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Our otak-otak can be enjoyed at home because of its convenient method of preparation and cooking time. The otak-otak is so versatile that it can be served baked to a pre heated oven of 180 degrees for about 20 minutes. This Otaki can also be barbequed. As it is, it can be served with rice, bread, pasta, as a snack, or even as a topping on pizza. 

What is otak-otak?
Otak-otak is made of grilled fish paste which is blended together with a variety of spices such as lemongrass, chillies and turmeric. The fish cake has a good amount of spices and is grilled wrapped in coconut leaf or banana leaf. This gives a natural fragrance to the dish as it cooks. One can smell its aroma miles away when it is being grilled. While there are many varieties of otak-otak throughout Southeast Asia in sunny Malaysia, Indonesia or Singapore, is a much loved dish by the locals. For this otak-otak recipe is resembles those found in Muar, Johor. Originating from the Malay word ’otak‘ which means brain, the name is based on the soft texture of the dish. Don't let that stop you from trying the dish if you have not done so. Ask any locals, this dish will always be on top of the list when it comes to must-try food around the region. In Indonesia, the fish cake is usually beige in colour as there is no addition of chillies or turmeric unlike those found in Singapore or Malaysia. It is sometimes known as otah too.
What fish meat is used for otaki prawn (Nipah Leaf)?
Is a Southeast Asian grilled fish cake made of fresh mackerel fish meat mixed with shrimp, tapioca starch, variety of spices such as lemongrass, chillies and turmeric.
How long can I keep otaki prawn (Nipah Leaf)?
All our otaki prawn (Nipah Leaf) are freshly made daily and the expiry date is a minimum of 6 months if stored in the FREEZER and 1 week if stored in the CHILLER because our products do not contain preservatives.
Is otak-otak healthy?
Frozen pre-packed Otak-Otak products enriched with Omega 3, DHA, EPA, no coloring, flavoring added, no preservatives added and trans fat free.
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