Tropicana March-April 2024 #153 The Festive Issue

TROPICANA MAGAZINE
115
While a traditional Johor dish, what makes laksa in Johor
different is the use of spaghetti noodles as it is told that
Sultan Abu Bakar instructed his royal chefs to use pasta
instead of the traditional rice noodles. That said, laksa is
all about the broth and laksa Johor is unique because it is
served with a thick gravy that is made from ground chili,
spices, coconut milk and fish.
Asam pedas is what your mouth will be watering for when
headed back to Melaka. A balanced combination of sour
and spicy notes, this signature dish is a favourite among
the Peranakan community. The broth is made with tamarind
juice and a range of spices with fresh water fish as the main
ingredient that is usually simmered with a variety of greens
such as okra, aubergine and long beans.