Otak-otak is a fish cake found throughout Malaysia, Singapore and Indonesia. It is also known as otah-otah, otah or otak in Singapore. It can be eaten as a snack or with bread or rice as part of a meal.
Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices including chillies, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.
While fish otak-otak is most common, otak-otak is also commonly made with prawns, often resulting in a more textured variety.
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I have been quite a regular patron at this stall at Glutton Square. There are a few otak-otak stalls over there, this one is located at the end of the square (near the junction to YC Superstore). That’s the owner busy grilling the otak-otak to some customers. The lady giving the ‘V’ sign is the owner of the BBQ chicken wings next to this stall ( I will review it later).
What I like about this stall is that the owner is very friendly and the price is competitive. Furthermore the otak-otak is quite thick and its not so salty like the ones sold at other stalls. The spicyness is also just right.
Here you can find the owner grilling the otak-otak over the electric grill. (That’s my order).
Usually after grilling he will immediately wrap the otak-otak up, its best to take this when its hot.
My orders of 40 otak-otak freshly grilled.
The texture of otak-otak is just nice. It was not overdone (burnt). When you people come back or visit this town, do give this stall a visit, you won’t regret it.
