Otak-otak is a grilled fish cake made of ground fish meat mixed with tapiocastarch and spices. It is widely known across Southeast Asia, especially in Indonesia, Malaysia and Singapore, where it is traditionally served freshly hot, as side dish with rice or as snacks during tea time.
In Malaysia, it is usually a mixture between fish paste, chili peppers, garlic, shallots, turmeric, lemon grassand coconut milk. Anyway some modern versions may utilize crab or prawn meat. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed. Steamed otak-otak is in rectangular shape without any attap leaves wrapping.
There are different recipes of otak-otak originating from different regions. Otak-otak from Indonesia has whitish color, while from Malaysia and Singapore has reddish-orange or brown coloring acquired from chili, turmeric and curry powder.
Geylang Serai Market is one of the biggest and busiest wet markets in Singapore. Since 1964, this market has been a focal point for the local Malay community, with a good selection of Malay and Indian-Muslim specialties on offer. Reopened in 2010, the new Geylang Serai Market has become brighter and cleaner but the atmosphere of the old traditional market is still maintained. After renovation, this market is dressed in a cultural suit – a traditional Malay kampong house. Either on weekday or weekend, it is always vibrant. Especially, middle-aged shoppers come here to do their daily shopping, plus flocks of young people come for good foods at weekends.
The second floor of Geylang Serai Market is home to hundreds of food stalls with main focus on Malay and Indian cuisine. This is the best food court to enjoy Malay dishes such as asam pedas stingray (spicy stingray), beef rendang (spicy beef), ikan terubok (fried fish) and goreng pisang (banana fritters).
Nearest MRT station: Eunos MRT (EW7) (Walking 8 mins from Exit B)