Javanese Food

This is the last entries which is about Javanese food. The Javanese food usually famous in Johor because most of Javanese stayed there. There are a few Johorean dishes with Javanese influences or copied from Javanese. These include lontong, nasi ambeng and bontrot or berkat - both traditionally served after feasts like wedding ceremonies, Yasinan and others.

• Soto - Soup with mee hun or ketupat.
• Mee soto -noodle in soto soup.
• Mee rebus- a famous noodle dish which consists of mee (a spaghetti like mixture of flour, salt and egg) served with a tangy, spicy and sweet potato-based sauce. It is sometimes also called mee jawa, perhaps as a nod to its Javanese origins.
• Mee bandung muar - is also a dish originated from Johor, specifically from Muar. The term 'bandung' is not derived from Bandung, Indonesia but is a term for anything that is mixed from many ingredients. One of the most important ingredient is dried shrimp.
• Penganan Kacau keledek - is a dessert normally reserved for the Johor monarch and elites. It is made from sweet potatoes, a lot of eggs (at least 40), fresh coconut milk (not instant ones) and huge amounts of sugar. It is mixed and stirred on a simmering heat for at least 4 hours.
• Arisa - A unique chicken dish that is very rare nowadays, and is normally served to the royalties and social elites of Johor at formal functions and celebrations.
• Satay - is a popular food in Malaysia. Made from marinated meat or chicken and burnt on charcoal grill. Cooked satay is dipped in special peanut sauce. A favourite Malay food in Johor, mostly found in Johor Bahru and Muar. 
• Telur pindang - Eggs boiled together with herbs and spices, popular during wedding feasts in Johor.
• Kacang Pol- This dish is influenced by Arab Culture where special baked bread was served with special sauce and a 'sunny side up' egg.
• Pisang Salai or Gimpi smoked banana cooked into perfection
• Mee Bakso - This is almost identical with soto, only this dish have meatball instead of slices of chicken meat.
• Lontong - Dish using combination of pressed rice and special coconut soup with vegetables. Served with boiled egg and chili.
• Burasak - It is a type of Buginese food.
• Kerutup ikan - Fish is steamed with variety of local fragrant leaves.
• Pecal - It is a Javanese traditional cuisine which consists of long beans, slice of cucumber, beansprout, tauhu, tempe mix with special peanut sauce.
• Tauhu bakar - it is made from soybean where it is burnt on a grill and cut into cubes and dip with special sauce.
• Mee Siput - It is a mixture of flour that will expand in term of size when deep fried.
• Rojak Petis - It is a combination of local vegetables mix with special black colored sauce made mostly from shrimp(Otak Udang).
• ABC - ABC is abbreviation of 'Air Batu Campur' or known as Ice Kacang Johor. It is a special desserts created from shaved ice added with corn, jelly, redbeans, groundnut, syrup, pasteurized milk, and liquid chocolate.

In Javanese restaurants or food stalls (called “Warung”) it’s very common to chose from a wide variety of dishes ‘buffet-style’ and sit down with a filled table full of different dishes. You can eat with your hands only (only the right hand is used), but fork and spoon are more widespread now as well. That's all about Javanese food. Thank you for reading.

http://en.wikipedia.org/wiki/Malaysian_cuisine