Resepi Masakan Terengganu: Traditional Delights from the East Coast of Malaysia

Embark on a culinary journey to the beautiful state of Terengganu in Malaysia, where you will discover a treasure trove of traditional dishes that will tantalize your taste buds. Terengganu cuisine, influenced by Malay, Thai, and Chinese flavors, offers a delightful fusion of tastes and aromas. From fresh seafood dishes to rich curries and traditional snacks, the diverse culinary heritage of Terengganu is sure to leave you craving for more.

Nasi Dagang: A Flavorful Rice Dish

Start your culinary adventure with a taste of Nasi Dagang, a popular breakfast dish in Terengganu. This flavorful rice dish is cooked with coconut milk, giving it a fragrant and slightly sweet aroma. Traditionally, Nasi Dagang is served with a side of fish curry, which complements the rice perfectly. The combination of the creamy coconut rice and the savory fish curry is a match made in heaven. To add some crunch and freshness to the dish, it is often enjoyed with pickled vegetables and hard-boiled eggs.

The Origins of Nasi Dagang

Nasi Dagang has its roots in the Terengganu and Kelantan states of Malaysia. It was originally a breakfast dish enjoyed by fishermen before heading out to sea. The combination of rice and fish curry provided them with the energy they needed for a long day of fishing. Today, Nasi Dagang has become a beloved dish in Terengganu and is enjoyed by locals and tourists alike.

Ingredients:

• 2 cups of Thai jasmine rice
• 1 cup of coconut milk
• 1 cup of water
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 500g of fish (mackerel or tuna), cut into steaks
• 2 tablespoons of fish curry powder
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 stalk of lemongrass, bruised
• 3 tablespoons of cooking oil
• 1 cup of pickled vegetables (acar)
• 4 hard-boiled eggs, halved

Instructions:

1. Wash the rice thoroughly and soak it in water for 30 minutes. Drain the rice and set it aside.
2. In a pot, heat the cooking oil over medium heat. Add the diced onion, minced garlic, and bruised lemongrass. Cook until the onion becomes translucent and fragrant.
3. Add the fish curry powder to the pot and stir well to combine with the onion and garlic mixture.
4. Add the fish steaks to the pot and cook until they are lightly browned on both sides.
5. Remove the fish from the pot and set it aside.
6. In the same pot, add the soaked rice, coconut milk, water, salt, and sugar. Stir well to combine.
7. Cover the pot and cook the rice over low heat for 15-20 minutes, or until the rice is cooked and fluffy.
8. While the rice is cooking, prepare the fish curry. In a separate pot, heat the cooking oil over medium heat. Add the diced onion and minced garlic. Cook until the onion becomes translucent and fragrant.
9. Add the fish curry powder to the pot and stir well to combine with the onion and garlic mixture.
10. Add water to the pot and bring it to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the curry thickens.
11. Once the rice and fish curry are ready, serve the Nasi Dagang by placing a scoop of rice on a plate, topping it with a piece of fish, and drizzling the curry over it.
12. Garnish with pickled vegetables and hard-boiled eggs.
13. Enjoy your delicious Nasi Dagang!

Nutrition:

Calories: XXX | Fat: XXXg | Carbohydrates: XXXg | Protein: XXXg

Keropok Lekor: A Crunchy Delight

Next on our culinary journey through Terengganu, we have Keropok Lekor, a popular traditional snack that is loved by locals and visitors alike. Keropok Lekor is made from a mixture of fish and sago flour, which is rolled into long cylinders and deep-fried until crispy. The result is a crunchy and savory snack that is perfect for munching on while exploring the beautiful beaches of Terengganu.

The History of Keropok Lekor

Keropok Lekor has a long history in Terengganu and is believed to have originated from the coastal communities. The fish used in the snack is usually a type of local fish, such as mackerel or ikan parang. The fish is cleaned, deboned, and mashed before being mixed with sago flour and other ingredients. The mixture is then shaped into long cylinders and deep-fried until golden brown. Keropok Lekor is often enjoyed with a chili dipping sauce and is a must-try when visiting Terengganu.

