Otak-otak is widely spread on both sides of the Straits of Malacca.It is believed that the dish was a fusion of Malay (Palembangese) and Peranakan origins. In Indonesia, the name of the dish is said to be derived from the notion that the Palembang otak-otak resembles brain matter: the mixture of ground fish meat and tapioca starch is whitish grey, soft and almost squishy.
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