Mee soto

Mee Soto[1] - Mee means a spaghetti like mixture of flour, salt and egg. People may have change noodles with rice or vermicelli rice according to their preference. Combination of either noodle, rice or vermicelli rice is added with peanut, beansprout and chicken meat. These combination then is poured with special soup. This soup was made from chicken stock and some other spice. Enjoy it while its hot.

See also

  • Laksa Johor is from Johor. It differs from Laksa Penang by having coconut milk added during cooking. It also differs from other laksas by using spaghetti instead of rice-based noodles.
  • Mee Bandung Muar is also a dish originated from Johor, specifically from Muar. The term 'bandung' is not derived from Bandung, Indonesia but is a term for anything that is mixed from many ingredients. One of the most important ingredient is dried shrimp.
  • 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
  • Satay - is a popular food in Malaysia. Made from marinated meat or chicken and burnt on charcoal grill. Cooked satay is dipped in special peanut sauce. 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 Jala or Roti Kirai - The name is derived from the Malay word 'roti' (bread) and 'jala' (net). A special ladle with a five-hole perforation 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.
  • Nasi Beriani Gam - A biryani rice dish originating from India with a cooking method very similar to Hyderabad biryani but with spices adjusted to suit the Malay palate. This dish is very popular in Batu Pahat District.
  • Kacang Pol- This dish is influenced by Arab Culture where special baked bread was served with special sauce and a 'sunny side up' egg.
  • Pisang Salai or Gimpi smoked banana cooked into perfection
  • Otak-otak - Steamed/Grilled fish cake usually served wrapped in sticks of coconut leaves. Two of the most popular varieties are Otak-otak Muar (spicy) and Otak-otak Gelang Patah (sweet).
  • Mee Bakso - This is almost identical with soto, only this dish have meatball instead of slices of chicken meat.
  • Lontong - Dish using combination of pressed rice and special coconut soup with vegetables. Served with boiled egg and chili.
  • Burasak - It is a type of Buginese food.
  • Halwa Maskat This dessert type food may be originated from muscat, Oman.
  • Kerutup ikan - Fish is steamed with variety of local fragrant leaves.
  • Pecal - It is a Javanese traditional cuisine which consists of long beans, slice of cucumber, beansprout, tauhu, tempe mix with special peanut sauce.
  • Tauhu bakar- it is made from soybean where it is burnt on a grill and cut into cubes and dip with special sauce.
  • Pendaram
  • Mee Siput - It is a mixture of flour that will expand in term of size when deep fried.
  • Rojak Petis - It is a combination of local vegetables mix with special black colored sauce made mostly from shrimp(Otak Udang).
  • ABC - ABC is abbreviation of 'Air Batu Campur' or known as Ice Kacang Johor. It is a special desserts created from shaved ice added with corn, jelly, redbeans, groundnut, syrup, pasteurized milk, and liquid chocolate.

Javanese-influenced cuisine

There are a few Johorean dishes with Javanese influences. These include lontong, nasi ambeng and bontrot or berkat - both traditionally served after feasts like wedding ceremonies, Yasinan and others; and ungkep.[2]

References

  1. ^ Little touches for unique dishes, GEETHA KRISHNAN, June 26, 2006, The Star (Malaysia)
  2. ^ Hidangan dan Masakan Johor, 11 December 2006, Official Portal of the Johor State Government

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