Satar & Otak-otak

Satar from Terengganu differs from the ones from Kelantan; the latter is made kangkung or water spinach mixed with the normal fish meat, ginger paste and freshly grated coconut. The Terengganu Satar is a bit spicy with finely sliced birds’ eye chilli mixed together with the other concoctions. Whether it is Satar Terengganu or Kelantan, the smell is unbelievable when you remove the slightly scorched banana leaves. The little pyramid of Satars has to be grilled over medium charcoal fire, giving it a smoky fragrance and the texture will be soft and flaky. It is best eaten hot from the grill. Whenever I want to take the Satars home to Shah Alam, I have to take the cooked one, immediately placed them in the refrigerator and will oven-grilled, not fried, each and every time I want to eat the yummy Satar. My advice to all Satar lovers, the Satar in Kuala Lumpur and anywhere outside Terengganu lacks the fish meat and uses more sago flour, hence it loses the oomph factor!! 

Satar on skewer

Satar dipped in chilli sauce

Otak-otak is literary brain-brain, this savory snack somewhat resembles brains; being reddish-orange, soft and mushy. The well-known ones are the Otak-Otak Nyonya and Otak-otak Kempas, the former is steamed as a cake in a daun pandan or screwpine leaf whereas the latter and is wrapped up as a thin slice using the coconut leaf and grilled over a slow charcoal fire, giving it a drier texture with a more distinct smoky fish aroma.

Otak-otak Nyonya

Process to make Otak-otak 

Enclosing the otak-otak in a coconut leaf

The grilled otak-otak

Grilling the otak-otak over a slow charcoal fire