Johor Street Food - Part 2 - Ivan Teh

Johor Street Food - Part 2

More Johor Street Food that I've tried during other visits to Johor Darul Ta'zim, Malaysia, continuing from Part 1.

Lok Lok

This list includes dishes not listed in Johor Street Food - Part 1. Cuisine is mostly British, Chinese, Indian, Indonesian, and Malay.

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The Milo Dinosaur is a unique local beverage, an iconic chocolate‑malt drink known for its indulgent sweetness. It is a chilled chocolate‑malt drink made from a blend of Milo powder dissolved in hot water, milk (fresh or evaporated), sweetened condensed milk, and poured over crushed ice or cubed ice, then topped with a large heap of undissolved Milo powder. The Milo Dinosaur has a creamy thick texture with chocolately milky sweet flavour. Variants include the Milo Godzilla (with vanilla ice cream) and Milo King Kong (with vanilla ice cream, whipped cream, and chocolate syrup or strawberry syrup).

Milo Dinosaur

The Coffee Orange Americano features a blend of strained orange juice and 2 shots of espresso coffee, served over ice. With a thin texture and pleasant fruity toasty earthy sweet sour zesty tangy bitter flavour, this Coffee Orange Americano beverage is refreshing and thirst-quenching.

Coffee Orange Americano

The Coffee Bun is a yeasted milk bread enriched with butter and topped with a coffee‑flavoured biscuit paste, made with bread flour, white sugar, salt, milk powder, milk, instant yeast, whisked chicken egg, water, salted butter, instant coffee powder, and ground coffee essence, with optional cinnamon powder or cocoa powder. The Coffee Bun has a crisp crumbly exterior, a fluffy chewy interior, and robust toasty earthy bitter sweet savoury salty buttery flavour, carrying a bold coffee aroma.

Coffee Bun

Coffee Bun

A rather uncommon side dish in this country, the Oriental Pork Sausage features a snappy juicy crunchy sausage, made from a blend of coarsely minced pork shoulder, garlic, white sugar, salt, Shaoxing yellow rice wine, 5-spice powder, white pepper or black pepper, light soy sauce or dark soy sauce, fermented red yeast rice powder, and pork fat. Also known as a Taiwanese Pork Sausage, the Oriental Pork Sausage has a smoky meaty salty savoury fatty spice flavour.

Oriental Pork Sausage

The Beef Noodles features tender sliced lean beef shin, succulent beef brisket, gelatinous tendon, chewy beef tripe / stomach, crunchy bean sprouts, and bouncy beef meat balls. These various cuts lend bold meaty savoury salty flavour. Served with slippery kway teow / wide flat rice noodles with grainy sweet flavour, and crisp parsley with vegetal bitter herbal flavour. There's a cloudy and hearty soup / broth made by stewing beef bones, gula melaka / palm sugar, and bovril beef extract for hours, resulting in a deep meaty sweet savoury flavour.

Beef Noodles

The Klepon / Onde-Onde is a dessert confectionery, made from a blend of glutinous rice flour, tapioca flour, water, coconut milk, and pandan / screwpine leaf essence, rolled into a dough and filled with molten gula melaka / palm sugar. It's then boiled, cooled and coated in fresh grated coconut and salt. Typically served warm or room-temperature with several pieces in a set, the Klepon / Onde-Onde has a chewy sticky texture with floral earthy salty sweet flavour.

Klepon / Onde-Onde

Klepon / Onde-Onde

The Kuih Lopes / Lupis is a dessert confectionery, made from a blend of glutinous rice, water, salt, pandan / screwpine leaf essence, lime juice, and gula melaka / palm sugar, steamed and tightly packed within banana leaves, then steamed again, unwrapped and coated in fresh grated coconut and salt. Served warm drizzled with molten gula melaka / palm sugar. The Kuih Lopes / Lupis is sticky chewy in texture, with grainy floral earthy sweet candied flavour.

Kuih Lopes / Lupis

Kuih Lopes / Lupis

The Laksa soup is made from boiling water and coconut milk, together with a fried spice paste, a finely pounded blend of shallots, galangal, garlic, ginger, fish sauce or salt, lemongrass, laksa leaves, fermented dried shrimp paste, dried shrimp or prawn stock, palm sugar or brown sugar, and red chili, with optional coriander seeds, candlenuts, turmeric root, or chicken stock. The result is a creamy (also known as 'lemak'), medium thick, grainy soup, with bright savoury milky spicy flavour. Laksa is garnished with thick chewy chor bee hoon / rice vermicelli noodles with grainy sweet flavour, springy fish cake with sweet savoury flavour, crunchy bean sprouts with vegetal sweet flavour, spongy dried tofu puffs with grainy sweet flavour, wispy laksa leaves with vegetal herbal spice flavour, and bouncy blood cockles with mineral salty savoury flavour. Accompanied by an optional dollop of sambal belachan / fermented shrimp paste chili that lends a spicy salty savoury kick.

