LET'S VISIT JOHOR
LAKSA JOHOR
It is a unique dish with a fusion of east and west, and has an interesting story behind it.
This style of curry noodles consists of spaghetti (yes, the Italian pasta), drenched in traditional Malay style laksa kuah (broth) made with ground fish paste, herbs, chillies, spices and a mix of fresh vegetables. The result is an interesting blend of sweet, tangy, spicy and savoury flavours combined with a combination of textures – crunchy, soft and grainy, eaten with the al dente spaghetti.
You might ask, how did spaghetti get into a traditional Malay dish? According to the legend, Sultan Abu Bakar who was the Sultan (king) of Johor from 1886 to 1895 was in Europe on an official mission. He visited Italy and fell in love with Bolognese spaghetti. When Sultan Abu Bakar returned to Johor, he ordered the royal chef to make laksa with spaghetti and thus, Laksa Johor was born.
MEE REBUS HJ WAHID
Haji Wahid’s Mee Rebus, one of the most popular in Johor, has a long, illustrious history. Wak Baidali began selling this famous mee rebus in 1918, and his son Haji Wahid took over the business in 1938. (That’s why Haji Wahid’s mee rebus is also known as Baidali mee rebus.) Today, Haji Wahid’s mee rebus has several branches in JB (and Putrajaya) run by the descendants of Wak Baidali.
The gravy (kuah in Malay) is the soul of mee rebus. Haji Wahid’s gravy is subtly fragrant. Sometimes, I caught whiffs of the distinctive aroma of ground dried shrimps. Ground dried shrimp is a traditional ingredient that I seldom find in mee rebus stalls nowadays. Kudos to Haji Wahid’s for keeping to tradition.
Haji Wahid’s mee rebus is served with a dash of vinegar and dark soy sauce, and a topping of crispy fried crackles. These add zing to the dish without loading the dish with too much frills. The yellow noodles and bean sprouts in Haji Wahid’s mee rebus are also boiled just right. The noodles and bean sprouts retain a slight spring and crunchiness unlike some other stalls that over cooked them till they taste flat and limp. Unlike in Singapore, mee rebus in Johor (including Haji Wajid’s) is usually not served with sambal belacan (ground chili with shrimp paste).
KACANG POOL
In Johor Baru, Haji Makpol Kairon, 55,is synonymous with a popular snack served as Kacang Pool Haji. Made with broad beans, also known as foul beans – the word, “foul” pronounced as “fool” in the Middle East – is translated into Malay as kacang pol. While in Mecca in 2009, Haji Makpol discovered an uncanny connection with kacang pool as this food shares the same sounding “pol” word in his name. But he was more intrigued to find out why there were long queues of people waiting to buy this popular breakfast food.
Kacang pool can be described as the Johor version of chili con carne, a foul (broad) bean and minced beef stew that is savoured with chunks of toasted bread. This stew is served topped with a sunny-side-up egg, chopped fresh onions and fresh green chillies with freshly squeezed lime. Haji is pleased that fans of his food now have a choice of kacang pool stewed in beef or lamb that is only available at this outlet. Two separate sets of bowls are used specifically to serve either the beef or lamb stew so that customers are assured that they will receive the right order!
The largest Kacang Pool Haji outlet is now opened at 12, Jalan Dato Jaffar, Larkin Gardens to serve customers from 7am to 12 midnight. Three other outlets in JB are at the Larkin Food Court, Susur 5, Jalan Tun Abdul Razak, next to the Larkin fire station (7am till late), Plaza Larkin Food Court, adjacent to Larkin Sentral (7.30am to 6.30pm), and Plaza Angsana (10am to 10pm). An outlet is located at Benteng, Batu Pahat.
LONTONG KERING
“Lontong Kering the best”
Lots of malay food. Should try Lontong kering. Recommended for breakfast
Warong Saga’s main claim to fame is their lontong kering. JB makes the best lontong kering in the country, or so they’ll have you believe. Lotong kering is a breakfast meal of nasi impit (compressed rice), a potpourri of vegetables (long beans, leeks, potatoes) and a piece of chicken rendang. The entire dish is then doused with a generous amount of peanut sauce. It’s a pleasure to use the nasi impit to wipe the gravy from the plate before devouring it. The multitude of textures and flavors in lontong kering makes it an ideal breakfast.
