Steamed Penang-style otak with wide pepper leaf.
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Chicken cooked in buah keluak (black nut) and tamarind sauce.
All mains served with blue pea flower rice, achar, assorted vegetables and sambal.
Prawns in a sweet-sour tamarind sauce.
Assorted local vegetables served with sambal belachan.
Fragrant Japanese short-grained rice with blue pea flower juice.