otak-otak
Sign in to saveAlso known as Origin from Muar
Otak-otak (lit. brains in Malay and Indonesian; ) is a Southeast Asian fish cake made of ground fish 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 with steamed rice as part of a meal.
Key facts
- Food.name
- Otak-otak
- Food.image
- Otak-otak Jakarta.JPG
- Food.image_size
- 230px
- Food.caption
- Otak-otak served in Jakarta
- Food.alternate_name
- Otah
- Food.place_of_origin
- Palembang
- Food.region
- Southeast Asia
- Food.national_cuisine
- Indonesia Malaysia, Singapore
- Food.main_ingredient
- Fish, spices, leaves
via Wikipedia infobox
Wikidata facts
- Instance of
- dish
- Subclass of
- snack
- Part of
- Indonesian cuisine
- Named after
- brain
- Country
- Indonesia
- Country of origin
- Indonesia
- Location
- Indonesia
- Image
- Otak-otak Ikan Kukus.jpg
Show 4 more facts
- cuisine
- Indonesian cuisine
- culture
- culture of Indonesia
- Commons category
- Otak-otak
- serving temperature
- cold
via Wikidata · CC0
~6 min read
Encyclopedic overview
7 sectionsContents
- Origins and distribution
- Composition
- Regional varieties
- Similar dishes
- See also
- References
- External links
Otak-otak (lit. brains in Malay and Indonesian; ) is a Southeast Asian fish cake made of ground fish 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 with steamed rice as part of a meal.
The earliest preparations of otak-otak are believed to have originated in Palembang cuisine of South Sumatra, where it takes the form of grilled banana leaf parcels filled with a mixture of ground fish, tapioca starch and spices. Regional varieties which bear the name otak-otak are widely known across Indonesia and other Southeast Asian countries, 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 from chili, turmeric and other spices.
Excerpted from Wikipedia’s “otak-otak” article, available under the CC BY-SA 4.0 licence.