The walls of Warong Saga is adorned with sultans, prime ministers (both ours and Singapore’s) and other people of historical importance and it attracts a healthy local crowd for breakfast. This place is a bit hard to find for non-locals but if you follow the old royal cemetery and watch out for a small shop by the road you’ll see it. The lontong kering and the chill, relaxed atmosphere in Warong Saga makes it well worth the trip! :)
NASI BARIANI GAM
Nasi Briyani (biryani or beriani) is a wholesome rice-based dish prepared with spices, rice (eg basmati) and meat, fish, eggs and vegetables. The popularity of this exotic dish is attributed to its aromatic flavors and distinctively rich taste.
The name ‘briyani’ is derived from the Persian word ‘berya(n)’ which means ‘fried’ or ‘roasted’. From Iran (Persia), the dish was brought to S.E.Asia by Iranian merchants and travellers who shared the ‘secret recipes’ with the locals. The main ingredients of ‘nasi briyani’ include spices and condiments such as ghee, nutmeg, mace, cumin, pepper, cloves, cardamom, cinnamon, bat leaves, coriander, mint leaves, ginger, onions and garlic. Non-vegetarian nasi biryani, the more popular version, has meat as the main ingredient and this is usually beef, chicken, mutton, fish or shrimp. Most nasi biryani dishes are served with dahi chutney, korma, curry, a dish of eggplant, boiled egg and salad.
In Malaysia and Singapore, the dish is called nasi beriani, nasi biryani, nasi briani and even nasi minyak. Here, the dish is served with Rendang and accompanied with Sirap Bandung as a thirstquencher, especially among the Malay Muslim community. Nasi beriani gam, an improvised version originating in Muar and Batu Pahat, has spread to other parts of the country, while specialty restaurants and indian muslim food stalls serve the dish in their own inimitable way. Here the chicken, mutton or fish versions are companied with ‘achar’(a pickled combination of cucumber, onions, red chilies and pineapple) and hard-boiled eggs. Some local entrepreneurs have even started ‘franchising’ this popular food item in urban centres of the Klang Valley.
NASI LEMAK WAK KENTUT
The specialty is fried chicken coated in the spice ingredients andpreparation sambal family tradition with special spicy flavor. But that's the nickname given to a nasi lemak stall in Kulai. At first heard the name of this stall, a little bit skeptical, but if I hear reviews of other friends, well worth a try. Nasi Lemak Wak Kentut is simple only just Nasi Lemak, Fried Chicken and sambal.
Nasi Lemak Wak Kentut is located in Kulai Slip Road 2,Taman Kulai Besar,Kulai Johor.Close to Public Bank. Her small shop. Singboard is written Nasi Lemak Ayam Goreng but customers prefer to call Nasi Lemak Wak Kentut. The response is so encouraging regardless of the Malays, Chinese and Indians all have. This shop unfailing people visit.
What's so special Nasi Lemak? There are two. First, sambal, sweet and spicy. But it suits everyone. Second, spicy chicken. Fried chicken at that time as well,served hot-hot.
GORENG PISANG SAMBAL KICAP
Pisang Mawar is the most famous pisang goreng in JB. People may have different preferences on which is the tastiest or most popular pisang goreng, but for fame, Pisang Mawar is unmatched.
Pisang Mawar is famed for their pisang goreng. Crispy outside, soft and sweet inside. The batter was also not greasy
Remember to dip the pisang goreng in this spicy hot and savoury sauce. When combined with the sweet taste of the crunchy pisang goreng, it creates a very interesting mix of flavours and bite.
SATE WAK RADOL
Satay Wak Radol is quite popular among JB locals for its chunky and juicy satay. Personally, i had better ones before, just that this is the best satay available locally. The main HQ is along the Pasir Gudang – Kempas highway. They also have another branch (Tmn Desa Skudai) that is fairly close to UTM, Skudai. If you are planning to go for the Tmn Desa Skudai branch, keep a look out for the abandoned shell station along the main road, it is just beside it.
For readers that are not from SEA, you guys might not have heard of satay before. Satay or sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings