臭脚面 Smelly feet mee

柔佛昔加末好出名的，标志性招牌，“臭脚麺”。

Johor Segamat which food is the most famous one? Of course “ Smelly feet mee”

说明白其实就是酿豆腐等料配面粉类。

What it’s mean? In fact, it is just a kind of Yong Tau Fu and mee.

跟大多店，酿物是蘸以辣椒干、蒜米、阿叁膏、盐糖泡制出的辣椒酱或是呈猪肝色甜酱吃，用以前F&N玻璃汽水瓶装着，很有怀旧味。

Same as most of the shop, the Yong Tau Fu can be dipped in a Chili sauce which mixed with dry Pepper, garlic, Asam Sauce, salt and sugar, or eat with the sweet sauce which in pig liver color. The sauces filled in  F & N glass bottles, very nostalgia.  

所灼熟油面，舀上用江鱼仔和骨头、黄豆熬的汤，加匙葱酥，被自由吸去化作葱油香。

The mee that already cooked put in a bowl and scoop the soup made by anchovies, bones and yellow bean and absorb the onion oil fragrance.

而与外头异曲同工捞面，也可自加辣椒酱与甜酱混出无穷趣味。想必是大伙小时都有这样经历，原来可酱玩的惊奇发现，集体唤起回忆。

Similar with the other mee, the addition of chili sauce and tomato sauce result in infinite of fun. Presumably everyone has such experience when in childhood. You will feel surprised that the sauce can evoke your memories.

咖喱麺受本地人喜爱，主要靠汤液中成份，咖喱粉、乾辣椒糊、CILI BOH、蒜米、红葱头、咖喱叶、糖盐去爆香加水煮出。复加匙鲜蛤、豆卜或叉烧，有了浓椰浆，不香才怪。这里味道略似新山卖的咖喱汤头。

Local people like his curry mee. It’s mainly depend on the ingredient in the soup such as curry powder, dried chili paste, Cili Boh, garlic, red onion, curry leaves, salt, sugar and water. Add a spoon of fresh calms, beancurd or BBQ pork, with thick coconut milk, no matter the smell so good. Taste slightly like the curry soup that sold in Johor Bahru.

酿料选择有豆腐、红辣椒、羊角豆、腐竹、长豆等，通常是用鱼胶做馅烫过下汤。最重要是那块，不是每个人都识货和鱼鳔差不多的猪皮，可连汤带汁，在咬时像水枪射得你嗦嗦声。

The  option have Toufu, red chili, lady finger, bean curd skin, long bean, usually filled with fish paste and cooked in soup. The most delicious one is the pig skin which look alike with the fish maw. When you bite it, it like water gun shoot in your mouth.

但最受欢迎，还是这家人亲戚在住宅，以巴西黄豆做好供应的豆干。四四方方薄薄一块，油炸后，切成九宫格配些青瓜，直接浇上大量辣椒汁和甜酱，好尝过炸油豆腐。

But the most popular is the bean curd made by Brazil Soy Bean. Thin, sliced, and square, after fried, cut into cube and mixed with cucumber, directly poured with great amount of chili sauce and tomato sauce, better than deep-fried tofu.

臭脚这两字，原以为是指信用不佳或是谁的脚，真的很臭。直到听第二代媳妇胡月娥解释，才知是第一代家翁廖木金绰号。在那困苦年代，环境卫生又差，因日夜操劳弄至脚烂。在开了这家面档营生，臭脚麺便成了代名。只要说起，都知是在金马城酒店后端，经过大亚酒家到弯角的新春茶室。目前由第三代儿子廖伟达负责。店里干净，逢假期周日从早上十点至两点定满桌，不一会人潮又来，那是忙坏了的大日子。

“Smelly feet” thought it meaning was bad credit or who’s feet, really smelly. Until I heard the explanation from second generation daughter-in- law, Madam Hu, I realize that was the nickname of the founder. In the difficult era, the environment and sanitation was bad, because of he is too hard work, so her foot condition getting worse and worse. After that, he opened this noodles stall and people called his as “ Smelly Feet Noodles” . Everybody knew that it located at the Kedai Kopi Sin Choon just behind the Golden Horse Hotel. Now the noodle stall in charged  by third generation Mr Liao. The shop is clean, every Sunday from morning 10 o’clock to 2 o’ clock will full.

 传统制作，当然得遵循古法。臭脚麺至今还坚持提炼不含防腐剂的辣椒酱。为的，正是要把意涵世代相传的酱汁，回归到原来的真髓，讲究原料、程序及不偷工减料。

Traditional method, until now, smelly feet noodles still made the chili sauce without adding preservative. He want to return the original essence of the sauce which pass from generation to generation, pay more attention in the raw material, procedures, never do shoddy work and use inferior material.

新春茶室臭脚面

Kedai Kopi Sin Choon Smelly Feet Noodles

地址 Address ：9,  Jalan  Medoi,  85000  Segamat,  Johor.

营业时间 Business Hour ： 7.30am－4.30pm

龙江面 Longkang Mee

在森美兰州有“燕子城”雅称的淡边Tampin与马六甲亚罗咖佳Alor Gajah交界的这块弹丸小镇，来的人定会找面吃，像来到广州要尝馄饨，它代表了这地方标志。

Between the Negeri Sembilan Tampin and Melaka Aloh Gajah, there was a small town. All of the people who came to here will definitely find for mee to eat, just like if you go to Guang Zhou, you must eat Wantan Mee. It’s is a kind of symbolic, represent the country.

