Since I had the left over banana leaves from makingAng Koo Kueh, I decided to make Otak! My version of this recipe uses the yong tauhu fish paste. They turned out pretty tasty and smooth!

Otak-otak is a fish cake found throughout Indonesia. The southern Malaysian town of Muar is a popular destination for it -- people from surrounding states often visit to buy the famous otak-otak in bulk. It is also known as otah-otah, otah or otak in Singapore. Otak means brains in Malay and Indonesian, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being on the soft and squishy side.
It can be eaten as a snack or with bread or rice as part of a meal. (exerpts from Wikipedia)

Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices including chillies, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.
While fish otak-otak is most common, otak-otak is also commonly made with prawns, often resulting in a more textured variety. In Muar, you will also be able to find otak-otak made from cuttlefish, fish head and even chicken.