Ingredients:

• 500g of fish (mackerel or ikan parang), deboned
• 1 cup of sago flour
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 1/2 teaspoon of white pepper
• 1/2 teaspoon of baking soda
• Water, as needed
• Cooking oil, for deep-frying

Instructions:

1. In a blender or food processor, blend the deboned fish until it becomes a smooth paste.
2. In a large bowl, combine the fish paste, sago flour, salt, sugar, white pepper, and baking soda. Mix well to form a sticky dough. If the dough is too dry, add a little water to moisten it.
3. Divide the dough into small portions and shape each portion into a long cylinder, about 5-6 inches in length.
4. In a deep pot or wok, heat the cooking oil over medium heat.
5. Once the oil is hot, carefully drop the cylinders of dough into the oil and deep-fry them until they are golden brown and crispy.
6. Remove the Keropok Lekor from the oil and drain them on a paper towel to remove excess oil.
7. Serve the Keropok Lekor hot with a chili dipping sauce.
8. Enjoy the crunchy delight of Keropok Lekor!

Nutrition:

Calories: XXX | Fat: XXXg | Carbohydrates: XXXg | Protein: XXXg

Gulai Tempoyak Ikan Patin: Creamy Fish Curry

Indulge in the rich and creamy flavors of Gulai Tempoyak Ikan Patin, a popular dish in Terengganu that is often enjoyed during festive occasions. This delectable curry is made with fermented durian paste, coconut milk, and freshwater catfish, resulting in a unique combination of flavors that will leave you wanting more. The creamy texture of the curry, coupled with the tender and succulent fish, makes it a true culinary delight.

The Durian Connection

Terengganu is known for its love of durians, and Gulai Tempoyak Ikan Patin is a testament to that. The fermented durian paste, known as tempoyak, adds a distinct and pungent flavor to the curry. The paste is made by mashing ripe durian flesh and allowing it to ferment for a few days. The fermentation process creates a tangy and creamy paste that is used in various traditional dishes, including Gulai Tempoyak Ikan Patin.

Ingredients:

• 500g of freshwater catfish (ikan patin), cleaned and cut into steaks
• 2 cups of thick coconut milk
• 1 cup of tempoyak (fermented durian paste)
• 3 shallots, thinly sliced
• 3 cloves of garlic, minced
• 2 stalks of lemongrass, bruised
• 3 kaffir lime leaves, torn
• 2 tablespoons of cooking oil
• 1 teaspoon of salt
• 1 teaspoon of sugar

Instructions:

1. In a pot, heat the cooking oil over medium heat. Add the thinly sliced shallots and minced garlic. Cook until the shallots become translucent and fragrant.
2. Add the lemongrass and kaffir lime leaves to the pot and stir well to release their flavors.
3. Add the catfish steaks to the pot and cook until they are lightly browned on both sides.
4. Remove the catfish from the pot and set it aside.
5. In the same pot, add the tempoyak and stir well to combine with the aromatics.
6. Add the thick coconut milk to the pot and bring it to a gentle simmer.
7. Add the catfish steaks back to the pot and simmer for 10-15 minutes, or until the fish is cooked through and tender.
8. Season the curry with salt and sugar, adjusting the seasoning to taste.
9. Remove the pot from heat and let the curry rest for a few minutes to allow the flavors to meld together.
10. Serve the Gulai Tempoyak Ikan Patin hot with steamed rice.
11. Enjoy the creamy and flavorful goodness of this traditional Terengganu dish!

Nutrition:

Calories: XXX | Fat: XXXg | Carbohydrates: XXXg | Protein: XXXg

Satar: Grilled Fish Paste Wrapped in Banana Leaves

Get ready to tantalize your taste buds with Satar, a traditional Terengganu delicacy that is packed with flavor. Satar is made from a mixture of fish paste, grated coconut, and spices, which is then wrapped in banana leaves and grilled to perfection. The result is a smoky and aromatic snack that is bursting with the flavors of Terengganu.

