I'm back to traditional recipes of the Malay Archipelago and this time, using the same basic spice paste to make one of my childhood favourites.
Otak-otak or otah-otah literally means brain-brain. The texture is spongy and bouncy which resembles like the brain. This versatile dish can be eaten as a snack, accompany a main meal but my favourite is to have it with laksa noodles. There are two versions: The Indonesian version omits turmeric whereas Malaysia and Singapore versions include turmeric and curry powder, hence, reddish orange in colour.
This was my childhood favourite snack, however being out of my home country, I have to make slight adjustments in terms of presentation. I learnt this recipe from a friend's mum and I'll let you on a secret: This goes really well with brioche bread.
The additional recipes will include tapioca starch or flour, macadamia nuts, fish and coconut cream or milk.
#weavethestory #Lisbon #otakotak
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0:00 Introduction
03:08 Hello
05:12 Ingredients for basic Malay spice paste
06:32 Additional ingredients
07:53 Making otak-otak
10:23 Ending
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Hey everyone, I'm Sophian. Originally from Singapore, I am currently based in Lisbon, Portugal. Over the years, I have lived in several cities and countries included Bali, Bangkok, Dubai, Sydney, Scotland, and San Francisco.
I have always been in the arts, both performing arts and visual arts management. I enjoy being the creative arena as well as my life-long love affair with food. I enjoy foods from various cultures as much as enjoy cooking. Living overseas allows me to appreciate my heritage and culture and I reconnect through cooking.
Everyone has a story to tell. My vlogs are about my life in Lisbon, Portugal (the good, the challenges, and the wonderful bits) and exploring the region. I will be sharing some insights and perspectives of this beautiful city and country including cooking when I get that saudade feeling for home. I hope you'll stick around (:
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