Johor, deemed “the Southern Gateway to Malaysia”, a land with great history and strong traditions, has always been heavily influenced by its privileged geographical position on the peninsula overlooking the trade routes of the East. Arab traders brought flavours and styles to the already complex and delicious dishes of the Malay archipelago creating cuisine that is truly unique. Due to their difficult and sometimes complicated recipes, some are rare and wonderful delights that can only be sampled in celebrations and state banquets. Arisa-a unique chicken dish- is one such example, normally served to royalty and the social elite of Johor at formal functions and celebrations.
Roti Kirai or Roti Jala is one of the signatures dishes of Johor cooking, a perforated bread. A special ladle with a five-hole perforation is used to make the bread look like a fish net and it’s usually eaten spicy with curry or sweet with 'serawa'. Serawa is made from a mixture of boiled coconut milk, brown sugar and pandan leaf.
Laksa Johor differentiates itself by the use of creamy coconut milk in its preparation. Other local favourites include Satay, Telur Pindang- eggs boiled together with spices, a favourite celebration and wedding food specialty- and Penganan Kacau Keledek, a coconut infused, egg and sugar-rich and labour intensive dessert previously reserved for royalty.
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