The Art of Grilling

Grilling food is an integral part of Terengganu cuisine, and Satar is no exception. The grilling process adds a smoky flavor to the fish paste, enhancing its natural flavors and creating a delightful eating experience. The use of banana leaves as a wrapping not only imparts a subtle aroma to the dish but also helps to keep the fish moist and tender during the grilling process.

Ingredients:

• 500g of fish (mackerel or ikan parang), deboned
• 1 cup of grated coconut
• 4 shallots, thinly sliced
• 2 cloves of garlic, minced
• 1 stalk of lemongrass, bruised
• 2 red chilies, thinly sliced
• 1 teaspoon of salt
• 1/2 teaspoon of sugar
• 20 banana leaves, cut into squares

Instructions:

1. In a blender or food processor, blend the deboned fish until it becomes a smooth paste.
2. In a large bowl, combine the fish paste, grated coconut, thinly sliced shallots, minced garlic, bruised lemongrass, sliced red chilies, salt, and sugar. Mix well to ensure that the ingredients are evenly distributed.
3. Take a piece of banana leaf and place a spoonful of the fish paste mixture in the center.
4. Fold the banana leaf over the fish paste to form a parcel, securing the edges with toothpicks or bamboo skewers.
5. Repeat the process until all the fish paste mixture is used up.
6. Preheat a grill or barbecue to medium-high heat.
7. Place the wrapped Satar parcels on the grill and cook for 5-7 minutes on each side, or until the banana leaves are slightly charred and the fish paste is cooked through.
8. Remove the Satar parcels from the grill and let them cool slightly before serving.
9. Remove the toothpicks or bamboo skewers and unwrap the banana leaves.
10. Serve the Satar hot as a snack or appetizer.
11. Enjoy the smoky and aromatic flavors of this traditional Terengganu delicacy!

Nutrition:

Calories: XXX | Fat: XXXg | Carbohydrates: XXXg | Protein: XXXg

Laksam: A Noodle Dish with a Twist

Prepare your taste buds for a unique and delicious experience with Laksam, a popular dish in Terengganu that combines wide rice noodles with a rich coconut milk gravy. Laksam is often topped with shredded fish, cucumber, and herbs, adding a refreshing element to the dish. The chewy texture of the noodles, coupled with the creamy and flavorful gravy, makes Laksam a favorite among locals and visitors alike.

The Influence of Thai Cuisine

Terengganu's proximity to Thailand has influenced its culinary traditions, and Laksam is a perfect example of this. The dish bears similarities to Thai dishes such as Khao Soi and Khanom Jeen, which also feature wide rice noodles and rich coconut milk gravies. The use of herbs and fresh vegetables as toppings adds a refreshing and vibrant element to the dish, making it a well-balanced and satisfying meal.

Ingredients:

• 500g of wide rice noodles
• 2 cups of thick coconut milk
• 2 cups of water
• 2 stalks of lemongrass, bruised
• 3 kaffir lime leaves, torn
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 300g of shredded fish (mackerel or ikan parang)
• 1 cucumber, julienned
• 1 cup of bean sprouts
• 1/4 cup of chopped cilantro
• 1/4 cup of chopped scallions
• 1 lime, cut into wedges

Instructions:

1. Bring a large pot of water to a boil. Add the wide rice noodles and cook according to the package instructions. Drain the noodles and set them aside.
2. In a separate pot, combine the thick coconut milk, water, bruised lemongrass, torn kaffir lime leaves, salt, and sugar. Bring the mixture to a gentle simmer over medium heat.
3. Add the shredded fish to the pot and cook for 5-7 minutes, or until the fish is cooked through.
4. Remove the pot from heatand strain the coconut milk gravy to remove the lemongrass and kaffir lime leaves. Set the gravy aside.
5. To serve, place a portion of the cooked wide rice noodles in a bowl.
6. Pour the coconut milk gravy over the noodles, ensuring that each strand is coated with the rich and creamy sauce.
7. Top the Laksam with shredded fish, cucumber, bean sprouts, chopped cilantro, and chopped scallions.
8. Squeeze a wedge of lime over the dish to add a tangy and refreshing element.
9. Gently toss the ingredients together to combine the flavors.
10. Enjoy the unique and satisfying flavors of Laksam!

