Otak otak

It is assumed that initially the manufacture of otak-otak was distributed mainly on the Malacca Peninsula , both among the indigenous population and among immigrants from China , but over time it was adopted in large areas of the Malay archipelago . As a result, this dish is currently very popular in Malaysia and Singapore, as well as in Indonesia ^{[1] [2] [3] [4]} . Moreover, in the latter it is most prevalent in areas that have traditionally strong ties with Malaysia: on the Riau archipelago , the islands of the Bank and Belitung , as well as on the Indonesian territory of Kalimantan and Makasar . The name of the dish, common to all three countries, is a doubling of the word “ otak ” ( Malay. Otak-otak , indon. Otak-otak ), which in Malay and Indonesian means “ brain ” ^{[5] [6]} . This name is associated with the external similarity of raw minced fish , which serves as the basis of the dish, with the brain of a person or animal ^{[7] [8] [9]} .

Otak-otak can be prepared from many types of fish, mainly marine. Most often, species of the mackerel and snapper families are used. Preferences are mainly due to the features of the ichthyofauna and fishing traditions of the respective regions. So, on the northern coast of Central and East Java , otak otak from the khanos prevailing here is very popular ^{[1] [2] [3] [4]} . Sometimes otak-otak goes to various seafood , in particular, crabs and squid - in its pure form or mixed with fish, and very rarely - chicken or meat ^{[10] [11]} .

The headless and boneless fish is processed into minced meat along with a certain set of additional ingredients: most often they are onions , green onions , leeks , shallots , garlic , capsicum , lemongrass and other herbs ^{[1] [2] [ 3] [4] [8] [9]} . Traditionally, special metal hatchets are used for the preparation of minced meat, however, manual and electric meat grinders and food processors are increasingly being used ^{[12] [4]} .

A certain amount of flour is usually added to the minced meat - usually saga , tapioca or rice, egg white , as well as coconut milk or coconut cream in a rather large volume - as a rule, a quarter or a third of the volume of fish. Minced meat is seasoned with salt , sugar , ground pepper , chopped galangal and other spices . Sometimes turmeric is added to it, due to which the finished product acquires a yellowish color ^{[1] [2] [3] [4] [8] [9]} .

The minced meat is divided into portions with a volume of, as a rule, not more than 100 ml , which are given an oblong shape - such as small elongated cutlets or sausages . Each of them is wrapped in a bundle of fresh banana leaf . Less commonly used for wrapping leaves of palm trees or some other plants. For example, in some areas of Western Malaysia and Singapore, pandanus leaves are often used ^{[1] [2] [3] [4]} . Before wrapping leaves are usually scalded with boiling water or steam to give them more elasticity. To fix the bundles, palm fibers were previously used; nowadays, natural or synthetic threads , as well as paper clips and toothpicks are widely used ^{[4] [13]} .

It is customary to bake traditionally bundled bundles on coals , however, in modern urban conditions, various types of frying are practiced - in a frying pan or wok , as well as in the oven ^{[8] [9]} . In the process of frying, they turn over several times. There is also a less common option for cooking otak-otaka - steamed, which, in particular, is traditional for the Malaysian state of Penang ^[13] .

It is customary to serve otak-otak to the table in an unfolded or half-open form. Removed from the foliage shell, it usually looks like a cylindrical or flattened bar, less often a parallelepiped usually about 8-15 cm long. The consistency of the product is quite dense, its color can vary from white to light brown or yellow - depending on the types of fish used and additives, leaves used for wrapping, as well as cooking features ^{[8] [9] [13]} .

Otak-otak can be the main course, but more often serves as a light snack . As a rule, various sauces are served with it - most often soy , peanut , pepper or tamarind ^{[8] [9] [13]} . Occasionally, the use of otak-otak in various complex dishes is practiced, where it is mixed with other ingredients in sliced ​​form ^[14] . In Malaysia, Indonesia and Singapore, otak-otak is often served in restaurants and taverns specializing in national cuisine, and is also sold by street vendors - usually undeveloped - and is a fairly popular street food ^{[8] [9] [13]} .

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