When someone mentions Terengganu to you, what is the first thing that comes into your mind? Beaches? Turtles? Food? Your family? I do not know much about Terengganu, really..maybe a little about the turtles. I think we studied Rantau Abang and its turtles in our geography subject, right or was it in sejarah?? I've been there only once for an event at Kuala Terengganu and that was like twenty years ago , i lost my memories what's the town looks like, didnt have much time to go around, meals were all provided at the hotel and the only vivid memory which i have is i burnt my hands there while on a boat! Taking up the role as a host for the month of Terengganu is indeed not easy for me, i have to dig for information to learn about the food specialties in Terengganu and not only that, cook as well and if you find that there's any wrong information posted here, correct and educate me.
|source of photo: http://perangsangvacation.com|
|Pulau Perhentian, another famous spot for divers.|
Photo credit : autobizz.com.my ( Katz)
Before we talk about food ,some fast facts about Terengganu, it is located on the north eastern coast of Peninsular Malaysia and according to the its 2010 census, its population stands at about 2 million, 96% being Malay, 2% Chinese, 0.2% Indians and the rest others. The largest city in the state is Kuala Terengganu, which is also the state capital is located on the banks of Terengganu river. It is a state rich in Malay heritage, endowed with beautiful natural landscapes, exotic island and beaches and offers a variety of traditional handicrafts such as batik and songkets. Main industries that contribute to the economic growth in the state are petroleum, tourism, fishing and algricultural products.
Photo credit : http://naeltrg.blogspot.com
|Tengku Tengah Zaharah Mosque, also known as ' The Floating Mosque'|
is located in Teluk Ibai, just 4 km away from Kuala Terengganu
Photo credit : tourvisit.blogspot.com
Allow me to take this opportunity to talk a little bit on turtle eggs which i think a subject that needs our attention. Terengganu, which is also known as the 'turtle state' was reported to have 10,000 nests per year of the leatherback turtles back in 1950s and 1960s , which then one the largest nesting population in the world but over the last few decades, this number has dropped tremendously and this species has almost becoming extinct here today although there are still green turtles to be found at a few beaches surrounding the state. One of the reason for these decline is the consumption of turtle eggs. The state now has banned trading and consumption of leatherback turtle eggs. Malaysian conservationists are putting their best efforts to save the other turtles by catching illegal poachers and urging the ban of consumption and trading of all turtle eggs. As long as there is a demand for these eggs, the trading would still continue and if this still carries on, our country will lose sight on these green turtles as well. So if you too want to help to save the turtles, do not eat turtle eggs and try not to buy souvenirs made from turtles too.
|Leatherback turtles, the largest sea turtle can weigh up to 900 kg ( about 2000lbs)|
photo source: thestar.com.my
|Green turtles. photo from: WWF|
Due to its strategic location besides the South China Sea, the cuisine of Terengganu is mostly seafood based. Not much on beef or chicken although they do consume the both. The icony savoury delights are mostly made with seafood, be it fish, crabs or squids. Even nasi lemak comes with a chunk of sambal fish. One will be able to find a lot of local produce such as dried cuttlefish, dried crackers and dried salted fish in many places around the state. Fish based food such as keropok lekor ( fish sausage ) and satar ( pounded fish wrapped in banana leaves ) ,both street food are considered very popular among the locals in Terengganu. When i was checking through many recipes, i found that fishes like mackarel ( ikan kembung ), sardine ( ikan selayang ), tuna ( ikan tongkol ) are some of the fishes that are widely used for their local cooking. For example, the keropok lekor which i mentioned just now is mainly made from mackarel and wolf herring( ikan parang) , satar mostly from sardine and mackarel , not forgetting their famous nasi dagang that comes with gulai ikan tongkol (tuna) and also terengganu's very famous Laksam , a rice noodle dish with mackarel or sardine fish gravy.
Updated ( october 01, 2012 )
thank you Kak KNor from Secubit Garam telling me that lekor is mostly made from ikan tamban or ikan selayang ( sardine fish) because of its sweetness and ikan parang is mostly used to make fish crackers.
|satar, a concoction of fish meat with ginger paste, wrapped in banana leaves and|
grilled over charcoal fire
Source of photo: New Straits Times
|Keropok Lekor, recipe and picture from|
|kuih akok, another popular street food|
picture and recipe from http://mamababysya.fotopages.com
and also from here
Besides the above dishes, stuffed crabs is one famous chinese cuisine found in Kemaman, another district in Terengganu. It is like a 'must eat' food when one visits Kemaman. Basically they are crab shells stuffed with chunks of crab meat and then deep fried. And do you know that Terengganu has their very own popular buns too? They are called Roti Paun, they are buttery little small buns. They may look just like ordinary buns but from what i gathered, they are really very delicious and soft, about half the size of our ordinary buns or maybe smaller. Cute eh?
