This locally-inspired flavour came complete with chicken otah stuffing and a laksa gravy on the side. So while the skin of the turkey is stronger in the flavours of otah, you can dip the inner part of the turkey with laksa gravy, and this reminds me of the insanely shiok curry chicken noodles that we love.
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In terms of preparation, the turkey is first given a rub-down with aromatics like fresh galangal, lemongrass, turmeric, ground cumin and ground coriander, then seasoned overnight before it is slow-roasted to a glorious brown. At the core of the turkey, the usual mackerel fish Otah is replaced with a homemade chicken variation coupled with chestnut stuffing. This combination is flavoured with a house blended rempah. Basmati rice scented with a heady mix of spices then fills the turkey, while bits of dried cranberry and festive nuts add textural contrast.
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