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Rasa-Rasa Johor is a blog that i've created that consist of the collection of Johor traditional food recipes and cooking blog for those who love to try the simple and easy delicious and marvelous Johor foods. Rasa-Rasa Johor also offered simple, authentic, and tested recipes that i got from my moms. I also included the pictures of each dishes in each recipes . In addition, i also wish that the recipes can be share with others, besides introducing the delicious foods of Johor Malaysia in the world.

MEE BANDUNG

Mee banndung is one of my favourite dishes..
I love mee bandung so much because of the delicious taste and you can tase of the "udang kering".yummmmmmyyyyyyy.. :P
. My moms always cook it especially when we have a family gathering or open house..
I raelly enjoy the mee bandng that my moms cook..Hopefully you guys can try to make it refering to the recipe that ive already post..
hehe :)

1) 1.6 kg Yellow noodles
2) 250g Chicken, cooked, shredded
3) 200g Prawns, cooked and peeled
4) 3 Sunny Side-up eggs
5) 400g Beansprouts, blanched

MEE BANDUNG GRAVY:

1) 3 ltr Water
2) 100g Shallots, peeled, sliced
3) 60g Garlic, peeled, sliced
4) 80g Ginger, crushed
5) 90g Chinese celery, sliced
6) 100g Ripe tomatoes, sliced
7) 40g Beef Broth
50g Prawn Cube
9) 200g Tomato ketchup
10) 45g Chilli paste
11) 50g Sugar
12) 1 Egg white

GARNISH INGREDIENTS:

1) 40g Spring onions, sliced
2) 40g Chinese celery, sliced
3) 30g Red/green chillies, sliced
4) 50g Shallots, sliced, fried
5) 10 Key lime (calamansi will be better)

The Method:

Mee Bandung Gravy

Bring a pot of water to a boil. Add in sliced shallots, garlic, local celery, tomatoes and crushed ginger. Reduce to low heat and simmer for 3-5 minutes.
Add in beef broth , prawn cube, tomato ketchup and chilli boh. Stir well and adjust seasoning with sugar to taste.
Simmer for 5 minutes and strain.
Put the pot holding the gravy back on the stove and gradually add in beaten egg white. Remove and keep warm. To serve:
Blanch yellow noodles in a pot of boiling water for a few seconds.
Remove, strain and place it into serving bowls.
Add in sliced fish cake and blanched beansprouts.
Pour in hot Bandung gravy and garnish with shredded chicken, sliced spring onions, local celery, chillies, fried shallots and calamansi.
Serve hot.

TAHU BAKAR

Tahu Bakar is a simple snack like rojak or goreng pisang.The crunchiness of the tofu and the gravy of the sos will melting in your mouth and you will addicted with the taste! hehe....I bet to all of you to try it, because it soooo delicios...yyyuuuuuuuuummmmmmmmmmyyyyyyyyyy...Besides that, it easy to serve, and for those who like to try the tastefull of tahu bakar you can try it according to the recipes that i've got from my moms.. hope you like it..gud luck! :)

Ingredient:

4 kpg tahu
100 gm taugeh
1/2 btg timun
1/2 biji sengkuang
* 3 sb lada boh / lada giling
* 1 ulas bawang putih dititik
* 2 sb gula merah
* 1 sb gula pasir
* 3 sb air asam jawa
* 2 cwn air
* sedikit garam
* 1 sb bijan digoreng tanpa minyak
* kacang tanah tumbuk utk tabur atas tauhu

How to serve:

1) Bake the tofu and put it away
2) Put "taugeh" in the boiling water about 15 second
3) Chop the cucumber and "sengkuang" ans cook the * ingredient until it become sticky.
4) The consistency depend on your taste but it will be more better if you made the sos become thicky because the tofu willproduce a water.
5)While the sos was already done, put some sesame into it, then switch off the kitchen.
6) Slice the tofu into 4 or six pieces, then put all the ingradient inside it. lastly, you can pour the sos into it.

KACANG POL

Kacang pool is a simple dishes that i like to eat. It is a simple and delicious dishes in johor. I always eat as a breakfast and we can eat it with bread or france bread. I like to share my moms kacang pool recipes because i thought every one can try it. We just need a basic ingradient to make it.

