Otak-otak | Edisi Indonesia
🐟 Unraveling the Mystery of Otak-Otak: A Tasty Adventure
Imagine a delightful snack that hails from the heart of Southeast Asia, a grilled fish cake known as otak-otak. But why the peculiar name? Well, "otak" in Indonesian and Malay means "brains." Now, don't worry; you won't be eating any brains. The name actually comes from the dish's intriguing appearance. It's soft, almost squishy, and its whitish-grey color gives it a resemblance to brains – at least in Indonesia.
But here's where it gets even more interesting. Across the sea in Malaysia and Singapore, otak-otak takes on a different hue. With a reddish-orange or brownish color, it's transformed by a magical blend of chili, turmeric, and curry powder. This delicious treat, wrapped in a banana leaf, is a culinary adventure that beckons you to explore the flavors of Southeast Asia. It's not just a snack; it's a taste sensation waiting to be discovered. So, are you ready to embark on a journey through the world of otak-otak? 🌶️🍚
🐟 Defenition
A grilled fish cake called otak-otak (also spelled otah-otah, otah, or otak) is made of ground fish meat combined with tapioca starch and spices. It is well-known throughout Southeast Asia, particularly in Indonesia, Malaysia, and Singapore, where it is customarily served fresh and wrapped in a banana leaf. It is also readily available abroad in many Asian grocery stores, where it is offered as frozen food. It can be consumed on its own as a snack or alongside steamed rice as a meal.🍚
A grilled fish cake called otak-otak (also spelled otah-otah, otah, or otak) is made of ground fish meat combined with tapioca starch and spices. It is well-known throughout Southeast Asia, particularly in Indonesia, Malaysia, and Singapore, where it is customarily served fresh and wrapped in a banana leaf. It is also readily available abroad in many Asian grocery stores, where it is offered as frozen food. It can be consumed on its own as a snack or alongside steamed rice as a meal.🍚
Otak means "brains" in Indonesian and Malay, 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. 🌶️
🐟 Distribution
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. 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.
🐟 Composition
Otak-otak is made by mixing fish paste with a mixture of spices. Mackerel is commonly used in Malaysia, while ikan tenggiri (wahoo) is popular ingredient in Indonesia. Other types of fish such as bandeng (milkfish) and the more expensive ikan belida (featherback fish) might be used. The ground fish and starch is seasoned with spices which usually includes garlic, shallot, coconut milk, pepper, salt and sugar.Read also: Otak-otak Recipe
In Indonesia, the mixture typically contains fish paste, shallots, garlic, scallions, egg, coconut milk, and sago starch or can be substituted for tapioca 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.
In Jakarta, Indonesia, otak-otak being sold in small stalls near bus stops, especially during afternoon rush hour. Some of the best otak-otak can be found in Makassar; the main ingredient is fresh king mackerel fish, also called king fish or spanish mackerel.
In Malaysia, otak-otak is made from ground fish meat mixed with some spices such as chili, turmeric, and curry powder to add taste. The bones of fishes are first removed as only the fish meat is used, then blended using machine to make it softer. Chili, spices, salt, soy sauce and a little bit of flour are then added to the fish meat and are mixed well. Otak-otak is normally being wrapped inside the attap (Arenga pinnata) leaves and clipped using stapler or toothpick at both ends before being grilled or roasted on the stove.
The flavor combines the fragrance of burnt attap leaves, the softness of fish meat and chili spices. The degree of spiciness corresponds to the amount of chilies being used. Since otak-otak is boneless fishcake, it is also suitable for children. While fish otak-otak is most common, otak-otak is also made with prawns, often resulting in a more textured variety. In Muar, there is also otak-otak made from cuttlefish, fish head and even chicken.
Other than grilling, some otak-otak might be steamed instead.[citation needed] Steamed otak-otak is in rectangular shape without any attap leaves wrapping. Otak-otak are served best freshly hot, as a side dish with rice or as snacks during tea time.
🐟 Regional varieties
There are different types and 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. 🥜
- Otak-otak nyonya (The brains of the mistress), originally from Peranakan, are found in northern Malaysia, Penang, steamed in pandanus leaves. 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. 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.
- However, otak-otak in the east and south coast of Malaysia and in Singapore are packaged as small pieces in coconut leaves or bananas and baked (Singapore versions are usually baked in pandanus leaves). It produces more brick-brained brains, drier with the smell of fish smoke. The different brain cells exist, including the white version, without spice. People in Palembang eat such food with cuko.
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-otak may utilize crab or prawn meat, squid or even fish head. Additionally, the modern version also uses crushed fish fillings and blended with additives such as tepong kanji which makes the contents of gummy.
Today, we can find it in all regions in Indonesia. Other provinces also have a unique Otak-Otak recipe. For example, there is Makassar and Jakarta style. In Jakarta, people use spicy peanut sauce
Other types of otak-otak include a meal known as pais ikan and satar produced from fish paste cooked in a banana leaf package.
🐟 Similar dish
A type of otak-otak from Terengganu is called Sata. A similar Indonesian dish employing banana leaf is called pepes. Other types of otak-otak include dishes called pais ikan, botok that are made of fish paste cooked in banana leaves. Otak-otak is quite similar to Szczecin paprikas (Polish: Paprykarz szczeciński). The Philippines have a similar delicacy called tupig. A thick batter made of glutinous rice flour (known locally as galapong) coconut strips, coconut milk, sugar and nuts is wrapped in banana leaves, and then grilled over coals. 🌴
Resourses: Wikipedia, http://nesia.id/otak-otak-pride-riau.html
Resourses: Wikipedia, http://nesia.id/otak-otak-pride-riau.html
