2. Otak-otak / otah-otah

Otak-otak grilled over charcoal.

Source: members.virtualtourist.com

It is a spicy fish cake originated from Thailand ho mok, Indonesia, and Malaysia. It is very popular in these countries and Singapore. Over years, it has been altered and modified and become one of Peranakan specialties. It can be eaten as snack or with salad, plain rice, sandwich, or katong laksa. It can be steamed or grilled over charcoal. It is basically made by minced fish paste, chilies, garlic, shallots, turmeric, lemon grass, and coconut milk. The mixture will be wrapped by a leaf, normally banana or coconut leaf is used.

Indonesia’s otak-otak looks whiter since no additional red chili sauce is put in it while Malay style otak-otak , especially in Malaysia and Singapore, with red chili sauce in it, looks reddish and is spicier and hotter. Nyonya otak-otak can always be found in Penang, Malaysia. It is steamed as a cake in pandan leaf. Other than traditional otak-otak made by fish meat, there are also other versions with other kinds of meat such as crab, prawn, cuttlefish, or even chicken. Muar of Johor state of Malaysia is very famous for its fresh and original otak-otak.

Peranakan version.

Source: www.powsing.com.sg