OTAK-OTAK
Otak Otak (meaning “brains” in Malay, it’s a name derived from its soft, mushy texture) , also known as Otah , a perennial favourite in Singapore , this Peranakan dish snack was originally spicy fish grilled with banana leaves. Over time, this has evolved to a chilli and spice paste with fish flakes that is grilled in a banana leaf over a charcoal fire. Otak Otak is made from fish paste mixed with spices, which includes coriander, candle nut, turmeric, lemon grass, coconut milk , garlic and shallots. The right combination of spices and chilli with create a paste that is not too mushy with just the right blend of spice and coconut flavour to offset the fish taste. The fish paste being mixed with chilli is orange in color when ready to serve.
The fish paste is wrapped in a banana leave( sometimes pandan or coconut leave) that has been softened by steaming and then grilled over a charcoal fire . The aroma is very pleasant and enticing.
A good Otak Otak is one where the pandan leave is slightly burnt, and the otah is not too spicy hot , when you eat it , must be soft and the spices should linger in your mouth after you have eaten it.
There are some places that also add shrimps, squid or crab meant into the fish paste to give an added taste and nowadays one can find vegetarian versions and also canned Otak otak paste .Otak otak can be eaten on its own as a snack , Singaporeans sometimes have it with white loaf bread or it can complement other local favourites .
Those who have never tried it might find this an acquired taste, but otak otak is so commonly sought-after in Singapore that every food centre has one or two stalls
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
The fish paste is wrapped in a banana leave( sometimes pandan or coconut leave) that has been softened by steaming and then grilled over a charcoal fire . The aroma is very pleasant and enticing.
A good Otak Otak is one where the pandan leave is slightly burnt, and the otah is not too spicy hot , when you eat it , must be soft and the spices should linger in your mouth after you have eaten it.
There are some places that also add shrimps, squid or crab meant into the fish paste to give an added taste and nowadays one can find vegetarian versions and also canned Otak otak paste .Otak otak can be eaten on its own as a snack , Singaporeans sometimes have it with white loaf bread or it can complement other local favourites .
Those who have never tried it might find this an acquired taste, but otak otak is so commonly sought-after in Singapore that every food centre has one or two stalls
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs