Otak-otak

, Indonesia , Johor, Malaysia. , Singapore. Otak-otak is widely spread on both sides of the Straits of Malacca. It is believed that the dish was a fusion of Malay (Palembangese) and Peranakan origins. Three Indonesian cities are famous for their otak-otak: Palembang, Jakarta and Makassar. It is a culinary attraction for tourists from surrounding states and neighbouring Singapore, where the dish is known as otah or 烏打 in Chinese. ==Composition==

Otak-otak is made by mixing fish paste with a mixture of spices. The type of fish used to make otak-otak might vary: 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. ==Regional varieties==

There are different varieties of otak-otak originating from different regions. Although otak-otak is traditionally made with fish meat, modern versions of otak-otak may use crab or prawn meat or fish heads. In Indonesia, otak-otak is commonly associated with Palembang, South Sumatra. The otak-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 Indonesian otak-otak, otak-otak from Malaysia and Singapore is reddish-orange from the use of chilli paste and often heavily spiced. Muar-style otak-otak is wrapped inside attap (nipa palm) leaves and clipped using a stapler or toothpick at both ends before being grilled or roasted on the stove. == Similar dishes ==

A dish similar to otak-otak from the Malaysian state of 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. The northern Philippine province of Pangasinan has a similar dish called tupig, which is cooked in the same manner as otak-otak, though tupig is sweetened. 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. == See also ==