Johore Laksa

Johore Laksa comes from the southernmost state in Peninsular Malaysia. Typical characteristics of Johorean meals include generous amount of coconut milk used and loads of fresh herbs (ulam) and spices.
Johor Laksa is an original recipe found here. Known locally as Laksa Johor, it is totally different compared to other varieties of Laksa found in other states. The Laksa Johor, done true southern style, serves Spaghetti noodle instead of the usual round, yellow noodle and is steeped in a thick fish gravy in coconut milk. The basic accompaniments are sliced onions, fresh herbs such as Daun Selasih, julienne Cucumber, and ‘Choy Pou’ which are Chinese chopped and salted pickles of radish, served with lots of Belacan Sambal and the juice of half a Lime.

Telur Pindang

Telur pindang is one of the famous tradisional food especially in Johore. The eggs are boiled together with herbs and spices for several days. It is said that Telur Pindang can be eaten even for two weeks and above. That is why it become a food for a trader long times ago. Telur Pindang also very popular during wedding feasts in Johor.

Nasi Beriani Gam

Nasi Beriani Gam is a Biryani rice dish which originated from India, its cooking method similar to Hyderabad Biryani but adapted with spices suited to the Malay palate. The rice is cooked like any other Biryani rice but the pot is sealed when the rice is nearing its fully-cooked stage, thus being called ‘Gam’. In the olden days, the pot was sealed with dough but nowadays it is done with towels or sheets of newspaper.

Otak-Otak

There were the usual steamed otak-otak and grilled otak-otak. Otak-otak steamed in banana leaf is from Penang. Otak-otak wrapped in coconut leaf and grilled comes from Muar in Johor.

Nasi Ambang

Nasi Ambeng is one of the tradisional food for Javanese and becoming extinct day to day. Plenty of ingredients needed to prepare a perfect “Nasi Ambeng”. Nasi Ambeng can be seen during the feast or “kenduri”. While eating, the eater will only taste a bit and the rest will be taken away to home. The home owner will provide the banana leaves, old newspaper and rope for everyone. In each “talam”, the Nasi Ambeng will be divided into four individuals.