Otah or the Malaysians call it otak-otak is the most amazing fish paste snack you’ll taste in your life. I even have dreams about it. I have recently found a solution—Andy Cheah, the Malaysian/Australian executive chef at the Raffles Hotel has offered to teach me how to make it, after we had a 15 minute conversation about this dish.
Apparently otak means brains in Malay and the fish paste/cake is given the name because of its squishy texture.
My first meal in the pore when I arrived at 630am was a nasi lemak (translated into fat rice—rice cooked in coconut milk and served with portions of fried chicken/fish, egg, peanuts, ikan bilis, lots of sambal blachan and sometimes spam.)
For some amusement, here is a photo of my dog who is as large as a pony and also has the most delicious meals.