Pasir Gudang Food Trail

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 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

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.