DELICACIES OF TERENGGANU

Due to its geographical location and historical background, 

Terengganu cuisine displays a strong influence of Thai, Chinese and Indian cuisines. 

Dining out in Terengganu is relatively inexpensive and there are 

always plenty of choices ranging from hotels to hawker stalls. 

With endless variety of delicious temptations available day or night in Terengganu, 

your taste buds may need to work overtime to savour it all. 

BUBUR LAMBUK  

The very light and soupy Bubur Lambuk is a very popular dish during 

the fasting month of Ramadhan served during the breaking of fast.

 It is an appropriate starter for the other dishes that follow the meals. 

Mosques in all districts normally distributes free Bubur Lambuk to the public

 during the fasting month of Ramadhan.

NASI DAGANG

Terengganu’s cuisine is distinctively memorable from the generous use of spices and fresh local ingredients. 
One of the most popular and well known is Nasi Dagang, 
usually eaten with side dishes of tuna curry, pickled cucumber and carrots.
 Nasi Dagang is a rice specialty of Terengganu. 
The dish is made by steaming a mixture of regular and glutinous rice in coconut cream over low heat. 
Simplicity is its essence. 

OTAK-OTAK



Rather than the usual mince fish otak otak most people have accustomed to, 
this otak otak or fish mousse is a fish based delicacy of which 
slices of fish are marinated and soaked in a thickly coated
 spices, mince shallots, onions, ginger, chillies and wrapped in banana leaves. 
Smaller fish are normally cut into two while bigger fish are sliced. 
The concoction is then wrapped in coconut leaf and cooked over a slow charcoal fire. 

CHE MEK MOLEK



The orange sweet potatoes or the white potatoes are used to make kuih Cik Mek Molek. 
Cik Mek Molek (which means "pretty young lady") 
is a fried mashed sweet potato with sugary fillings in the inside. 
A word of caution though. Make sure not to eat while its still hot as the sugary filling will burn your mouth. 
It is eaten for breakfast or as an evening snack. 
Available at most hawker stalls, restaurants and at the district night markets.

KETUPAT SOTONG

This is a unique traditional recipe of Terengganu and is a popular tea-time dish features squids stuffed with glutinous rice bathed in a sea of cooked thick coconut milk. Although in Kelantan, the Ketupat Sotong has its thick coconut milk sweetened with brown palm sugar, Terengganu retains its whitish original taste. Now being served in hotels and resorts while most restaurants provides the dish.

KEROPOK LEKOR

Some call them fish fritters, fish sausages or fish sticks but in Terengganu, they are called ‘keropok’.
There are three types of keropok, mainly keropok lekor (resembling sausage, boiled chewy ones), 
keropok goreng (also resembling sausage but fried chewy ones) and keropok keping 
(sliced, sun-dried and fried). All districts produce their own keropok
 but the famous ones are none better than those found in 
Kampong Losong in Kuala Terengganu.

KUIH AKOK

There two versions of this finger food - the savoury akok berlauk and the sweet akok. 
The former has a filling of shredded chicken or beef, 
while the latter has a generous dose of sugar as an ingredient. 
It is basically made of rice flour and coconut milk.
 Some has a generous dose of palm sugar which is a bit darker while 
the ones with more eggs are softer. It depends on each individual preference.

SATA



This concoction of fish meat with shallot and ginger paste, bask in coconut milk, 
are wrapped in banana leaf, folded into a shape of a cone, 
stuck on the bamboo stick and barbequed over a low charcoal fire. 




PULUT PANGGANG

 Pulut Panggang or locally known as Pulut Lepa. 
This dish consists of glutinous rice lightly flavoured with coconut milk 
and wrapped in banana leaves, then barbecued to perfection.

The cooked glutinous rice has a filling mixture of grated coconut flesh 
and fish fillet which make this 'kuih' one of the most favorite one.
 Best eaten hot for breakfast or during afternoon tea.

BRONOK

Bronok is a sweet pudding made from sago, coconut, sugar, colouring 
and coated with shredded coconut. 
Some are added with red coconut palm sugar. 
Some are green and red in colour. Best eaten with an afternoon tea.