Singapore – Otak Otak

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by Ananya Fatima

Otak Otak is actually known as the Spicy fish cake. We can blend the fish paste and then all the spices that make that spicy. Most of the people said this is the ” CUSTARD OF FISH “ because it is like a paste, we chopped the fish in the spices and make a paste. It is basically linked with the “NAYONA DISH”. It is a creamy custard of fish, it may look so weird to eat but this is actually one of the best dishes to eat in Singapore. Its creamy taste with full of spices and its aroma of herbs is so delicious. Many people steam the fish paste with coal and coal gives you the best aroma and served on the banana leaves. Many dishes of Singapore are served on banana leaves instead of plates and all those formalities. This is basically related to their culture to serve in the banana leaves.

Otak Otak is the combination of BANANA LEAVES WITH FISH PASTE.

Otak Otak is basically originated from both of the countries like “MALAYSIA” and “SINGAPORE” but with the passage of time it popular all around the world but in different versions and different varieties. Every country wants to add their flavor and ingredients and try to make more delicious. Every country has its own ingredients and unique ingredients so they can add that.

Every country makes a new version of Otak Otak and discovers another name for the same dishes. Otak Otak is present at all the festivals and events of Singapore. Some of the events are incomplete without Otak Otak.

ORIGIN

This dish is firstly originated in “PALEMBANG” which is the city of INDONESIA. People serve it for the first time in banana leaves which is fully grilled and smells so good.

MEANING OF OTAK OTAK

Otak Otak is the meaning of “BRAIN. So it is called as the brain of fish.

VARIATION OF NAMES

  • Satay
  • Pais ikan
  • Tupig
  • Botok
  • Otak Otak
  • Fish paste

RECIPE

INGREDIENTS

FOR FISH PASTE

  • Salt
  • Red chili
  • Lime leaves
  • Oil
  • Coconut milk
  • rice flour
  • eggs
  • Fish

FOR WRAPPING

  • Banana leaves
  • Toothpicks
  • Salt

FOR SPICE PASTE

  • Red chili powder
  • salt
  • Turmeric
  • Garlic (paste)
  • Ginger (paste)
  • Tomatoes

METHOD

The first thing that you have to do is the shredding of fish meat in the bowl like this.

Now add all the ingredients in the bowl for spice paste.

Take e sauce pan and add all the ingredients and start frying it until its color changes to brownish red so you paste is ready.

Now take 2 more ingredients like

Milk cream and white flour.

Add both of them in the grinder and start grind it until it looks like paste.

Processed with VSCO with hb1 preset

Now put the masala on the banana leaves like this.

Now fry them in the pan or grilled them under coal steamed so it gives you delicious taste.

Final look is ready.

Preparation time: 35 minutes

Cooking time: 20 minutes

Total time: 1 hour

Servings: 4 people

Course: main course

Origination: Indonesia

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