Otak-otak Siew Mai
Many varieties have been created as siew mai was gradually introduced to all, where it was adapted to the different regional tastes throughout.
Otak-otak Siew Mai is made with the taste of Malaysia. The flavor combines the fragrance of burnt attap leaves, the softness of fish meat and chili spices infused into the Siew Mai. A little bit spicy but taste heavenly juicy.
Siew Mai are served best freshly hot and best pairing with a glass of Teh O Panas.
Otak-otak Siew Mai is best served on its own. Otherwise, the classic Kampong Koh chilli sauce is a great match too.
See top menu for how to cook.