otak-otak
Sign in to saveAlso known as Origin from Muar
Otak-otak (lit. brains in Malay and Indonesian; ) is a Southeast Asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. Otak-otak is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or with steamed rice as part of a meal.
In the Vinony graph
Within Vinony's link graph, otak-otak is referenced by 568 other articles, and connects out to rojak, gulai and banana leaf.
Vinony files it under Banana leaf, Indonesian snack foods and Malaysian cuisine.
Its subject is documented across 15 Wikipedia language editions.
Key facts
- Food.name
- Otak-otak
- Food.image
- Otak-otak Jakarta.JPG
- Food.image_size
- 230px
- Food.caption
- Otak-otak served in Jakarta
- Food.alternate_name
- Otah
- Food.place_of_origin
- Palembang
- Food.region
- Southeast Asia
- Food.national_cuisine
- Indonesia Malaysia, Singapore
- Food.main_ingredient
- Fish, spices, leaves
via Wikipedia infobox
Wikidata facts
- Instance of
- dish
- Subclass of
- snack
- Part of
- Indonesian cuisine
- Named after
- brain
- Country
- Indonesia
- Country of origin
- Indonesia
- Location
- Indonesia
- Image
- Otak-otak Ikan Kukus.jpg
Show 4 more facts
- cuisine
- Indonesian cuisine
- culture
- culture of Indonesia
- Commons category
- Otak-otak
- serving temperature
- cold
via Wikidata · CC0
~6 min read
Encyclopedic overview
7 sectionsContents
- Origins and distribution
- Composition
- Regional varieties
- Similar dishes
- See also
- References
- External links
Otak-otak (lit. brains in Malay and Indonesian; ) is a Southeast Asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. Otak-otak is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or with steamed rice as part of a meal.
The earliest preparations of otak-otak are 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. Regional varieties which bear the name otak-otak are widely known across Indonesia and other Southeast Asian countries, though they may have little in common with the Palembang version. In Singapore and southern Malaysia, the reddish-orange or brown colour of its contents is acquired from chili, turmeric and other spices.
Excerpted from Wikipedia’s “otak-otak” article, available under the CC BY-SA 4.0 licence.