Otak-otak

Otak-otak is a cake made of fish meat and spices. It is widely known across Southeast Asia, where it is traditionally served fresh, wrapped inside a banana leaf. Otak-otak is found in Malaysia. The southern Malaysian town of Muar in Johor is a popular destination for it. Otak means brains in  Malay, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being grey, soft and almost squishy. It can be eaten as a snack or with bread or rice as part of a meal. Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices. 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. Nyonya otak-otak (Malay: otak-otak Nyonya), with Peranakan origins, from the northern Malaysian state of Penang, is steamed as a cake in pandan leaf. 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 Malaysia 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.