03/05/2026
1) Adami Laksa Johor paste, 150g per packet, halal, £2.90 each (buy more, cheaper)
https://niclawgourmet.co.uk/laksa-johor-paste
2) Rendang Tok paste, 250g per packet, halal, £6.70 each (buy more, cheaper)
https://niclawgourmet.co.uk/rendang-tok-paste
Laksa Johor traces its roots to the southern state of Johor and stands out among Malaysia’s many laksa variations. Unlike other laksas that use rice noodles, Laksa Johor uses spaghetti, reflecting Western influence.
This unique twist is often linked to Sultan Abu Bakar, the 19th-century ruler of Johor, who had close ties with the British. It’s said that after being exposed to European cuisine, he introduced spaghetti into the traditional Malay laksa. The dish itself features a rich, fish-based gravy (usually from mackerel), blended with spices, coconut milk, and herbs like daun kesum. Traditionally, it’s eaten by hand, emphasizing its cultural roots despite the Western ingredient.
Rendang Tok originates from the state of Perak, particularly associated with the royal town of Kuala Kangsar. The name “Tok” refers to respected elders or religious teachers, reflecting its heritage as a dish tied to community leaders and special occasions.
Rendang Tok differs from typical rendang (like Minangkabau-style rendang) in that it is drier, darker, and cooked for a much longer time—sometimes several hours—until the meat absorbs all the spices. The slow cooking process with ingredients like coconut milk, kerisik (toasted coconut), and a blend of spices produces a deep, almost black color and intense flavor.
Historically, Rendang Tok was served during royal ceremonies and festive events, symbolizing patience, craftsmanship, and respect for tradition. Today, it remains a prized dish in Perak, especially during Hari Raya Aidilfitri celebrations.
Laksa Johor = lighter, aromatic, fusion-influenced, assembled dish
Rendang Tok = heavy, intense, slow-cooked, tradition-driven dish
They almost sit at opposite ends of Malaysian cuisine—one shaped by external influence, the other preserved through time.
This blend symbolically connects:
Johor’s openness to outside influence (even using spaghetti)
Perak’s deep respect for tradition and slow cooking
Rather than replacing one with the other, it becomes a dialogue between:
Adaptation (Laksa Johor)
Heritage (Rendang Tok)
A well-balanced version might look like:
A bowl of Laksa Johor
Topped with shredded Rendang Tok
Finished with fresh herbs, sambal, and a squeeze of lime
A dish like this wouldn’t replace either original—it would sit alongside them as a creative tribute to both.