Ingredient:

*4 tin kacang foul (atau rendam kacang parang semalaman dan rebus hingga empuk - then kisar separuh kasar separuh halus - terpulang)
*1 tin kecil minyak sapi

Ingredient that need to be blanded:

* 1 sdm ketumbar - di sangar
* 1/2 sdm jintan manis - di sangar
* 1/4 sdm jintan putih - di sangar
* 3 biji bawang besar
* 2 biji bawang putih
* garam & gula secukup rasa

Kacang pool topper:

* Bawang besar & tomato (potong dadu)
* Lada hijau (dihiris)
* Limau kasturi (dibelah dua)
* Telur goreng mata lembu (make sure goreng ngan minyak sapi)


How to serve:

1) Panaskan minyak sapi di campur ngan sedikit minyak makan dlm periuk
2) Tumis bahan2 yg di kisar hingga naik bau.
3) Masukkan kacang parang yg sudah di mesin dan rasa garamnya dan tunggu hingga mendidih
4) Hidangkan dgn bahan2 taburan dan sedikit minyak sapi di atasnya dan beberapa keping roti perancis

AIR KATIRA

u can try it in
Air Katira

During Ramadahan my family and i love to breaking our fast with Air Katira. The tastefull of Air Katira have their own uniqe taste. In this blog, i put a pictres of it to show it to you guy the features of Air Katira. To taste it, you can try it by your self according to the recipe that i've give.. Hopefully you can enjoy the peaceful taste of Katira's and serve it during ramadan soon..

AIR KATHIRA

Ingrediant

Disediakan lebih awal:
Sirap:
Didihkan 2 cawan gula dalam 3 cawan air.
Masukkan 1 helai daun pandan, hingga larut gulanya.
1 cbsr kathira - direndam semalaman, buangkan kekotoran dan ditapis.Dibilas dengan air masak, ditapis lagi.
10 butir kembang semangkuk - direndam semalaman buangkan biji dan kulit.Ditapis, bilas dengan air masak dan ditapis lagi.
1 sudu besar rata biji selasih - direndam dalam air masak hingga ia mengembang, kemudian ditapis lagi.1
tin susu cair (sejat)- 'evaporated milk' - (410 g)
1 cawan sirap
6 cawan air
1 sudu teh air mawar

How to serve:
Dalam sebuah mangkuk besar, masukkan katira, kamang semangkuk dan biji selasih. Tuangkan sirap, air susu dan air mawar. Dikacau rata. Masukkanketulan air batu atau air batu yang dihancurkan dan dihidangkan.

Hopefully you can try it.. :)

MEE KARI

As noodles lover, I have chosen to share Curry Mee to u guys. Curry Mee or also known as Curry Laksa (in the Southern part of Malaysia and its neighbouring country, Singapore) is a popular hawker’s dish. Curry Mee/Curry Laksa is a dish that’s full of flavours–slightly creamy soup infused with coconut milk, the spiciness of the chilli and fragrance of spices; never fails to satisfy my appetite to have it for breakfast or lunch. It has been too long since the last time I had Curry Mee. So, I am delighted to share this my moms curry me recipe…




Recipe: Curry Laksa/Curry Mee


Ingredients:

600g shelled cockles
500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
3 to 4 pieces soaked cuttlefish heads
200g fried soya bean cubes/tow pok (halved or quartered)
300g shredded, cooked chicken meat
500g blanched bean sprouts
600g blanched yellow noodles
300g blanched vermicelli/rice sticks
1kg grated coconut, mixed with 4 litres water and squeezed for the coconut milk to be used as main stock

Seasoning:

4 tbsp salt or to taste
1 1/2 tbsp rock sugar
1/2 tbsp MSG (optional)

Spices (finely ground):

100g shallots
25g garlic
3 tbsp coriander seeds
4 tbsp chilli paste
2 tbsp sliced lemon grass
10 peppercorns
1/2 tbsp belacan (Malaysian shrimp paste) granules

Chili oil:

110g chili paste
25g garlic, pounded
175ml to 200ml oil

Method:

Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the coconut milk. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)

For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)