| Food in Terengganu |
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| Written by asiamind | |
| Monday, 09 June 2008 | |
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Terengganu’s most famous export in terms of food would be its Keropok Lekor. Made mostly from sago flour and fish meat which predominantly are from mackerel and sardines, it is cooked with hot chili served as a type of snack. This is one of the most famous food in around the country and can be found all over, but as it originates from Terengganu, it is one of the most sought after foods around here. The most famous culinary product here comes in 2 distinctive types. The thick hot dog-like sausage version and the thinner version which are deep-fried and is like any other types of crackers found in other parts of the country. Both these types are made typically from fish past and sago palm flour and would typically be eaten with the sauce as accompanying dipping. The snack is also best eaten during tea hours, normally served with tea or coffee. Budu is an anchovy sauch which is salty and pungent normally served together with onions and chilies. A type of fish crackers is Keropok Keping which are made typically from the infamous Keropok Lekor, but the which are pieces of sun-dried ones. The Laksang or the Laksam is an alternate version of the Laksa, a common favourite found in other parts of the country. The East coast version is made from thick and soft slices of rice flour serves with a bool of coconut milk boiled fish flesh, chily, onions, beans and served cold, usually found during breakfast. In terms of drinks, there are not much alchohol drinks found in around Terengganu who upholds their Islamic practices, therefore tourists might find it hard to find liqour or beer around here. However, at the beach side, one can try the variety of fresh fruit juices while enjoying the sea view and serene coast lines. |
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