Otak Otak 
Imagine fresh mackerel pounded and marinated with coconut milk, ground chilli, onions, lemongrass, blue ginger and turmeric. 

Then imagine this fragrant paste wrapped in a fresh banana leaf — which brings its own subtle flavour and ability to retain moisture and taste — and left to sizzle over hot coals, or cook gently in a steamer. 

Eaten with bread as a sandwich, as an appetiser, or as an accompaniment to hot steamed rice, this is a star recipe of both Peranakan and Indonesian cuisines. 

Though otak otaks are traditionally made of fish meat, modern versions of otak otak use crab or prawn meat and fish head too. 

Prawn Mee 
A simple and satisfying noodle dish that can be found in many parts of Asia. Eat it ‘dry’ to savour the delicious taste of fresh prawns, or with soup, to enjoy a rich broth that’s been made from a stock of prawns and pork or chicken. Served with your choice of noodles, made from rice flour, wheat flour or eggs, the dish also includes prawns, slices of boiled pork, bean sprouts and sometimes a leafy vegetable. 

The final touch comes in different forms; sometimes a dash of mild chilli powder, sometimes a spicy sambal made from chilli and shrimp paste, or, most often, sliced fresh red chillies swimming in light soy sauce.