If you are in Terengganu, remember to drop by the stalls that sell this delicacy and try this finger food in boiled as well as fried type. It is one of the unique food that is a specialty of Terengganu. Prepared from fish meat grounded with sago and salt, these are then rolled and made into the shape of long tubes similar to sausages.
They are then boiled and can be eaten while hot together with chilly sauce. Another way to eat is to fry the keropok lekor which makes it crunchy and eaten with chilly sauce. There are many stalls in Terengganu that sell this delicacy but the popular ones are located in Kampung Losong, Kuala Terengganu. If you are going to the state museum, stop by this village and purchase this delicacy after your visit to the museum. Kampung Losong is about 10 minutes away from the museum.
NASI DAGANG TERENGGANU
Nasi Dagang is a rice speciality of Terengganu. The Dish is made by cooking rice and glutinous rice together, to which is then added coconut cream once it is cooked. It is eaten with it's own specially made side dishes of tuna curry and a light vegetable pickle. Simplicity is its essence.
Nasi dagang is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. Nasi Dagang literally means "Trading Rice". It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, such as Terengganu and Kelantan.
The most famous Nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district. Nasi Dagang can also be considered as a festive dish in Kelantan because it is prepared at home for the morning of Eid ul-Fitri, a Muslim holiday that marks the end of Ramadan, to be eaten as a breakfast before or after the Eid prayers in the mosque.
KETUPAT SOTONG (Squid Ketupat)
This popular tea-time dish features squids stuffed with glutinous rice bathed in a sea of cooked thick coconut milk. The stuffing is first soaked in coconut milk before it is stuffed into the squids.
Ketupat is also known as squid or squid is Stuffed squid stuffed with glutinous rice cooked in coconut milk. This glutinous rice cooked with coconut milk before the stuffed squid into the sauce before serving with coconut.
Laksam :delightful yet simple dish, laksam is prepared using both wheat and rice flours. The gravy is made from fish meat which is boiled, pureed, and later mixed with coconut milk.
Laksam is a cuisine of the state which is made from rice flour and eaten with sauce. Normally liquid mixture of rice flour will be coated on the lid of the pot and cook. When hardens, it will be rolled into a long and ready to serve. Time served, it can be cut into pieces for easy dressing absorbs laksam.
This sweet and cold dessert consists of two main parts, both of which are left to cool to become jelly. This first, a solution of rice flour, is stirred till it is cooked. The second, a mixture of coconut milk and rice flour, is heated until it thickens. A generous helping of coconut syrup is poured on top of the jellies to complete the dessert. It can be prepared for daily dish or served during special occasion. This tasty food is not only attracted the locals but as well as the outsiders.
Otak-otak is a fish cake found throughout Malaysia, Singapore and Indonesia. This is one of the speciality of Terengganu besides satar, another fish-based food. Since Terengganu is famous as a fishing state, the fish-based foods that are produced by the people of terengganu are made of fresh fishes to maintain its original taste.
It can be eaten as a snack or with bread or rice as part of a meal. Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices including chillies, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.While fish otak-otak is most common, otak-otak is also commonly made with prawns, often resulting in a more textured variety.
Akok is a traditional dessert made of rice flour, eggs, sugar and coconut milk. Those days, Akok is served during the feast or party. Now, you can get akok everywhere. There is no season for this dessert. Since it is sweet, it is advisable you drink sugarless tea or coffee after eating the akok.
Akok is made with mixing those ingredients and put into the bronze container (special mould for cooking akok). Traditionally, the mould (containing the liquid akok) is heated from the bottom and top using the firewood and coconut husk. When it is cooked, the the fire is removed and the cooked akok become solid and were being put into the other container for cooling. Then, it can be served.
You can buy this akok in the markets. In Kuala Terengganu, Pasar Chabang Tiga has permanent stalls that sell this akok.