Otak-otak
The earliest preparations of otak-otak is 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.[1] In Indonesia, the name of the dish is said to be derived from the notion that the Palembang otak-otak resembles brain matter: the mixture of ground fish meat and tapioca starch is whitish grey, soft and almost squishy.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.[11] 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.Muar-style otak-otak is wrapped inside attap (Nipa palm) leaves and clipped using stapler or toothpick at both ends before being grilled or roasted on the stove.In the Philippines, Tausūg people created utak-utak made of shredded tuna meat mixed with spices, grated coconut and then fried in vegetable oil.
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