Nutrition:

Calories: XXX | Fat: XXXg | Carbohydrates: XXXg | Protein: XXXg

Otak-Otak: Grilled Fish Cake Wrapped in Banana Leaves

Prepare to be delighted by the flavors of Otak-Otak, a savory fish cake that is popular in Terengganu. Made from a mixture of fish paste, spices, and coconut milk, Otak-Otak is wrapped in banana leaves and grilled to perfection. The grilling process infuses the fish cake with a smoky aroma, while the combination of spices creates a burst of flavors in every bite.

Spices that Pack a Punch

One of the key elements that sets Otak-Otak apart is its aromatic blend of spices. The mixture typically includes ingredients such as chili, turmeric, lemongrass, galangal, and shallots. These spices not only add depth and complexity to the fish cake but also contribute to its vibrant orange hue. The result is a flavorful and visually appealing dish that is sure to impress.

Ingredients:

• 500g of fish (mackerel or ikan parang), deboned
• 1 cup of coconut milk
• 2 tablespoons of fish curry powder
• 2 tablespoons of chili paste
• 2 stalks of lemongrass, bruised
• 2 slices of galangal
• 3 shallots, thinly sliced
• 1 teaspoon of turmeric powder
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 20 banana leaves, cut into squares

Instructions:

1. In a blender or food processor, blend the deboned fish until it becomes a smooth paste.
2. In a large bowl, combine the fish paste, coconut milk, fish curry powder, chili paste, bruised lemongrass, sliced shallots, turmeric powder, salt, and sugar. Mix well to ensure that the spices are evenly distributed.
3. Take a piece of banana leaf and place a spoonful of the fish paste mixture in the center.
4. Fold the banana leaf over the fish paste to form a parcel, securing the edges with toothpicks or bamboo skewers.
5. Repeat the process until all the fish paste mixture is used up.
6. Preheat a grill or barbecue to medium-high heat.
7. Place the wrapped Otak-Otak parcels on the grill and cook for 5-7 minutes on each side, or until the banana leaves are slightly charred and the fish cake is cooked through.
8. Remove the Otak-Otak parcels from the grill and let them cool slightly before serving.
9. Remove the toothpicks or bamboo skewers and unwrap the banana leaves.
10. Serve the Otak-Otak hot as a snack or appetizer.
11. Enjoy the smoky and flavorful goodness of this traditional Terengganu dish!

Nutrition:

Calories: XXX | Fat: XXXg | Carbohydrates: XXXg | Protein: XXXg

Pulut Lepa: Glutinous Rice with Spicy Tuna Filling

Experience the perfect balance of flavors with Pulut Lepa, a traditional Terengganu snack that combines glutinous rice with a spicy tuna filling. The glutinous rice is wrapped in banana leaves and steamed to perfection, resulting in a delicious and filling snack that is often enjoyed as a mid-day treat or a light meal.

A Spicy Surprise

One of the highlights of Pulut Lepa is its spicy tuna filling, which adds a burst of flavor to the dish. The tuna is mixed with spices such as chili, shallots, garlic, and lemongrass to create a flavorful and aromatic filling. The combination of the tender glutinous rice and the spicy tuna creates a satisfying snack that is both comforting and delicious.

Ingredients:

• 2 cups of glutinous rice
• 1 cup of water
• 1 teaspoon of salt
• 1 can of tuna in oil, drained
• 3 shallots, thinly sliced
• 3 cloves of garlic, minced
• 2 red chilies, thinly sliced
• 1 stalk of lemongrass, bruised
• 1 teaspoon of turmeric powder
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 20 banana leaves, cut into squares

Instructions:

