Foods of Singapore: Otak Otak
30 08 2007When we decided to make Singapore our destination, food was top on our minds. And it didn’t disappoint. The food draws heavily from the mix of the different cultures that make up the country - Malaysian, Chinese, Indian and Indonesian. Almost every day was a food adventure.
I was glad that I had family who live there and know the right places to go. I had great meals for less than $10 while my colleague laments about the S$4oo she spent on a two person brunch. Great food doesn’t have to be expensive in Singapore. Hawker centers abound with great food and make you feel part of the culture when you eat at these local places., while going easy on your pocket. See images of hawker centres here.
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. ( Link)
It is delicious! In my opinion, anything cooked in banana leaves taste divine. While I couldn’t eat more than one at a time, my fellow traveller ate plenty at a time.
An Otak otak vendor.
To see another vendor, click here.
The banana leaf packets are cooked atop a grill till the leaves start to char in the middle. Otak hot off the grill is sooooo good!
Categories : By Cuisine, Malaysian, Singapore, Travel
























rfect. Pink is girls favorite color and to be sorrounded by all this pink….well, to put it mildly I was overwhelmed! We stayed with friends and had great food and lovely conversations. Thanks Deedees for having us over! Now that I am back in CT, the weather is rainy but that makes me appreciate the great weekend I had even more…


Relaxing with the blossoms
Asingle tree
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