 Otak-otak served in Jakarta | |
| Alternative names | Otah[1] |
|---|---|
| Place of origin | Indonesia[2][3][4][5] |
| Region or state | Southeast Asia |
| Associatedcuisine | Indonesia[4]Malaysia,Singapore[1] |
| Main ingredients | Fish, spices,leaves |
Otak-otak (lit.brains inMalay andIndonesian;Thai:โอตัก-โอตัก) is aSoutheast Asianfish cake made of groundfish mixed with spices and wrapped in leaf parcels.Otak-otak is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or withsteamed rice as part of a meal.
The earliest preparations ofotak-otak is believed to have originated inPalembang cuisine ofSouth Sumatra, where it takes the form of grilledbanana leaf parcels filled with a mixture of ground fish,tapioca starch and spices.[6] Regional varieties which bear the nameotak-otak are widely known across Indonesia and other Southeast Asian countries,[7] 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 fromchili,turmeric and other spices.[1]
Otak-otak is widely spread on both sides of theStraits of Malacca. It is believed that the dish was a fusion ofMalay (Palembangese) andPeranakan origins.[1] In Indonesia, the name of the dish is said to be derived from the notion that thePalembangotak-otak resemblesbrain matter: the mixture of ground fish meat and tapioca starch is whitish grey, soft and almost squishy.[6] From Palembang, it is believed to have spread to the islands ofSumatra,Java, and the rest of theMalay Peninsula.[3] Three Indonesian cities are famous for theirotak-otak:Palembang,Jakarta andMakassar.[6] InBangka island, the town of Belinyu is famous as a production center ofotak-otak.[4]
The town ofMuar,Johor located south of West Peninsular Malaysia is renowned for its version ofotak-otak.[8][9] It is a culinary attraction for tourists from surrounding states and neighbouring Singapore, where the dish is known asotah or烏打 in Chinese.[1][8]
Otak-otak is made by mixingfish paste with a mixture of spices. The type of fish used to makeotak-otak might vary:mackerel is commonly used in Malaysia, whileikan tenggiri (wahoo) is popular ingredient in Indonesia. Other types of fish such asbandeng (milkfish) and the more expensiveikan belida (featherback fish) might be used.[6]
In Indonesia, the mixture typically containsfish paste,shallots, garlic,scallions,egg,coconut milk, andsago ortapioca starch. In Jakarta, Indonesia, one findsotak-otak being 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 grass andcoconut milk. The mixture is then wrapped in either banana, coconut or nipa palm leaf that has been softened by steaming, then grilled or steamed.[10]
There are different varieties ofotak-otak originating from different regions. Althoughotak-otak is traditionally made with fish meat, modern versions ofotak-otak may usecrab orprawn meat or fish heads.
In Indonesia,otak-otak is commonly associated withPalembang, SouthSumatra.[7] However, other regions in Indonesia are also known for theirotak-otak recipes, such asJakarta andMakassar. In Palembang, people eatotak-otak withcuko (Palembangese sweet and sour spicy vinegar sauce), while across the strait onBangka Belitung islands, the slightly different sourcuko sauce is made with a mixture of vinegar, shrimp paste andfermented soybean paste.[4] In Jakarta and Makassar, it is enjoyed with spicypeanut sauce.[7]
InTanjungpinang,Bintan Island,otak-otak is 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.[11]
Theotak-otak from 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-otak from Malaysia and Singapore is reddish-orange from the use of chilli paste and often heavily spiced.
Muar-styleotak-otak is wrapped insideattap (Nipa palm) leaves and clipped using a stapler or toothpick at both ends before being grilled or roasted on the stove.[8] While fishotak-otak is most common, Muar-styleotak-otak may also be made with prawns,cuttlefish, crab meat, fish heads andchicken.[8] Besides being wrapped and grilled inattap leaf parcels, Muar-styleotak-otak may be steamed as an alternative cooking method.[8]
Peranakan-styleotak-otak (Malay:otak-otak Nyonya) from the northern Malaysian state ofPenang is prepared with a mixture of ground fish, eggs, and herbs, wrapped inbanana leaves before steaming.
In the Philippines,Tausūg people createdutak-utak made of shredded tuna meat mixed with spices and grated coconut, then fried in vegetable oil.[12]
A dish similar tootak-otak from the Malaysian state ofTerengganu is calledsata. A similar Indonesian dish employing banana leaf is calledpepes. Other types ofotak-otak include dishes calledpais ikan,botok that are made of fish paste cooked in banana leaves.
The northern Philippine province ofPangasinan has a similar dish calledtupig, which is cooked in the same manner asotak-otak, thoughtupig is 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.
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