Otak-Otak is a fish cake dish that is common in Malaysia as well as Singapore and Indonesia. As with many local dishes, there are regional variations to the otak-otak. The Penang otak-otak, which has Nyonya influence, is a steamed fish cake made from a mixture of eggs, fish fillet and a whole lot of herbs including serai (lemon grass), lengkuas (galangal), ginger, kunyit hidup (fresh tumeric), dried chillies, daun mengkudu (morinda), daun limau purut (kaffir lime leaf), on a bed of daun kaduk (Piper sarmentosum, pointed pepper), and the whole thing wrapped with banana leaf. The style of wrapping otak-otak is unique and immediately recognizable - it is such that the egg and fish mix do not run out.
The wrap is held together by a lidi (coconut leaf rib) though nowadays it is simply stapled. It is commonly sold at economy rice stalls, in which case it is often simply prepared on trays - otak-otak lovers prefer those wrapped in banana leaf; there is nothing like the aroma of freshly steamed fish when the otak-otak is unwrapped.
Ingredients of Otak-Otak:
fish - kurau (threadfin)
egg yolk
serai (lemon grass)
lengkuas (galangal)
kunyit hidup (fresh tumeric)
daun mengkudu (morinda leaf)
daun limau purut (kaffir lime leaf)
daun kaduk (pointed pepper leaf)
shallots
ginger
coconut milk
banana leaves, for wrapping
Otak-Otak
Otak-Otak
Where to find Otak-Otak
Otak-Otak is available at the following locations in Penang:
At Hou Mei Yuen Cafe in Bukit Jambul (lunch), every Mondays, Wednesdays and Fridays
Super Tanker Food Court, Lip Sin Garden
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