TERENGGANU DELICIOUS FOOD

4) 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

 

 

5) Lompat Tikam

 

 

 

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.

 

6) Otak- otak

 

 

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.

 

 

 

7) Akok Terengganu

 

 

 

 

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.