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  Assalamualaikum , in this entry I would like to introduce you to the most popular and the symbolic  dishes of  the Terengganu Darul Iman  . This dishes is famous not only in Terengganu but in whole Malaysia for the locals and non-locals. Being the omnipresent for the streets and also for the villages , Keropok Lekor or best to be describe as the fish sausage suits the people to be eaten anytime and anywhere with the special sauce. Well , in Terengganu Darul Iman , the most popular place to get the delicious keropok lekor is at Losong and bukit Tok Beng. You will be shock to witness how long the queue can be just to bought these Keropok Lekor.Sound interesting right ? okay guys, let’s jump on how the process of keropok lekor was make and what is the ingredient that were used to make this dishes


1 kg fish (ikan parang or ikan kembong)
500g sago flour
Salt to taste
125ml water
Some ice-cubes
1 or 2 pandan leaves

Clean the fish thoroughly, remove its intestines and chop off its head and tail, leaving the body intact.
Make slits along both sides of the fish, then scrape off the meat; discard the bones. Pound, chop or mince the meat finely, adding salt to taste.
Add some ice cubes and continue mincing the fish meat. Add sago flour and water. Stir the mixture until it becomes a soft dough.
Dip your hand in the sago flour and roll the dough into a cylindrical shape.
Boil a potful of water. Add in one or two knotted pandan leaves. Drop the keropok lekor into the boiling water.
Wait for it to float and remove with a slotted spoon. Set aside to cool.
Cut the pieces diagonally into thin slices. Dry in the sun thoroughly, then deep-fry in hot oil.

So, how was it guys? Tempting enough to make you drools? Wait for another best dish in Terengganu in my next post. Till we meet again =)



Assalamualaikum , with the best wishes , in this entry of mine , today I will introduce to you the dishes that famous not only in Terengganu , but also Kelantan and Pahang. Best describe as one of the famous traditional snacks of the Terengganu, the dishes that use fish and grated coconut was wrapped in a banana leaves and shaped just like a cone, it was very appealing with its appearance and the taste after cook. Sata, the name was given after the way that it was grilled in a straight bamboo stick, basically sata itself means straight and lined. Interesting right? Moreover, sata can be found anywhere alongside the road, it was easy to be found at the Terengganu,Pahang and Kelantan. On top of that , for those who loved to try to make your own sata, here is the recipe on how to make the famous traditional snacks comes from the Terengganu Darul Iman.

Sata (Grilled Fish and Coconut Parcels)
500 grams mackarel (kembung, tenggiri or selayang)
200 grams grated coconut (white part only)
2 cm ginger
6 shallots
1 clove garlic
1 tumeric leaf, finely sliced
1 teaspoon chili powder
salt and sugar to taste
2 red chillies, sliced
banana leaf for wrapping
bamboo skewers, cut 20 cm long

Clean and debone fish. Combine the fish meat, grated coconut, ginger, shallots, garlic and turmeric leaf in an electric blender and process to a paste. Season to taste with chili powder, sugar and salt. Cut the banana leaf into 23 x 15 cm rectangles. Pass the leaf briefly over a flame or dip into hot water to soften it. Fold a piece of banana leaf into a cone and fill it with the fish paste. Top with two or three slices of chili. Fold top to close the package and stand it on its base.
Thread several parcels from the base through a bamboo skewer. Grill over a medium fire, turning over once or twice, for 5-10 minutes , or until cooked. Serve as a savoury snack

So guys, that is how the way to make the famous Sata , easy right ? i guess we’ll meet again with another interesting story in another time. Assalamualaikum and wish the best of you =)


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