be eaten solely as a snack or with steamed rice as part of a meal.

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 whitish grey, soft and almost squishy. Nevertheless, it was only otak-otak from Indonesia that has whitish color, while the otak-otak from Malaysia and Singapore has reddish-orange or brown coloring acquired from chili, turmeric and curry powder.

Otak-otak is found in certain parts of Indonesia, Malaysia and Singapore. In Indonesia, three cities are famous for their otak-otak; Palembang, Jakarta and Makassar, nevertheless most of coastal fishing towns in Indonesia are familiar with this dish. 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.

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

In Indonesia, otak-otak commonly associated with Palembang, South Sumatra. However, other regions in Indonesia also popular for their otak-otak recipes, such as Jakarta and Makassar. In Palembang, people eat otak-otak with cuko (Palembangese sweet and sour spicy vinegar sauce). While in Jakarta, they enjoy it with spicy peanut sauce.

In Malaysia otak-otak is commonly found in a small town called Muar, located south of West Peninsular Malaysia, Johor. The otak-otak from Muar is particularly renowned in Malaysia.^{[citation needed]} Nyonya otak-otak (Malay: otak-otak Nyonya), with Peranakan origins, from the northern Malaysian state of Penang, is steamed as a cake in banana leaf. The 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 drier and with a more distinct smoky fish aroma. The color of otak-otak from Indonesia is whitish, while the otak-otak from Malaysia and Singapore is reddish-orange. 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 or even fish hea

 

How to make Otak-otak

 

Seasoning ingredients:

1.     1/2 kg of mackerel meat / fish finely ground
2.     75 grams of corn starch
3.     200 cc coconut milk
4.     50 cc egg whites
5.     75 grams sugar
6.     ½ teaspoon pepper
7.     1 onion, finely ground
8.     2 cloves garlic, thinly rolled
9.     50 grams of scallions, thinly grinded
10.     Salt to taste
11.     banana leaves to taste

Procedure for Making brains Mackerel:

1. First Mix the dough with the egg and then wrap with banana leaves, tie both ends with a toothpick or skewer
2.  Then Bake until done, finished, Prescription these brains.

Tips: Use charcoal to make it more palatable and not too big flames, you can just use a non-stick frying pan (Teflon) to burn, then cover the pan and cook over low heat only.
Usually served with cuko or peanut sauce, it feels soft, tender and tasty. taste of mackerel will be felt with a mixture of herbs and spices that fit, and also nourish lohh, there's about 143 calories here, while fish 129 calories. please try just Prescription