Terengganu - Cuisine

Cuisine

The most famous local food is Keropok Lekor, which is made primarily from a combination of dough (sago flour) and pounded fish mainly from mackerel and sardines, fried and served with hot chilli sauce for afternoon tea. Keropok Keping (fish crackers) are made from sun-dried slices of Keropok Lekor. Numerous keropok stalls are to be found on the side of the highway that passes through coastal communities. Keropok lekor best eaten with local chili sauce, made from dried chili, tamarind, sugar and vinegar.

Budu, a very pungent and salty anchovy sauce is also popular among the locals. It is often mixed with sliced onions and chillies as condiments. Budu made from ikan bilis fermented with salt. There are other version of budu, known as Pelara were made by using mackerel were popular among olders, can be found in traditional market sold in bottle.

Laksam (or laksang in local Malay dialect), a modified version of laksa, is made from rice flour (thick and soft slices). It is served in a bowl of light fresh coconut milk mixed with boiled fish flesh (mainly mackerel), finely chopped cucumbers, chillies, onions and long beans. It is eaten cold at breakfast.

Another Terengganu specialty is sata, a type of otak-otak or fish cake wrapped in banana leaves and cooked over a grill. Sata made from combination of fish and grated coconut, with some portion of spice.

Nasi dagang is also popular.