1. Rinse the glutinous rice until the water runs clear. Drain the rice and set it aside.
2. In a pot, combine the glutinous rice, water, and salt. Stir well to ensure that the salt is evenly distributed.
3. Bring the mixture to a boil over medium heat.
4. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and sticky.
5. In a separate pan, heat a tablespoon of oil over medium heat.
6. Add the thinly sliced shallots, minced garlic, and bruised lemongrass to the pan. Cook until the shallots become translucent and fragrant.
7. Add the drained tuna, sliced red chilies, turmeric powder, salt, and sugar to the pan. Stir well to combine the ingredients and cook for 5-7 minutes, or until the tuna is heated through and the flavors have melded together.
8. To assemble the Pulut Lepa, place a spoonful of the cooked glutinous rice on a piece of banana leaf.
9. Top the rice with a spoonful of the spicy tuna filling.
10. Fold the banana leaf over the rice and filling to form a neat parcel, securing the edges with toothpicks or bamboo skewers.
11. Repeat the process until all the rice and filling are used up.
12. Prepare a steamer and bring the water to a boil.
13. Place the wrapped Pulut Lepa parcels in the steamer and steam for 10-15 minutes, or until the rice is cooked and the flavors have melded together.
14. Remove the Pulut Lepa parcels from the steamer and let them cool slightly before serving.
15. Remove the toothpicks or bamboo skewers and unwrap the banana leaves.
16. Serve the Pulut Lepa warm as a snack or light meal.
17. Enjoy the comforting and flavorful goodness of this traditional Terengganu snack!

Nutrition:

Calories: XXX | Fat: XXXg | Carbohydrates: XXXg | Protein: XXXg

Kerabu Kaki Ayam: Chicken Feet Salad

Indulge in the unique and flavorful taste of Kerabu Kaki Ayam, a traditional Terengganu salad made from chicken feet. This refreshing and spicy dish is made by boiling the chicken feet until tender, shredding them, and tossing them with a tangy dressing made from lime juice, chili, and herbs. Kerabu Kaki Ayam is a perfect appetizer or side dish that will awaken your taste buds.

Chicken Feet: A Delicacy

Chicken feet, also known as kaki ayam, are a delicacy in many Asian cuisines, including Terengganu. Although they may seem unconventional to some, chicken feet are prized for their gelatinous texture and flavorful taste. In Kerabu Kaki Ayam, the chicken feet are cooked until tender and then marinated in a tangy dressing, resulting in a refreshing and satisfying salad.

Ingredients:

• 500g of chicken feet
• 2 cups of water
• 2 tablespoons of lime juice
• 2 tablespoons of fish sauce
• 2 tablespoons of palm sugar
• 2 red chilies, thinly sliced
• 1 shallot, thinly sliced
• 1 stalk of lemongrass, thinly sliced
• 1/4 cup of chopped cilantro
• 1/4 cup of chopped mint leaves

Instructions:

1. In a pot, bring the water to a boil. Add the chicken feet and cook for 30-40 minutes, or until they are tender.
2. Remove the chicken feet from the pot and let them cool slightly.
3. Using a sharp knife or scissors, remove the nails from the chicken feet.
4. Shred the chicken feet into bite-sized pieces and place them in a bowl.
5. In a separate bowl, combine the lime juice, fish sauce, palm sugar, sliced red chilies, sliced shallot, and sliced lemongrass. Stir well to dissolve the palm sugar and combine the flavors.
6. Pour the dressing over the shredded chicken feet and toss well to ensure that each piece is coated with the tangy dressing.
7. Add the chopped cilantro and chopped mint leaves to the bowl and toss again to combine the flavors.
8. Let the Kerabu Kaki Ayam marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
9. Remove the Kerabu Kaki Ayam from the refrigerator and let it come to room temperature before serving.
10. Transfer the salad to a serving dish and garnish with additional chopped cilantro and mint leaves, if desired.
11. Serve the Kerabu Kaki Ayam as an appetizer or side dish.
12. Enjoy the refreshing and spicy flavors of this traditional Terengganu salad!

Nutrition:

Calories: XXX | Fat: XXXg | Carbohydrates: XXXg | Protein: XXXg

Akok: Sweet Coconut Pancake

Satisfy your sweet tooth with Akok, a popular dessert in Terengganu that is made from a mixture of rice flour, coconut milk, and palm sugar. The batter is poured into small molds and cooked until golden brown, resulting in a soft and slightly chewy pancake with a rich coconut and caramel-like flavor. Akok is a delightful treat that is often enjoyed with a cup of hot tea or coffee.

