(with tofu puff, low temp egg, shredded cucumber, tamarind peanut sauce)

When visiting Xiao Ya Tou its about a tribute to our local delights with special elements- accordingly the above has otak wrapped in spring roll skin then fried.
Also a runny egg augments the dish, making it more substantial- while this might still not be enough to appeal to some; I personally think it is a good attempt to tweak our typical rojak if you are a fan of the different ingredients.