【Putu piring—プトゥ・ピリング（ローカル伝統スィーツ)】 It must bring back nostalgic memories of an old timers! You can’t get it anywhere nowadays though this is the only Kedai that I know its quality. Made of ground rice flour, the Putu Piring is a round-shaped traditional handmade steam rice cake. The process of making this traditional kue looks rather easy but it requires good team work: not only the ingredients but also coordination of each member to work faster and efficiently to accomodate thousands of orders from customers every day!!https://www.facebook.com/haigroadputupiring/ 近隣諸国で昔から親しまれていた伝統的なお菓子プトゥ・ピリング。名前の由来はタミール語のプトゥ（小麦粉とココナッツから出来ているもの）とマレー語のピリング(お皿）からだそうです。いかにも異文化融合の産物ですね。残念ながら今ではそれを売る店も数少なくなっています。材料は米粉＋黒糖＋ココナッツフレーク、作り方もいたってシンプルに見えるのですが。。注文して待っている間の楽しみは、彼らの手さばきを見学すること。４人の女性達が皆それぞれ自分の持ち役を完璧にこなして次の工程にバトンタッチ。本当にムダのない彼らの動きに感嘆！

【Kompleks Kraf Johor—ジョホールクラフトセンター】 The Kompleks Kraf Joho is the only place for all crafts not only from Johor but all over Malaysia! They provide craft exhibitions and craft demonstrations, allowing visitors to see the process of making handicrafts such as batik painting and traditional musical instruments called Kompang. The motive behind the craft centre is to help develop craft industry to moveforward and further enhance the development of the craft industry. The tough task of finding a successor to these industry also one of the reason. This is the place where visitors must come to learn about heritage of Johor…

【Kedai Vade- South Indian snack- ヴァデェ（揚げスナック）の屋台】 You can’t miss the KEDAI because there are always people queuing up to grab one of the best and famous street food in town. It is located near the junction of Jln Trus and Jln Ungku Puan, just opposite side of India Temple called Sri Mariamman Temple. It is just a simple stall but offers very nice yummy VADE. The Indian lady who runs the stall, is the key person for the creation of all items there. She is very focused and detail as she is proud of what she is serving customers! It…

【Ayam Buah Keluak— 鶏肉とブラックナッツの煮込み】 It is a significant Peranakan dish that well loved by many locals here. My recent trip to Malakka mede me determined to cook it myself! The most tedious part is the preparation of the Buah Keluak. The seeds got to be soaked in water for 3 days and then to cut open each shell before being cooked. The Buah Keluak tree, native to this region, procures a large poisonous fruit which can be made edible by fermentation. Ayam Buah Keluak dish requires to use the seeds that previously extracted of poison. The taste resemblance to a…