Description
A Singapore hawker mash-up: Peranakan-Malay otak-otak tucked inside a soft, pillowy Cantonese-style lotus-leaf bao.
The filling is the proper otak rempah — galangal, lemongrass, candlenut, dried and fresh chilli, ginger, garlic, shallot, belacan — folded through fish paste and santan. Encased in a lightly sweet steamed bun that catches the spice without dulling it.
Steam for 6–8 minutes and eat hot, the bun pulled open so the otak shows through.
Ingredients: Fish-Otak Filling (Fish Meat, Chilli Paste (Galangal, Dry Chilli, Red Chilli, Large Onion, Lemongrass, Candlenut, Vegetable Oil, Sugar, Shallot, Yellow Ginger, Garlic, Shrimp Paste), Monosodium Glutamate, Water, Coconut Milk, Self-Raising Flour (Wheat), Rice FlourLotus Leaf Bun: Wheat Flour (Wheat), Water, Sugar, Vegetable Oil, Yeast
Net weight 195 g