Laksa

The Laksa Johor is a fusion Italian Malaysian dish, said to be created when Sultan Abu Bakar visited Italy, then ordered his chef to create a laksa dish using spaghetti. Thus, this unique dish features spaghetti pasta noodles, tossed in a rich laksa gravy made from a blend of galangal, lemongrass, garlic, belacan / fermented shrimp paste, turmeric, shallots, water, coconut milk, ikan parang / wolf herring fish or ikan tenggiri / Spanish mackerel fish, salt, white sugar or rock sugar, tamarind juice, kerisik / grated coconut, curry powder, red chili, calamansi juice, and mint leaves. The result is a thick grainy texture to the Laksa Johor gravy, with punchy fishy zesty tangy sour vegetal savoury herbal flavour. Garnished with juicy cucumbers with vegetal sweet flavour, crisp sliced red onions with vegetal sour earthy flavour, crisp bean sprouts with vegetal sweet flavour, shreds of flaky tender fish (either ikan parang / wolf herring fish or ikan tenggiri / Spanish mackerel fish) with fishy savoury salty flavour, and springy spaghetti pasta noodles with grainy earthy sweet flavour. Sometimes, a bouncy hard-boiled chicken egg with eggy sweet flavour is added. The numerous ingredients and the time-consuming techniques needed to prepare Laksa Johor result in this dish being uncommon.

Laksa Johor

Laksa Johor

Laksa Johor

The Lontong Kering is a traditional regional-speciality dish of Johor Darul Ta'zim, Malaysia. The base comprises of dense chewy soft compressed rice cakes with grainy earthy sweet flavour, otherwise known as ketupat, boiled and then sliced into cubes. Topped with tender soft stewed vegetables, including a combination of chayote, string beans, cabbage, carrots, and jicama turnip, all with vegetal sweet flavour. A tiny amount of thin spiced coconut milk gravy, made from a blend of coconut milk, lemongrass, galangal, garlic, candlenuts, dried shrimp, shallots, salt, white sugar, water, turmeric, dried red chili, kerisik / grated toasted coconut, and sambal belachan / fermented shrimp chili paste, is added, lending mild milky sweet savoury earthy spice flavour. Accompanied by bouncy hard-boiled chicken egg with eggy sweet spice flavour, and optional crispy tender deep-fried bone-in marinated chicken with smoky meaty savoury spice flavour.

Lontong Kering

Lontong Kering

The Mee Goreng consists of yellow egg noodles, stir-fried with salt, kicap manis / dark sweet soy sauce, water, garlic, bean sprouts, cabbage, red chili, green chili, chye sim / Chinese flowering cabbage, red onions, spring onions, potatoes, diced beef or minced beef, and shallots. Completed with a fried egg on the top, and fresh cucumber slices glazed with tomato ketchup on the side. Best eaten quickly, when served hot and fresh, the Mee Goreng will have tender chewy crisp juicy soft textures with smoky grainy meaty savoury salty vegetal sweet eggy spice flavours.

Mee Goreng

The Mee Soto features blanched chewy thick yellow egg noodles with grainy sweet flavour, tender chewy turmeric marinated boneless shredded chicken meat with meaty sweet savoury spice flavour, crisp bean sprouts with vegetal sweet flavour, crisp fresh coriander with vegetal bitter herbal flavour, and crunchy fried shallots with earthy salty savoury vegetal flavour. Served in a thin clear hot soup / broth, made with blended shallots, garlic, ginger, galangal, lemongrass, turmeric, coriander, cumin, white pepper or black pepper, salt, white sugar, fennel seeds, curry leaves, and nutmeg, then stewed with chicken bones and water for up to 2 hours to derive a rich savoury salty spice sweet flavour. Optionally, other spices may be used to flavour the Mee Soto soup / broth, including cardamom, star anise, belachan / fermented shrimp paste, or cloves.

Mee Soto

The Otak-Otak / Otah is a popular snack, a spiced fish paste made from a blend of puréed ikan tenggiri / Spanish mackerel fish or ikan kurau / threadfin fish, coconut milk, shallots, garlic, lemongrass, turmeric, galangal, candlenut, belacan / fermented shrimp paste, and red chili. The Otak-Otak / Otah paste is then wrapped in banana leaf and grilled, resulting in a soft tender bouncy texture with fishy salty savoury herbal spice flavour. Often paired as a side dish to a meal. While the regular versions are often long and flat from the shape of the banana leaf, the unique Muar regional version is rectangular oblong in shape with a firmer texture and a sharper fiery heat from the use of more red chili.

