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Tunku Abdul Rahman’s Favorite Otak Otak

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For anyone who is studying or familiar with the modern history of Malaysia, Tunku Abdul Rahman is a man who needs no introduction. Born into the royal family of the Kedah Sultanate, he became Malaysia’s first Prime Minister on 31st August 1957, when Malaya gained independence from the British colonial rule. The words “Merdeka! Merdeka! Merdeka! Merdeka! Merdeka!” still resonate and resound in the hearts of many older Malaysians who witnessed that historical moment, on the same day as today 56 years ago,

An interesting but lesser known trait of Tunku Abdul Rahman, is his passion for food. A true blue foodie of his time, Bapa Malaysia (Father of Malaysia) as he is fondly known as loved cooking as much as he loved eating. Tunku Abdul Rahman’s repertoire of signature dishes which he loves to eat and whip up for his dinner guests is far more extensive than what one would have imagined for a man of his time.  Apart from traditional Northern Malaysian cuisine from Kedah where he was born and raised, he is equally at ease Thai dishes, possibly prepared and taught to him by his Thai mother. His studies at Cambridge University, UK in his younger days also exposed him to traditional British cooking where he learnt his “famous Roast Beef with Yorkshire Pudding”, a weekly staple on the dinner table at home . He is said to have particular fondness for Cantonese dishes as well! So here on Malaysia’s Hari Merdeka (Independence Day). I share with all of you one of the dishes featured in a cookbook compiled and collated by his niece, “Favourite Dishes From The Tunku’s Kitchen“. One of the more interesting recipes I’d read in this cookbook has to be his favorite Otak Otak.
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