|roti paun. Photo credit : yenlin.com|
When i searched for all these information, i noticed that Kelantan, the neighbouring state of Terengganu also has kind of similarity food as Terengganu but there's slight variations that make their food distinct from one another. For example Kelantan Laksa usually comes with kuah putih ( white gravy) that is from the coconut milk but Terengganu Laksa , though they have kuah putih , they also have kuah merah ( red gravy ) offered alongside for choices. Their gravy is also from coconut milk but comes together with
|Laksa Kuah Merah . Recipe and pictures from|
|Laksa Kuah Putih. Photo and recipe from Secubit Garam|
|Kuih Tepung Bunga, a traditional kuih|
photo and recipe from Dari Dapur Madihaa
|Kuih Puteri Mandi, another traditional kuih. They are glutinuous rice balls|
usually toss with grated coconut. Some serve with gula melaka syrup.
Photo and recipe from Dari Dapur Madihaa
Of course, they are still many many more delicious temptations in Terengganu. I would like to share with you a list of some of the food specialties coming from this state. You may find some of the names are kind of funny or unheard of , i here giving a brief description of what they are so that you have a better idea what is it like and also the links to some of the recipes i found online.
1) Keropok Lekor - fish sausage or fish crackers. They are 3 types, boiled chewy ones, fried chewy ones and sun dried, fried ones. Normally eaten accompanied by chilli sauce.
2) Nasi Dagang Trengganu - steamed rice with a mixture of normal long grain rice and glutinous rice in coconut cream.
3) Gulai Ikan Tongkol - Curry Tuna Fish
4) Laksam - a noodle dish made from rice flour and wheat flour, steamed and rolled up, like chee cheong fun and sliced before eating. Comes with a fish gravy with coconut milk to be accompanied by condiments like beansprouts, long bean, cucumbers and ulam.
5) Lompat Tikam - a kueh with pandan and white layer served with brown sugar syrup
6)Ketupat Sotong - Stuffed squid with glutinous rice
7)Lempeng Nyiur - Coconut Pancakes
8)Sagu Bronok - Sago Kuih
9)Tepung Gomak - Glutinous rice balls with green beans coconut filling
10)Terengganu Green Salad - mixed veggies and local herbs with special dressing
For more recipes on Terengganu food, you can click here and here. I do hope you will join the event this month, make some terengganu dishes to share it with us so that all of us can learn! Looking forward to your entries!
1. Who can join? Anyone can join. Come let's replicate some Terengganu Food at home!
2. Prepare a dish ( sweet or savoury ) that is from Terengganu, be it old time favourite, modern goodies or dishes that has been localized. Take a picture of the food or many pictures. If possible, tell us the story about the dish, share with everybody so that others will learn.
3. Provide a recipe that is credited ( from books, internet, friends or family or maybe i's your own, be specific). Submissions without stating recipe sources will not be accepted for all forms of submission.
4.Submit your entry latest by 31October 2012 except for Facebook submissions.
a. Prepare a dish ( sweet or savoury ) that is from Terengganu
b. Blog about it from 1st October - 31st October 2012
c. Include this caption below your blogpost
" I am submitting this post to Malaysian Food Fest, Terengganu Month hosted by Lena of frozen wings "
Send the following information to this email address ( email@example.com ) with the email subject as
" MFF Terengganu"
Blog name :
Name of dish :
Url of post :
Picture : ( URL or attachment that is lesser than 500k)
2. Facebook user
a. Like this Facebook Page
b. Prepare a dish ( sweet or savoury ) from the state of Terengganu
c. Take a picture and upload it into Facebook ( this month's FB page link )
d. Provide recipe with picture
Bloggers can submit old recipes to Facebook. Anyone that has once cooked a Terengganu dish and have a picture and recipe can submit to Facebook. Not necessarily a recently done dish.
For a pictorial guide on how to submit via facebook, pls click here
3. Non Facebook users and Non Bloggers
Email a picture of the dish together with the recipe to (firstname.lastname@example.org) latest by 31st October, 2012 by 11.59pm ( Malaysian time )
A Round Up will be done for all blog entries and emailed in entries on Novermber01, 2012. Facebook entries are not included in the round up.