Otak-Otak / Otah

Otak-Otak / Otah

Otak-Otak / Otah

The Wonton Noodles, also known as Wantan Noodles, features a base of blanched chewy springy thin egg noodles with grainy sweet flavour, tossed in a thin dark gravy blend of light soy sauce, dark sweet soy sauce / kecap manis, oyster sauce, garlic oil, and pork lard, lending salty sweet savoury flavour. The Wonton Noodles is garnished with crisp kai-lan / Chinese kale / Chinese broccoli with vegetal sweet flavour, tender sliced char siew / marinated barbecued pork with smoky meaty honeyed sweet savoury flavour, and succulent juicy boiled minced pork wonton dumplings with meaty sweet savoury flavour. Some stalls enhance this dish with added ingredients, from wobbly soft egg with eggy sweet flavour, to crispy deep-fried minced pork dumplings with meaty savoury salty flavour.

Wonton Noodles

The Bursting Pork Meat Balls And Pork Belly QQ Mi Xian Noodles Premium Wine Soup features a base of thin silky chewy (or 'QQ') mi xian / rice vermicelli noodles with grainy earthy sweet flavour, garnished with crisp crunchy nai bai / milk cabbage with vegetal sweet flavour, tender succulent pork belly with meaty savoury fatty flavour, juicy bouncy bursting pork meat balls with meaty salty savoury sweet flavour, and crisp parsley with vegetal bitter herbal flavour. Served in a hot premium fish bone soup / broth enhanced with aged Shaoxing yellow rice wine, thin and clear with sweet savoury boozy herbal flavour.

Bursting Pork Meat Balls And Pork Belly QQ Mi Xian Noodles Premium Wine Soup

Bursting Pork Meat Balls And Pork Belly QQ Mi Xian Noodles Premium Wine Soup

The Lok Lok is a meal that comprises various assorted meats, seafood, vegetables, and other ingredients, on skewers. Each skewer features a single ingredient, and is priced individually per skewer. The skewers of Lok Lok may be cooked in 2 different ways, either by boiling, or by the more common deep-frying. Accompanied by a variety of dipping sauces for added flavour, including chunky thick satay peanut gravy with nutty salty savoury spice flavour, thin green seafood sauce with sweet sour zesty tangy spice flavour, thick sweetened chili sauce with sweet spice flavour, or thin garlic chili sauce with savoury herbal salty spice flavour. Some examples of skewers for Lok Lok include tender black pepper chicken breast with meaty sweet peppery spice flavour, chewy beef sirloin with meaty savoury flavour, tender pork belly with meaty salty savoury fatty flavour, snappy Oriental pork sausage with meaty salty savoury flavour, tender salmon fish fillet with sweet savoury flavour, bouncy squid parts with neutral sweet savoury flavour, soft crab stick surimi with sweet savoury flavour, bouncy seasoned scallops with sweet briny salty spice flavour, juicy seasoned string beans with vegetal sweet spice flavour, tender seasoned broccoli with vegetal salty sweet flavour, crisp sliced potato with starchy salty spice flavour, bouncy quail eggs with eggy sweet flavour, springy cheese tofu bean curd with earthy grainy cheesy salty sweet flavour, or chewy lamb cuts with meaty savoury spice flavour.

Lok Lok

Lok Lok

Lok Lok

Among the most iconic Malaysian street food creations, the Ramly Burger has been popular since the 1980s. Common to all renditions is a grilled meat or seafood patty, glazed with butter or margarine, seasoned with Maggi seasoning (a concentrated wheat protein liquid flavour enhancer), black pepper or white pepper, light soy sauce or dark soy sauce, then wrapped in whisked chicken eggs like an egg omelette envelope. Dressed with mayonnaise, chili sauce, black pepper sauce, and sometimes tomato ketchup or paprika powder, then stacked along with lettuce, tomato, and cucumber slices, within pan-fried buttered burger bread buns. The Ramly Burger Ayam features a minced chicken patty, while the Ramly Burger Daging features a minced beef patty. Eating a Ramly Burger is a messy affair, with fluffy soft creamy wispy chewy tender crisp textures, and a complex layer of smoky bready sweet milky eggy meaty salty vegetal savoury earthy spice flavour. Optional soft cheddar cheese with cheesy salty flavour may be added. Other types of patties used to make Ramly Burger include threadfin fish surimi patty, minced lamb patty, or deshelled shrimp patty.