u/fqh

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Coming from the other end of the Peninsular Malaysia, I have never had Laksa Johor growing up.

The date was 7 April 2021 when I chance upon a small stall in Penchala, recently opened on the road shoulder in between Restoran Muhibbah and Bedal Lah. Boy it was so spectacular that I would want to relive the moment I had this for the first time.

The stall was called Kecur (to salivate in Malay). Not so long after, it moved to a rather upscale location in Damansara Height, Bungalow #64 right behind Ben's by Day / The Bread Shop / the old Siti Li Dining place.

Unfortunately this might be their undoing as the place closed down barely a year after.

To this day, I am on lookout for a good Laksa Johor. If you know any, please do share in the comment (and attach photo too!).

Note: My apologies for using fork, I didnt know any better back then.

Probably the only pasta eaten with your hands. Had this one at a cafe in Rimbayu iirc, unfortunately despite the presentation, this example lacks punch.

Given by BNM as a speaker token 7-8 year ago.

Apparently worth some pretty penny now.

Impressed with the quality of this chicken rice (Canton Boy) at The Curve/Ikano Damansara. Ever since my fav chicken rice stall in Ikano closed down (Simply Chicken), Ive been on look out for a replacement.

The price is pretty ok for the quality and location. Super crispy skin, rich rice, well seasoned chicken plus quite a few condiments in the set.

All of these (minus siew mai) for RM24.80 (including drinks).

Read in this subreddit that this cafe serves a legit Laksa Sarawak. Oh boy it really lives up to the reputation.

RM12

Nuff Coffee: https://maps.app.goo.gl/u8K4muRzGyV4CwYE8?g\_st=ic

The adjoining pizza place looks legit too

I doubt 'ayam kampung' is free-range chicken. The scale of ayam kampung eateries doesnt allow the complexities of sourcing real ayam kampung.

So it must still be farmed chicken. The meat is certainly leaner than our regular chicken, yet not as firm as actual ayam kampung.

So what is it? Just another breed of farmed chicken? And is it really not injected with any growth hormones?

In picture: Lunch consisting of ayam kampung, ferns, kerabu perut.

Location: Warung Hajah Tuan Faridah, Puchong https://maps.app.goo.gl/y5mMyWmEioeBM36N7?g\_st=ic

All photos are less than 10km from the Kelantan-Thai border during the Aidiladha holiday.

Pic 1 - Nasi Kerabu with daging and perut bakar

Pic 2 - Nasi Kerabu with daging and paru (lungs)

Pic 3 - Perut bulat air asam

Location: Kak Zimah's Kitchen, Tumpat https://maps.app.goo.gl/kH78uofYjt2CZYwSA

Pic 4 - Somtam Jagung at Dee Somtam, Rantau Panjang https://maps.app.goo.gl/MipUDpsR1DpUjK4k9

Pic 5 - Trays of Lokcing waiting to be bbq'ed.

Pic 6 - Assortment of Lokcing over charcoal

Location: Lokcing Berambat, Rantau Panjang https://maps.app.goo.gl/pGxQuKDuCurzGh6g6

Pic 7 - Homemade Solok Lada / stuffed peppers

Pic 8 - Homemade Nasi Kerabu Tumis

Location: Home sweet home (secret :p )

Pic 9 - Meehun celup with beef

Pic 10 - Mee celup with beef and perut

Location: Mee celup Kak Jah, Rantau Panjang https://maps.app.goo.gl/XRgHMEV4vJfGpxGs6

A recent post in this sub reminded me that I havent visited Honey in the Rock for nearly a year.

I loved their interpretation of ulam, pairing my fav greens (ulam raja and pucuk pegaga) with nangka and a surprise ingredient, bawang jeruk (i think). The flavors work pretty well, cut through the thick bowl of laksa and ramens.

The price might be slightly on the higher side, but for the quality and sizable wagyu beef, its palatable.

Madu dalam Batu, Damansara Kim
https://maps.app.goo.gl/CwQNkseQNqeiCGJK6?g_st=ic

Growing up my mom would do the white percik (plenty of santan with minimal tumeric & chili), apparently the definitive Terengganu style. Its more lemak than Kelantan.

A Kelantanese percik is reddish and slightly spicier, tainted with more than a dollop of cili giling.

Whichever your preference is, this percik is one of the simpler dishes to make.

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Chicken prep:

1. Blend garlic, red onion, ginger, tumeric, salt
2. Use this to marinate the chicken for 15-20mins

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Kuah:
Ingredients - Santan, lemongrass, ginger, red onion, dried chili, asam keping, gula

1. Blend and cook ginger, red onion, dried chili. Keep the heat in medium-low.

2. Pour in a cup of santan, or two for thicker kuah.

3. Add lemongrass, asam keping, gula melaka, garam.

4. Stir till thickens.

5. Use this percik sauce while barbecuing, and when having the final dish paired with rice.

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Tip when bbq:

1. Slather the sauce and build up several layers of it on the chicken.

2. I like to add shreds of daun kunyit while barbecuing, to impart lovely fragrance onto the meat.

3. Best not to use fiery heat - your chicken can get burnt on the skin.

All the best!

Bawal cermin (silver pomfret) with petai.

Clean, lightly coated with tumeric.

Slather with Adabi Ikan Bakar paste and a squeeze of calamansi.

Add petai/stinkbeans, wrap with banana leaf.

Now ready to grill.

Do you know we can now upload pics in the comment section? To start, Ill be sharing best meals I had this week. Looking fwd to see yours

Pic 1 & 2: Laksa Johor at Liz Rashid Tamarind Square, Cyberjaya
https://maps.app.goo.gl/QZRW4Mf976cCCy4M6?g_st=ic

Pic 3: Mee Goreng sotong at Mee Bangkok Lane, USJ 2
https://maps.app.goo.gl/ZxdnsJWDewZuohyc9?g_st=ic

Pic 4: Mee rojak next to KFC University of Malaya
https://maps.app.goo.gl/EPwnhMLH128gjSKr7?g_st=ic

Pic 5: Mee Bandung Muar at Gerai Makan Seksyen 8 PJ
https://maps.app.goo.gl/YbjUK6bJtt8ABG8r5?g_st=ic

Share pics in the comment, and the location!