Once a otak non-eater, I was converted when I first took my virgin bite of the Muar version. And since then, I have crowned it, indisputably, the best otak in the world.
Otak is a made by mixing fish paste, usually mackerel, with an assortment of Southeast Asian spices. Some say it looks like brains, but taste the Muar version, and it will blow your mind. Read more
There are days I pretend I’m some chef or culinary genius who can realise the technicalities of fine-dining.
Yesterday was one such day.
I was attempting the stacked technique to plating my food. But along the way, it dawned on me that my edible ‘creation’ started to look a lot like on-campus canteen grub!
Think stony-faced, jaded kitchen-hand messily piling your plate with food, shoving it into your hand and waving you along, so the snaking line behind can progress…
Well, my plate was starting to look like that.