Best Terengganuan Foods
Keropok lekor is a Malaysian snack and a specialty of the Terengganu region. In order to prepare it, ground fish such as herring, ikan tamban, ikan kerisi, or ikan selayang are combined with sago flour, and the combination is formed into long, sausage-like shapes which are then boiled for several hours, although these fish sausages can also be fried.
There are many stalls in the region where keropok lekor can be bought, and it is traditionally served hot with a spicy chili dipping sauce.
MOST ICONIC Keropok lekor
MAIN INGREDIENTS
Traditionally associated with the regions of Kelantan and Terengganu, this flavorful Malaysian soup consists of rolled rice noodles served in a creamy fish broth. The noodles are prepared with a thin rice flour batter that is poured on a flat surface, steamed, and then rolled and sliced into bite-sized pieces.
The broth served alongside the noodles is made with coconut milk and creamy fish paste, and is usually seasoned with ginger, shallots, and garlic. The whole dish is complemented by various vegetables such as sliced cucumbers or green beans and is usually accompanied by spicy sambal.
OTHER VARIATIONS OF Laksa
MAIN INGREDIENTS
Kuih akok (or just akok) is a traditional sweet Malaysian snack originating from Kelantan and Terengganu. It's usually made with a combination of eggs, coconut milk, water, sugar, flour, and salt. A batter consisting of eggs, coconut milk, flour, sugar, and salt is poured into a muffin pan or similar rounded molds, and it's then baked in the oven until the top becomes golden brown.
The akok will puff up during the baking process, and once done, it's enjoyed as a snack or a dessert. Cooks in Kelantan use more eggs than flour, while cooks in Terengganu have a smooth-looking akok because they use a higher ratio of flour to eggs.
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