original famous muar otah. which one?

[iknowuwanthislah]

i understand there are alot of them , tout themselves as the original famous muar otah.

 

anyone knows which is the best one, and does anyone know where to buy?

thinking of making a trip to buy a stash of it.

 

anyone keen to ride up together?

[chriszzz]

Xiao Mei is quite popular, though I haven't tried it myself. On my last ride up to Muar, I bought a bunch of frozen otak pieces and freshly grilled otak sticks from Ah Wen's otak-otak, which is run by a lady out of a terrace house. While they were reasonably tasty, they weren't any better than those you can get in Sg, but much cheaper of course.

 

Xiao Mei otak is also available in JB and Yong Peng.

 

Next time I'm going to try Xiao Mei and A Class otak otak, which has many flavours of otak, including the more unusual la-la otak.

 

What are you riding? Are you experienced riding in Malaysia?

 

 

i understand there are alot of them , tout themselves as the original famous muar otah.

 

anyone knows which is the best one, and does anyone know where to buy?

thinking of making a trip to buy a stash of it.

 

anyone keen to ride up together?

[GuiNNeSS]

That reminds me.

 

I will love to try making my own otah.

 

Apparently, own style otah looks nothing like those small slim otah.

[chriszzz]

Thick chunky otahs are the best.

 

That reminds me.

 

I will love to try making my own otah.

 

Apparently, own style otah looks nothing like those small slim otah.

[iknowuwanthislah]

your replies sound like you ride 300km/h.. haha..

 

i understand it can keep for 6mths if properly frozen. .

the mackeral is their best seller.

buy 10 free 1, last i heard.

 

in JB where? do you the address?

[iknowuwanthislah]

duplicate post

[iknowuwanthislah]

Thick chunky otahs are the best.

 

i second that. if its the XM one

thick and juicy bits of mackeral.

shiok..

[GuiNNeSS]

Maybe whoever went fishing can spare some makerals:

 

You only need Fish meat/paste, egg whites, curry powder, turmeric powder, rice flour, corn starch, coconut milk/milk, banana leaves, shallots, candlenuts, kaffir lime, lemongrass, garlic, belacan, galangal and chilli.

 

Blend above ingredients, lined on banana leaves, steam them and later grill them in the oven for the extra smoky dry taste.