Johorean Cuisine

Johorean Cuisine

 Ketupat, Ayam Masak Merah and Sayur Lodeh
Usually eaten for Hari Raya festivities,
Ketupat, rice cooked in woven palm leaf pouches, served with ayam masak merah (chicken in red tomato sauce) and sayur lodeh (vegetable in coconut milk gravy)
Lontong is ketupat with sayur lodeh and dash of sambal, typically eaten for breakfast
Sambal sotong, is cuttlefish in sambal sauce, is delicious, served with rice or in lontong.

 Nasi Briyani
Rice cooked with ghee (clarified butter) and spices, served with chicken/beef curry/korma or honey chicken with vegetable pickles
The Johorean version is called Nasi Briyani Gam, famous in Muar and Batu Pahat

 Ikan masak Asam pedas (Fish in spicy and sour gravy)
Fish in gravy made of tamarind, chilli, tomatoes, okra and daun kesum (Malaysian coriander)

 Roti Jala
Grilled pancake-like batter, made with a special ladle with a five-hole perforation to make it look like a net (jala), served savoury and spicy with curry / rendang or sweet with serawa (made of mixture of coconut milk, brown sugar and pandan leaf)

 Mee rebus
Noodle served with a tangy, spicy brown sauce served with vegetable and hard boiled eggs

 Laksa Johor
Johorean laksa, noodles in brown gravy made from fish and coconut milk. Served with ulam (raw vegetables) and sambal

 Otak-otak
Spicy grilled fish paste in banana leaf

 Telur pindang
Eggs boiled together with herbs and spices, popular during wedding feasts