Dry Laksa & Otah Otah

Instructor: Chef Ambrose Poh

This class dives deep into the heritage flavours of Southeast Asia with two bold, aromatic dishes: Dry Laksa and Otah (grilled fish cake). These dishes are expressions of culinary identity — rich in spice, layered in texture, and deeply rooted in tradition.

What you’ll learn:

• Balancing spice, sweetness, and umami through controlled caramelization
• Adapting the rempah for dry or wet formats
• Techniques to evenly bind oil-based sauces with noodles for maximal flavour delivery
• Preparing and blending fish paste with the correct emulsification
• Wrapping, shaping, and grilling techniques for presentation and texture

Bring home:

• 2 portions of Dry Laksa
• 2 portions of Otah Otah
• Hardcopy Recipes