KOTA TINGGI: As part of the 31st Asean Economic Ministers (AEM) Retreat, foreign dignitaries will be treated to a taste of Johor's culinary heritage at a welcome dinner held at the Desaru Coast Conference Centre Thursday (Feb 27) night.
Among the standout dishes are Laksa Johor and otak-otak Muar, which offer a unique glimpse into the region's rich gastronomic culture.
Laksa Johor, a distinctive local dish, features spaghetti in a rich and flavourful broth made from wolf herring, mackerel and dried shrimp.
Meanwhile, otak-otak Muar is a spiced fish paste wrapped in coconut leaves and grilled to perfection, providing an aromatic contrast that delights the senses with its smoky fragrance.
Hotel executive chef Yee Weng Ding revealed that around 60kg of fresh fish sourced from local suppliers, were used to prepare the Laksa Johor broth.
Additionally, more than 1,000 pieces of otak-otak Muar were prepared as a side dish for over 200 delegates attending the event.
"Our goal is to introduce these local dishes to our foreign guests, showcasing the culinary uniqueness of Johor," he told Bernama.
The evening also featured steamed grouper prepared in the Nyonya style, as well as satay, ensuring a varied and authentic taste of Malaysian cuisine.
Yee explained that the meticulous preparation of Laksa Johor involved simmering and shredding the fish to create a thick, rich broth, which is then served with sambal for an added kick.
A dedicated team of 30 culinary staff worked tirelessly to ensure every dish was prepared to perfection, he added.
As Asean chair, Malaysia is currently hosting the 31st AEM Retreat, which runs from Feb 22 to 28 in Desaru.
The event has brought together delegates from all 10 Asean member states, with the retreat's highlight session taking place on Feb 28, chaired by the Investment, Trade and Industry Minister Tengku Datuk Seri Zafrul Abdul Aziz.
Malaysia has previously chaired Asean in 1977, 1997, 2005 and 2015. - Bernama
