Muar otak-otak recipe

Ingredients:
450g fish fillets 
1 pinch of salt
1 inch piece of fresh galangal (cubed)
1 tbsp ground turmeric
2 stalks lemongrass (white part only, sliced)
25 grams dried chillies (soaked in hot water, drained)
250g shallots (roughly chopped)
12g belacan
1 tbsp ground coriander

1 tbsp sugar
1/4 tsp salt
1 cup diced prawns   
150ml coconut milk                           2 large eggs (lightly beaten)
6 kaffir lime leaves (sliced thinly)
6 tbsp vegetable oil
Banana leaves (cut to 5 by 8 inch strips)
Toothpicks

Method:

Preparing the fish paste

1. Using a food processor, blitz the fish with a pinch of salt until you get a thick paste. Scoop out minced fish and set aside in a large bowl.



2. In the same food processor/blender, blitz the galangal, turmeric powder, lemongrass, dried chillies, shallots and belacan until you get a thick paste. 

3. Heat up a pan and add 4 tbsp of oil. Add the blended chilli paste from your food processor, coriander powder, sugar, salt and fry for about 10 minutes until fragrant, stirring continuously. Set aside to cool.

4. Add the diced prawns, coconut milk, eggs, kaffir lime leaves, blended chilli paste to the fish paste. Mix until well combined.


Assembling the Otak-Otak

1. Add 2 tbsp of fish paste onto the banana leaf and spread evenly with 2 inches from the top/bottom, 1 inch from the sides.

2. Fold the sides of the banana leaf.

3. Using a toothpick, weave it through the banana leaf at the top and bottom until tightly secured. Repeat until all fish paste has been prepared.

4. Grill over a hot barbecue, with the folds facing up as filling may burst open. Grill for about 10-15 minutes, flipping once, or until you smell burnt banana leaves. 

# You can also do this with your oven grill set at the highest temperature your oven can go.

Penang Otak-Otak

Ingredients
80g white fish filet, cut into 1 inch cubes        
1 egg, beaten lightly
1/2 tsp fish curry powder
2 tablespoons coconut milk
1 tsp tamarind paste
1 kafir lime leaf (finely chopped)
5 kaduk leaves (or spinach)
1/2 tsp salt
1/4 tsp sugar
4 banana leaves 

Spice Paste
2 stalks of lemongrass, sliced really thinly
2 red chili peppers, deseeded and sliced
6 shallots, peeled and halved

Grind together the lemongrass, chili peppers, and shallots either with a mortar and pestle or with a food processor, adding a bit of oil if necessary to keep the blades running. Set aside.

Making the Fish Filling
1. In bowl, mix together the beaten egg and spice paste.
2. Add fish curry powder and mix well.
3. Add fish filet to the sauce mixture and mix.
4. Add coconut milk and shredded kafir lime leaves and mix
5. Add sugar and salt

Wrapping
1. Clean and soften banana leaf by placing it over a low flame for ~ 5 seconds before use
2. Place a small scoop of the fish filling (about 2-3 pieces of fish) in the center of the leaf on top of a kaduk (or spinach) leaf
3. Wrap as shown above
4. Stick a toothpick through the middle to fasten it shut
5. Steam for 10 minutes
6. Serve!

Different between Muar otak-otak and Penang otak-otak

Culture
The otak-otak from Muar is different from the one from Penang. Muar otak-otak is influenced by the Malay culture whereas Penang otak-otak is influenced by Nyonya Culture. The original Malay food consists of rice and marine products, especially fish. Then were flavored with spices of Indonesia origin. Thai influenced were then infused; the usage of coconut cream. Otak-otak from Muar shared many similarity to the Malay cuisine especially the ingredients and the cooking method. However, otak-otak from Penang resemble a lots from the Nyonya cuisine. Added spicy taste via the usage of chillies, lemongrass, galangal, tumeric and vast usage of coconut cream are the typical ingredients and  method of Nyonya cuisine. The Malay and Nyonya cuisine has many similarity in term of their cooking method and ingredients used in their cuisine.

Region
Otak-otak is a fish cake dish that can be found easily in Malaysia and other southeast country. As with many local dishes, there are regional variations to the otak-otak. In Malaysia, otak-otak is commonly found in a small town called Muar, located south of West Peninsular Malaysia, Johor. The otak-otak from Muar is particularly renowned in Malaysia. Otak-otak from Muar is wrapped in the banana leaf and grilled on the grill pan and has spicy taste. However, the Penang otak-otak, which has local influence of Nyonya, is a steamed fish cake made from a mixture of eggs, fish fillet and a whole lot of herbs including lemon grass, galangal, ginger,fresh turmeric, dried chillies, morinda, kaffir lime leaf, on a bed of Piper sarmentosum and the whole thing wrapped with banana leaf. The style of wrapping otak-otak is unique and immediately recognizable - it is such that the egg and fish mix do not run out.

Skills level & Cooking Method
The skills level of preparing both types of otak-otak is similar. Both otak-otak has similar ingredients such as lemon grass, galangal, ginger,fresh turmeric, dried chillies and fish fillets. The major different is their cooking method. Otak-otak from Muar requires higher attention while cooking because it involved the grill pan which can cause the otak-otak to burned if left for a long period of time. Otak-otak from Penang is relatively easier to cook as it can be easily prepared with the steam pot. Chef can set a timer for how long the otak-otak needed to be cook.

Availability of ingredients, Budget and Time Constraint
The ingredients of both types of otak-otak is vastly similar. Most of the ingredients are readily available in many local market in Malaysia. Only the type of  fish fillet used are depending on the season. Fish fillets of the otak-otak are normally mackerel fish. Fish fillets are the most expensive ingredients to prepare the otak-otak. However, the fish fillets of the shark and other type of fish can also be used to replace the mackerel but the taste of the otak-otak will be slightly different. The budget to prepare both otak-otak is affordable because of the low cost ingredients. So, it can be easily prepare by the people. The preparation of otak-otak does not have any time constraint. It is easy to cook and is suitable to eat throughout the years.