Posts tagged johor
Curry Laksa

Being a true blue Johorean at heart & in taste buds, whenever I choose to cook noodles at home, I almost always cook either Laksa Johore, Mee Rebus or Mee Kari. The home-made version, are not so easily available outside. And even if they are, it rarely tastes like the ones we make at home. However, when I eat out, I love the lighter version restaurant-style Curry Laksa. This recipe is the Curry Laksa commonly served when we eat at restaurants or hawkers.

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Mee Bandung Muar

Out of all the noodle family, I have a soft spot for Mee Bandung. The tomato base with a hint of chilli 'hotness' & a distinct but not overpowering prawn-based gravy somehow brings out such a vibrant flavour to this dish. The highlight is, of course, the poached egg in the gravy & the secret ingredient of coarsely ground peanuts - could only make this dish even more spectacular.

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Beriani Gam Johor

This is a true Johorean Beriani which is an all-time favourite in my household. The main trick to the success of this dish is to follow the water measurements accurately (1 cup of rice to 1 1/2 cups of water), get the best rempah beriani & you should not miss out the coriander - Vital to the final flavour.

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Lodeh

Lodeh is a meal in itself and is normally eaten during Hari Raya. However, the simpler improvised versions are sometimes made for breakfast. For Johoreans, this dish is a must for Hari Raya. I love lodeh, especially if it’s eaten with sambal kacang or even with sambal goreng jawa. It has a somewhat refreshing and soothing effect on the tummy just as a wholesome soup does to you.

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Soto Ayam

Soto Ayam is a typical Johorean dish mostly enjoyed during functions. My family enjoy this dish as it is soupy and light. With all the rich food we eat during Hari Raya, this dish is exceptionally refreshing. If you cook this dish often enough, you will realise that it’s not so difficult to make, and you don’t need to wait for festivities to enjoy cooking and eating this dish!

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Telur Pindang Kak Adib

Every time we are in the midst of preparing for each of our weddings, my unassuming cousin Ramlah (we call her Kak Adib) will come with bunches of unusual looking leaves and start cooking them in humungous pots with ‘millions’ of eggs. This I finally understood, is how Telur Pindang is made! Telur Pindang is a Johorean trademark, enjoyed during auspicious occasions. Very special!

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Mee Rebus Johor Mak Long

Whenever my aunty Mak Long visits, she often disappears into our kitchen & emerges with all sorts of local kuihs & wonderful traditional dishes which amazes me. What makes Mak Long so special is her generosity in sharing her recipes with me, her soft-spoken & gentle demure. I feel so blessed to have had her in my life. This Mee Rebus Johor is one of the many recipes she shared with me.

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