Malaysia My Destination : Info about Tourist Attraction and Destination Guide
 
Kuala Lumpur : Malaysia Capital - Tourist Attraction and Destination Guide
Putrajaya : Federal Territory - Malaysia
Selangor : Central Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
 
Terengganu : East Coast Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
 
  Welcome
  Getting There
  Getting Around
 
  Terengganu Map 1
  Terengganu Map 2
  Kuala Terengganu Map
 
  Visit Terengganu
  Discover Terengganu
  The Ultimate Destination
 
  Unique Homestays
  Local Delicacy
 
ARTS & CULTURE
  Traditional Games & Pastimes
  Traditional Music & Dance
   
HISTORY & HERITAGE
  Terengganu History
  The 19th Century
  The 20th Century
  The Age Of Commerce
 
  The Inscribed Stone
 
  Traditional Boat Building
  Malay Exotic Wooden
  Royal Treasures
  The Chinese Village
  Others
   
HANDICRAFTS
  Malay Handicrafts
  Batik, Songket & Silk
  Brassware & Wood Carving
  Mengkuang & Pandanus Weaving
  Keris (Blade) Making
  Rattan & Bamboo Product
  Traditional Wau / Kite Making
   
PLACES OF INTEREST
 
  Must Visit Places
 
ISLANDS HOLIDAYS
  Islands Of Terengganu
  Pulau Perhentian Island
  Pulau Lang Tengah Island
  Pulau Redang Island
  Pulau Bidong Island
  Pulau Kapas & Gemia Island
  Pulau Tenggol Island
 
  Beach Holidays
  Recreational Forest
 
TASIK KENYIR (LAKE)
  General Info
  Herbs Park & Kelah Sanctuary
  Adventure Nature
  Tanjong Mentong (Taman Negara)
  Houseboat Holidays
 
  Getting There
  Map
   
KUALA TERENGGANU
  Around The City
  Islamic Civilization Park
  Batu Burok Beach
  Chendering
  The Museum
  Sungai Terengganu River Cruise
   
MARANG
  Overview
   
DUNGUN
  Overview
  Chemerong Waterfall
  Rantau Abang (Turtle Nesting)
   
KEMAMAN
  Overview
   
HULU TERENGGANU
  Overview
  Ajil Pheasant Park
  Berang River Safari
  Sekayu Waterfall (Must Visit)
   
SETIU
  Overview
   
KUALA BESUT
  Overview
  Lata Belatan Recreational Forest
  Lata Berangin & La Hot Springs
  Lata Tembakah Waterfall
 
Kelantan : East Coast Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
Pahang : East Coast Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
 
Johor / Johore : Southern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
Malacca / Melaka : Southern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
Negeri Sembilan / The Nine State : Southern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
 
Kedah (Langkawi) : Northern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
Penang / Pulau Pinang : Northern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
Perak : Northern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
Perlis : Northern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
 
Sabah : East Malaysia / Malaysian Borneo - Tourist Attraction and Destination Guide
Labuan (Federal Territory) : East Malaysia / Malaysian Borneo - Tourist Attraction and Destination Guide
Sarawak : East Malaysia / Malaysian Borneo - Tourist Attraction and Destination Guide
 
 
 
 
TERENGGANU - EAST COAST REGION OF PENINSULAR MALAYSIA
Local Delicacy
 
 

One of the favourite pastimes of Malaysians is eating! With the endless variety of delicious temptations available day or night in Terengganu, your taste buds may need to work overtime to savour it all. The cuisine of Terengganu, is distinctively memorable for its fresh ingredients, inimitable spices and unique flavour.

Local Malay Delicacy / Cuisine - Terengganu

 
  KEROPOK LEKOR & KEROPOK KEPING

Made of fish which is ground to a paste then mixed with sago before it is steamed and later deep fried. It is the snack instead of a proper meal and sometimes is served as the snack before meal. It can be eaten either when it is steamed or deep fried, both give different taste. The long chewy ones are called Keropok Lekor while the thin crispy are called Keropok Keping, means slice. Both the Keropok is usually eaten with chili dip. Keropok is easily found elsewhere in Kuala Terengganu, from the stalls beside the road to restaurants or market. If you wish to bring home some, go to the Central Market for dried Keropok or fresh in Seberang Takir or Losong which is famous with Losong Museum and its keropok.

