Otak Otak Muar
You know where have I been last weekend? I finally drive to the Southernmost state of Malaysia, Johor, all on my own! Yeah, I feel so accomplished, man. Just drop by to visit JY who is currently working in Muar.
The first night dinner was settled in a street full of small hawker stalls where the locals call it 贪吃街 or Glutton Street, in English.
What is famous in Muar? Otak otak of course! The ultimate “brain” food! Akakakaka!
Made of fish, eggs and coconut wrapped in pandan leaves (screwpine leaves) and grilled to perfection!
You can tell that I sort of consume on that for dinner. Filling, but only for a little while.
Another shot of the otak otak. Syiok!
Okla, I actually ate something else. Konlo wantan mee, which is quite normal but taste a tad different from state to state. The wantan mee from my state is darker, because we like to drench our food with a lot of dark soy sauce.
Will be posting about more foodie from my Johor trip, so stay tuned!
One Comments to “Otak Otak Muar”
[...] In Southeast Asia, there are variations of fish custard in the neighboring countries: in Malaysia, Indonesia, and Singapore it’s known as otak-otak, in Thailand, there is a similar dish called Hor Mok that includes an assortment of seafood—fish fillet, shrimp, and squid, and in Cambodia their variation is called Amok. And needless to say, I have bias in favor of Malaysian otak-otak—be it Nyonya’s or the famed Muar grilled otak-otak… [...]