 曾於发详地广州吃过地道馄饨面，最难接受是，竟找不到跟大马尝过一样。如果你问我哪好吃？我会答：我国。那么说是想道明，任何口味都是从习惯到接受而来。同样问回中国的广东人，也不会认同大马的味道同理。

I have been ate the Wantan Mee in Guang Zhou, the most difficult to accept is I could not found the same taste as in Malaysia. If you ask me which one more delicious? My answer is: Malaysia. Any taste accept from your habit. If you ask this question to the Cantonese in China, they also will not agree the taste of Wantan Mee in Malaysia.  

 谈起这面之所以闻名，那是早前擀面条是用竹筒压的，吃起来具韧性、口感。后跟回时代，为符合经济效应，改用了机器。但面条还是坚持用面粉和多一倍鸡蛋混合制成。

  Previously, pressing noodles by bamboo, taste elastic. But now, in order to meet the economic effect, change to machine. But the noodles still stick to use flour and twice the egg mixture.

做法与我们的干捞麺或芙蓉那家人所售的客家麺近似。除秉承客家不爱在面条中，加黑酱油习惯。但随人客要求，也会添些老抽回去、放些叉烧、至于碗内的肉碎和猪油，是为使麺味更丰腴。别看白嗖嗖一碗，其香味是别处找不到，包括中国的客家村。

The method almost similar as the dry noodles and Hakka mee. Except the hakka mee doesn’t like to add dark soy sauce. But with the customer requirements, they also add some dark soy sauce, Char Siew, pork and lard. The fragrance is not found elsewhere, including China’s Hakka Village.  

难怪有些远客会特地到此打包，且数量极多当礼物送朋友。通常包回家的，我认为会较逊色，但因为这里可能加了猪肉末，当油渍被麺吸收产出焖的效应后，不但不难下喉反更香。要云吞，可以叫碗，价钱另议。

No wonder some customers will specially order and pack from here and give to friends. Maybe it add the lard, so the mee adsorb the oil and give out the stew effect. If you want wantan, you can order for another bowl.

说起龙江面来历，在上世纪五十年代，最早是由来自庇朥县属柔河边已故张商国开始。原是在大树下摊位糊口。1958年才搬至普罗士邦宝珠游艺场，因为前面有条大阴沟，久之，当地人都习惯称那麺档做“longkang”面，垄沟面，东主嫌难听，遂改成龙江面继续，后来再迁到巴士车站后面商业综合中心，由张育锐及奕宏父子联合掌管。

The history of longkang mee, in the fifties of last century, the earliest is began from Zhang Shang Guo in Kuala Pilah. The original stall is under a tree. In year 1958 moved to Pulau Sebang, because of in front of his shop has a big drain, hence the residents at there called it as “longkang mee” . Later change to “Long Jiang Mee” and moved again to the commercial center which behind the bus stop.

龙江面家

地址：

2625, Jalan Indah 6/1, Taman Indah, 73000 Tampin, Negeri Sembilan, Malaysia

营业时间：

8.00am-1.30pm,  7.00pm-10.30pm    (每逢周一休息)

拉揸面 Dirty Mee

问芙蓉周围，地方性代表美食，大都会说，“芦骨拉渣面”好吃。

When I ask people in Seremban, which food represent this place, they answered: Lukut Dirty Mee.

往波德申大道，见芦骨Lukut路牌，跟着指示到街上，店就在中华中学对面。

From the highway to Pork Dickson, you will see the signboard written “ Lukut”, follow the instruction to the street, the shop was at the opposite of Chong Hwa School.

历三代七十年老店，东主伟忠从婆婆阿贵嫂接过手，而以前是在旧巴刹营业。当地人买了海鲜，喜欢到他那煮了配面吃。因为有个臭水沟，故被称拉揸面，广东话是脏的意思。

Undergoes three generation, the shop already seventy years old. In the old time, they operate the business at old market. After the local people buy the seafood, they like to go to there, ask the boss to cook it and eat with mee. Because there has a drain, so they called it as “La Zha Mee”, in Cantonese means “Dirty”.

铺面陈旧，似咖啡店多些，厨房阴阴暗暗。奇怪是，来的人，都不介意。证明只要被接受，像老人家炸鸡，成了品牌，怎样给人家骂，生意都不愁做。

The shop is old, more like coffee shop, the kitchen is dark. The strange thing is the customer do not mind. This proved that the customer accept it.

自己制的面，分四种口味，吃干捞面，老板娘宝姐指点说，要添店里辣椒酱，味道好比从前学校食堂，干捞混辣椒酱滋味。配多碗海鲜汤，极重鲳鱼和虾的鲜美兼带主汤黄芽白的甜。

The mee made by it’s ownself, differentiate into four flavor. If you eat the dry mixed noodles, you have to add the chili sauce, the taste like you eat in the school canteen. With a bowl of seafood soup, the fresh of pomfret and prawn bring out the sweet of cabbage.

卤面，浑浑浊浊，像粗面线，带点蛋花香，加醋吃法，可比作桂花翅，想得美，可惜我觉得破坏原味。

Lor Mee, like rough rice noodles, a little egg fragrance, add with vinegar, just like shark fin soup, but I think it destroy the original taste of it.

 面带镬气。口感富面粉糕的扎实。揉得够暗力。做法是，先烫后煎。再下猪骨汤，以生酱油，老抽煨炒番，加上猪油，难怪会比其它不放猪脂肪的店，好吃，很多、很多。

The taste of mee as solid as flour cake. The method is after boiled and fried it. Add pig rib soup, fry with dark soy sauce, soy sauce and lard, delicious, a lot, a lot.

面久拉揸面 Dirty Mee

地址：Lot 1854, Jalan Besar Lukut,Port Dickson,71010,Negeri Sembilan

营业时间：6.00am- 2.00pm (每逢周一休息）

推荐：干捞面，炒面，海鲜鲳鱼料