This video is about the food attraction spot at Pasir Gudang.When tourist come to visit a place,they will looking for the best food at the place.One of the food spot at Pasir Gudang is Ayam Penyet Z & Z located at Taman Bukit Dahlia.They offered a special ayam penyet with the secret recipe inside it.Secondly is Rahmat Seafood located at Kg Pasir Putih.At the restaurant,they offered a special fried siakap with side dishes with a reasonable price.It is very popular among people at Pasir Gudang.Throughout this video,we hope that it will attract a lot of people and tourist to come to Pasir Gudang.
Food Paradise at Pasir Gudang
Sunday, 1 June 2014
Food Spot @ Pasir Gudang
Keropok Lekor Kg Cahaya Baru
Located at Kg Cahaya Baru,this keropok lekor shop has become one of the popular food attraction at Pasir Gudang.They offered a special recipe of keropok lekor same like Terengganu keropok lekor.
Kedai Makan Rahmat Kg Pasir Putih
Located at Kg Pasir Putih,this seafood restaurant has become popular among people at Pasir Gudang.With a very reasonable price,this restaurant offered special dishes to the customer.Oepn from 10.30 a.m until 3.30 p.m .
Kebayan Kompleks Pasir Gudang
Kebayan food court located at Kompleks Pasir Gudang.It become major food attraction because a lot government servant came here to enjoy their meal and lunch especially.This food court offered reasonable price for the customer.You also can find the Mee Rebus Johor here.
Ayam Penyet Z Z Taman Bukit Dahlia
This ayam penyet restaurant located at Taman Bukit Dahlia.They offered a special and secret menu of ayam penyet.The price is RM 7.00 for a dish and it is reasonable for the guest.This restaurant open from 10 a.m till 11 p.m
Iffah Kitchen Asam Pedas KongKong KIPMart Masai
This restaurant located near the KipMart Masai.This restaurant offeres a special of asam pedas original made from family recipe.They offered a package to the customer that come to the restaurant.You can like the FB page AsamPedasKongKong to further details.
Kathira
This special
beverage only sold at entire state of Johor.All people Johor know about this
special beverages.At once time,this special beverages were widely sold at bazar
Ramadhan.Nowadays,many Johor people have brought this beverages into Klang
Valley area especially for bazar Ramadhan
Pecel
Pecel is a
traditional Indonesian food that uses chili peanut sauce. The origin of pecel
is unknown, and many cities claim to be the creators of pecel. However, the
most likely origin of pecel is in the regency of Madiun in East Java. It is
guessed that Pecel originated in the city of Ponorogo, because Ponorogo Chicken
Sate uses the same kind of peanut sauce that is normally used in Pecel. It is
also similar to the sauce used in Gado-gado. In Malaysia, it is called as Pecal
and is an influence from the Javanese in that country.It also a popular dish in
Johor and Selangor.
Nasi Ambeng
Nasi ambeng
or Nasi ambang is a fragrant rice dish consists of white rice prepared with
chicken curry or chicken cooked in soy sauce, vegetables, fried noodles, some
salted fish, fried coconut flesh, and so on. It is a popular Javanese cuisine,
especially in every Javanese-Malay communities in Malaysian states of Selangor
and Johor and also in Java, Indonesia. It is served during the festivities and
served in a tray and enjoyed together in a tray by four to five people
Thursday, 1 May 2014
Otak-Otak
Otak-otak is found in certain parts of Indonesia, Malaysia
and Singapore. The southern Malaysian town of Muar inJohor is a popular
destination for it — people from surrounding states and even Singaporeans often
visit to buy the famous otak-otak in bulk. It is commonly known in Singapore as
otah. Otak means brains in Indonesian and Malay, and the name of the dish is
derived from the idea that the dish somewhat resembles brains, being grey, soft
and almost squishy.
Otak-otak is made by mixing fish paste (usually mackerel)
with a mixture of spices. In Indonesia, the mixture typically contains fish
paste, shallots, garlic, scallions, egg, coconut milk, and sago flour or can be
substituted for cassava starch. In Malaysia, it is usually a mixture between
fish paste, chili peppers, garlic, shallots, turmeric, lemon grass and coconut
milk. The mixture is then wrapped in a banana leaf that has been softened by
steaming, then grilled or steamed.
While fish otak-otak is most common, otak-otak is also made
with prawns, often resulting in a more textured variety. In Muar, you can also
find otak-otak made from cuttlefish, fish head and even chicken. The Muar otak
is particularly renowned.
Telur Pindang
Telur Pindang is a
Johorean signature, popular during auspicious occasions especially wedding.
It's a door gift given in a form of "bunga telur" to guest
attending the wedding invitation.It’s a Johor tradition to use Telur Pindang
instead of ordinary hardboiled eggs.
It's unique in its taste and colour.
Its dark colour and the smell of herbs differentiates it from the ordinary
boiled egg. Its taste comes from the myriad of herbs and condiments that gets
absorbed during the boiling process.
The preparation of telur
pindang` entails lots of patience because it takes a long time to prepare. It begins
with the selection of the finest quality farm-fresh eggs. These eggs are
then washed and readied for boiling in a brew of herbs and spices over a period
of at least 3 days.
This special concoction is
made from herbal leaves with local names like, Daun Senduduk, Daun Manggis
(mangosteen leaf), Daun Jambu Batu (guava leaf), Daun Bebuas, Daun Serai Wangi
(lemongrass), Daun Salam, Daun Limau Purut (kaffir lime leaf), Daun Lengkuas
(wild ginger leaf), Daun Pandan and onion and garlic skins.
The mixture of the leaves
from the senduduk, guava and mangosteen trees provides the dark colour for the
eggs.
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