Otak-otak is often co-mentioned alongside with Muar, Johor. Besides, this dish is widely known in Southeast Asia where it is conventionally served wrapped in a banana leaf. Otak refers to “brain” in Malay language and that is how the name of the dish is derived as it somewhat resembles brains. This grilled fish cake is made by mixing fish paste with mixture of spices. In Johor, Malaysia, the colour of otak-otak is reddish-orange acquired from chili, turmeric and curry powder. Although it is traditionally made with fish paste, innovative civilians utilize prawn or crab meat for modern versions.

This hawker dish is mainly known as “o-chien” and oyster omelette. Fried oyster is widely available in many parts of Asia such as Taiwan, Hong Kong, Singapore, Thailand and Malaysia. The dish contains omelette filling with small oysters. Potato starch is mixed into the egg batter, resulting a thicker and sticker texture on the egg wrap. Chili sauce mixed with lime juice often complement this dish to provide a more savoury taste.

Asam Pedas is a Malay fish stew dish. The sour and spicy dish is widely available in Sumatra and Peninsula Malaysia. They are cooked in tamarind fruit juice with chili and different spices but in modern recipe, asam paste may be substitute for convenience. Vegetables such as eggplants, tomatoes and okras are added to enrich the taste. The most crucial part of the dish is by keeping the fish intact for serving and therefore, the fish is usually added last in the cooking process.