Johor - The Southern Gateway



Dishes and cuisine in Johor are influenced by Arabs and the surrounding Malay archipelago. Some of the dishes are a unique blend of ingredients not found anywhere in Malaysia. Sadly, due to their difficult and sometimes complicated recipes, some are rare delights that can only be sampled in celebrations and state banquets. Laksa Johor is a cuisine originated from Johor. It differs from Laksa Penang by having coconut milk added during cooking. Mee bandung is also a dish originated from Johor, specifically from Muar. The term 'bandung' is not derived from Bandung, Indonesia but as a term for anything that is mixed from many ingredients. Penganan Kacau keledek is a dessert normally reserved for the Johor monarch and elites. It is made from sweet potatoes, a lot of eggs (at least 40), fresh coconut milk (not instant ones) and huge amounts of sugar. It is mixed together and stirred on a simmering heat for at least 4 hours. Mee rebus is the famous noodle dish which consists of Mee (a spaghetti like mixture of flour, salt and egg) and is served with a tangy, spicy brown sauce. Usually crumbs and boiled eggs are added. Arisa - A unique chicken dish that is very rare nowadays, and is normally served to the royalties and social elites of Johor at formal functions and celebrations.

Sate - A favourite Malay food in Johor, mostly found in Johor Bahru and Muar. Telur pindang - Eggs boiled together with herbs and spices, popular during wedding feasts in Johor. Roti Kirai or Roti Jala - The name is derived from the word for bread and net or 'roti' and 'jala' in Malay. A special ladle with a five-hole perforation is used to make the bread looks like a fish net (picture in the works). It is usually eaten spicy with curry or sweet with 'serawa'. Serawa is made from a mixture of boiled coconut milk, brown sugar and pandan leaf.



 
 

 
 
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