Sweet Delights

Terengganu is known for its love of desserts, and Akok is a true gem in its culinary repertoire. The combination of rice flour, coconut milk, and palm sugar creates a delightful balance of flavors that is both comforting and indulgent. The pancake-like texture of Akok, with its slightly chewy center and crispy edges, adds to the overall enjoyment of this sweet treat.

Ingredients:

• 1 cup of rice flour
• 1 cup of coconut milk
• 1/2 cup of palm sugar, grated
• 1/4 teaspoon of salt
• 1/4 teaspoon of baking soda
• 1/4 teaspoon of vanilla extract
• 1/4 cup of cooking oil

Instructions:

1. In a bowl, combine the rice flour, coconut milk, grated palm sugar, salt, baking soda, and vanilla extract. Stir well to ensure that the palm sugar is evenly distributed and dissolved.
2. Heat a non-stick pan or griddle over medium heat and brush it with a thin layer of cooking oil.
3. Once the pan is hot, pour a small amount of the Akok batter into each mold, filling it about three-quarters full.
4. Cook the Akok on one side until the edges start to crisp up and the surface becomes slightly bubbly.
5. Using a skewer or toothpick, flip the Akok over and cook it on the other side until it is golden brown and cooked through.
6. Remove the Akok from the pan and let them cool slightly before serving.
7. Repeat the process until all the batter is used up.
8. Serve the Akok warm as a dessert or snack.
9. Enjoy the sweet and aromatic flavors of this traditional Terengganu treat!

Nutrition:

Calories: XXX | Fat: XXXg | Carbohydrates: XXXg | Protein: XXXg

Nasi Kerabu: Blue Rice with Herb Salad

Experience the vibrant and flavorful Nasi Kerabu, a popular dish in Terengganu that features blue-colored rice served with a variety of herbs and vegetables. The rice gets its blue hue from the petals of the butterfly pea flower, which is used as a natural food coloring. Nasi Kerabu is often accompanied by grilled fish or fried chicken, adding a protein-rich element to the dish.

The Art of Natural Food Coloring

The blue rice in Nasi Kerabu is achieved through the use of the butterfly pea flower, also known as bunga telang. The petals of the flower are steeped in boiling water, which releases a vibrant blue color. This natural food coloring not only adds visual appeal to the dish but also imparts a subtle floral flavor to the rice. The result is a visually stunning and flavorful dish that is sure to impress.

Ingredients:

• 2 cups of jasmine rice
• 2 cups of water
• 1/4 cup of dried butterfly pea flowers
• 1 teaspoon of salt
• 1 teaspoon of sugar
• Grilled fish or fried chicken, for serving
• Assorted herbs and vegetables (such as bean sprouts, cucumber, Thai basil, mint leaves, and coriander), for serving

Instructions:

1. In a pot, bring the water to a boil. Add the dried butterfly pea flowers to the pot and let them steep for 5-10 minutes, or until the water turns blue.
2. Strain the blue water into a separate container, discarding the flowers.
3. Rinse the jasmine rice until the water runs clear. Drain the rice and transfer it to a rice cooker.
4. Add the blue water, salt, and sugar to the rice cooker. Stir well to ensure that the salt andsugar are evenly distributed in the rice mixture.
5. Cook the rice according to the rice cooker instructions, or until it is fluffy and cooked through.
6. Once the rice is cooked, fluff it with a fork to separate the grains and let it cool slightly.
7. Prepare a platter or individual serving plates for the Nasi Kerabu.
8. Place a mound of the blue rice on the platter or plate, creating a well in the center.
9. Arrange the assorted herbs and vegetables around the rice, creating a colorful and vibrant display.
10. Top the rice with grilled fish or fried chicken to add a protein-rich element to the dish.
11. Serve the Nasi Kerabu as a main course, encouraging your guests to mix the rice with the herbs and vegetables for a flavorful and satisfying meal.
12. Enjoy the vibrant colors and flavors of this traditional Terengganu dish!

Nutrition:

Calories: XXX | Fat: XXXg | Carbohydrates: XXXg | Protein: XXXg

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