Otak-otak is a Malay-Peranakan dish from across the Malay Archipelago, refined in Singapore through Peranakan kitchens and the coastal hawkers of Joo Chiat and Geylang Serai. Top-grade fish meat is folded through a rempah of galangal, lemongrass, candlenut, dried and fresh chilli, ginger, garlic, shallot and belacan, then enriched with santan and bound with rice flour. Each parcel is wrapped in banana leaf — and the leaf isn't decoration. As it hits the grill or steamer, the leaf chars and infuses the spiced fish with smoke and a green, grassy aroma you can't get any other way. Grill over open flame for the proper char, or steam if you want a softer texture. Eaten straight from the leaf with your hands. ***Due to overwhelming demand, this product is currently on back order and will be shipped out to customers end July***