Keropok Lekor - Terengganu Malay Delicacy

 
  NASI DAGANG

Nasi Dagang is a rice specialty of Terengganu. Literally the ?trader?s rice? which is said is the rice that was eaten by trader on their business journey. Nasi Dagang is, perhaps the most representing food for Terengganu. The dish is mixes of rice and glutinous rich with coconut milk added once it is cooked. The rice is eaten with tuna curry and light vegetable pickles. Satay Slices of beef, goat or chicken meat premarinated in spices and grilled over charcoal on wooden skewers. Served with Ketupat (rice cakes) cucumber, raw onion, and spicy nutty sauce. Nice snack for meat lovers. Costs 40 to 60 cents per stick.

Nasi Dagang - Terengganu Malay Delicacy

 
  LAKSAM

A delightful yet simple dish, Laksam is prepared using both wheat and rice flour. It is quite similar to the western pasta except the wheat and rice flour mixing dough is steamed but not boiled. It is eat with boiled and pureed fish gravy which is mixed with coconut milk.

Laksam - Terengganu Malay Delicacy

 
  LAKSA TERENGGANU

This dish consists of white rice noodles, eaten with delicious fish gravy to which coconut milk, tamarind, onions, pounded chilliest, shrimp pastes, bean sprout, long beans and cucumbers are added. The locals normally eat Laksa using their hands.

Laksa Terengganu - Terengganu Malay Delicacy

 
 
  SATA

Another fish snack in Terengganu Malay cuisine. It is mixture of pounded fish, shallots and ginger wrapped in banana leaf, pierce of few by one single bamboo stick then barbecue over low fire.

Sata - Terengganu Malay Delicacy

 
  OTAK-OTAK

This is a fish based delicacy of which slices of fish are marinated and soaked in a specially prepared coconut and spice paste, and wrapped in coconut leaf. It is then cooked over charcoal fire.

Otak-otak (brain-brain - LOL) - Terengganu Malay Delicacy

 
  LOMPAT TIKAM

A sweet cold dessert, it consists of two main parts, both left to cool to become jelly. The first, a solution of rice flour - given its green colour by the pandan leaf - is stirred over a fire until it is cooked. The second, a mixture of coconut milk and rice flour, is heated until it thickens. A generous helping of coconut syrup, poured on top of the jellies, completes the dessert.

Lompat Tikam - Terengganu Malay Delicacy

 
  PULUT LEPA

Made of glutinous rice and fish, this snack food is prepared over a barbecue. Boiled fish meat is mixed with sliced onions, and dried chilies and coconut. The mixture is cooked until it is dry. This is then used as a filling for the glutinous rice rolls. Wrappings of banana leaf cover the food before it is cooked over the fire.

Pulut Lepa - Terengganu Malay Delicacy

 
  NEKBAT

Nekbat is a light dessert made of rice flour and eggs, prepared in a mould over a light fire. When it turns yellow and puffy it is to be eaten with syrup flavoured by pandan leaf.

Nekbat - Terengganu Malay Delicacy

 
  KETUPAT SOTONG

Squid stuffed with glutinous rice bathed in a sea of cooked and thick coconut milk. The stuffing is soaked in coconut milk before it is put in the squids.

Ketupat Sotong - Terengganu Malay Delicacy

 
  AKAK

Cooked in a mould over a fire, there are two versions of this finger food - the savoury akak berlauk and the sweet akak. The former has a filling of cooked beef, while the latter has a generous dose of sugar as an ingredient.

Akak Berlauk - Terengganu Malay Delicacy

 
  BERONOK

Another sweetmeat, sago is put in a boiling solution of sugar with red colouring added in. It is heated until the sago expands, after which it is left to cool. The dessert is coated with shavings of coconut before it is ready to be eaten.

Beronok - Terengganu Malay Delicacy / Cuisine

 
  BUAH GOMOK

This sweetmeat has three main parts. A dough made of glutinous rice flour; a filling of coconut shavings and 'Manisan' (a dark brown sugar derived from the coconut tree) as well as a coating of powdered, fried green peas.

Buah Gomok - Terengganu Malay Delicacy

 
 
 
Local Delicacy
TERENGGANU - EAST COAST REGION OF PENINSULAR MALAYSIA