Terengganu is a state that is not only blessed with gorgeous islands, but also with a diverse range of traditional cuisine that is popular across Malaysia.
Although certain cuisines are similar to those from neighbouring states (due to the proximity), Terengganu has its own distinct flavour. Here are a few of our personal favourites.
1. Nasi Dagang
Nasi daging, the state's signature dish, is a delectable and nutritious dinner. Rice is served with gulai ikan tongkol and mildly pickled veggies in this dish. The rice is a blend of ordinary and glutinous rice, which gives it a unique flavour.
2. Pulut Lepa
A sticky rice roll with a fish filling is known as pulut lepa. The filling is made by mixing boiled fish meat with sliced onions, dried chilies, and shredded coconut and cooking it until it is dry.
After the filling has been added and the rice has been rolled out, it is wrapped in a banana leaf and baked over a charcoal fire.
3. Sata
Sata is a marinated mixture of luscious fish meat with a variety of spices. After the mixture has been thoroughly blended, it is wrapped in banana leaves and roasted over a charcoal fire in a triangle form.
It has a sweet flavour that is complimented by a smokiness from the grill. Sata is commonly offered as a starter or a snack.
4. Nekbat
Rice flour and eggs are used to make this light treat. Nekbat is made by cooking it in a mould over a low heat until it turns yellow and fluffy. It's then placed into a sugar syrup with a hint of pandan flavour once it's cooled down.
During the Ramadhan fasting month, nekbat is frequently readily accessible in the Ramadhan bazaars.
5. Keropok
Keropok, a widely known appetiser throughout the country, is made from ground fish meat and sago. Keropok is available in two varieties: long chewy ones called lekor and crispy thinner ones called keping.
Keropok is best served hot with a side of chilli sauce.
6. Bubur Lampuk
This is a classic porridge made with a variety of herbs. This porridge also includes sweet potatoes, fish crackers, and dry prawns.
7. Lompat Tikam
This two-layered dish is a popular delicacy with several versions from different states. The Terengganu variety, on the other hand, has a coconut milk upper layer and a rice flour lower layer. It's topped with a gula melaka sauce, which adds sweetness.
Comments