Dodol Daun Palas

Dodol daun palas is a traditional food of the state are not foreign. If you Payang Market  you’ll find these foods in plastic wrap in packs and usually sold at RM5.00 for 3 packs. It tastes very sweet and juicy with a definite aroma delicious daun palas your tongue. Unlike Dodol from Kelantan that the packets with larger size and use of plastic bags making Dodol Terengganu has its own uniqueness. Mixture of rice flour,coconut milk,or sugar confectionerry traditional made by villagers bars from Marang district. Process for 6 to 8 hours to ensure Dodol realy ripe. 

Nasi Berlauk

Ingredients (3 people)

4 Indian mackarel fish - clean
2 shallots
3 cloves of garlic
3 slices of galangal
1 slice of tamarind
1 teaspoon chili blender
1/2 can of coconut milk - about 200 ml
1/2 cup water
a bit of turmeric powder
red chilli

Put the fish in a pot

Blend all ingredients except tamarind and red chilli. Enter the last fish pot.
Add chili blender, water, coconut milk and tamarind. Login turmeric powder.
Cook until the sauce thickens. Stir occasionally. Avoid contact with fish. Let the sauce boils and thickens.
Add salt and a little sugar to taste.
Turn off heat and serve.
Eat with steamed rice
Very suitable served with cucumber, chilli sauce and pickled.   

Bronok

The materials

• 1/2 glass of sago seeds
• 3 glasses of water
• 1 large spoon of sugar
• Fourth seed oil
• a little salt and red dye

How to make it:

Sago seeds are cleaned, flush with a little water and drain the water. Shelled coconut and water, then shredded and mixed with a little salt .

Cook sugar with water and boil to death after the red dye enter the consolation and stir until fluffy sago. When lifting and sejutkan fluffy sago. Once cool cut and mixed with grated coconut that has been mixed with grated coconut that has been mixed salt. 

Nasi Kuning

MATERIALS [To saute]
Cloves, cinnamon, cardamom and star anise
Onions - the whole cut
Pandan leaves - 1 or 2 pieces
Turmeric powder - a little
Salt - a pinch


 
Ways
1. Heat oil in a large onion, cloves, star anise, cardamom and cinnamon just let yellowish to enter the cooking rice.
2. Cook rice as usual and add the sauteed ingredients and a pinch of salt, pandan leaves and a little turmeric powder.

 
Chicken stew

 
INGREDIENTS 1
Materials to saute
1 red onion-pumpkin
Garlic - 2 cloves
Cinnamon
Clove
Cardamom
Star Anise







MATERIALS - MATERIAL 2
1/2 tail chicken - cut-smallest smallest
Red onion 3 pumpkins - pounded
2 cloves of garlic - crushed
Chilli paste - 2 tbsp
SPICES stew [rose flower cap] - 3 tbsp
COOK SPICES [rose flower stamp] - 1 1/2 tbsp
Potatoes - on 2 sides
Tamarind - a pinch
Coconut milk - depending on your
Water - 1 cup
Shrimp paste - a pinch
Sugar - 1 tsp
Salt

 




HOW TO COOK
Heat oil and fry the onion, garlic, cloves, cinnamon, cardamom and star anise until fragrant, then add chilli paste and red onion in oil pressed to climb over medium heat .. let some mint. Enter potatoes, spices and spice curry cooked then add a little water, leave a few minutes, add chicken in clean, dry mix, add in some water if let up new oil let the potato is soft add coconut milk, salt, sugar, tamarind, shrimp paste and a little water .. let the rose oil over medium heat .. when ripe, ready for the serve .

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. Some places minced the fish meat with its spices while the famous ones in Kuala Kemaman still concocted the whole fish meat coated with spices. Some otak-otak use concoctions of prawn, squid or crab meat which gives choice of preferences to food lovers. Kuala Kemaman, a little fishing village which is famous of otak-otak, satar and ikan bakar. The jetty at Kuala Kemaman River is crowded with fishing boat returning with the harvest from the sea and supplies the fresh seafood for making satar, otak-otak and other seafood products. Warung Otak-Otak Che Wan at Kuala Kemaman serves famous spanish mackerel otak-otak. The barbequed and aromatic smell of otak-otak never fails to prompt visitors to ask for second helpings.

 

Material :
300 g of spanish mackerel
1/2 grated coconuts young
3 leaves kaduk [fine inflorescence]
salt
palm leaves / coconut [cut over 10 inches]

Fine Machine Materials
1 s / small white pepper
5 red onion
2 cloves of garlic
1 s / big curry
1/2 cm belacan
1 small hard fruit


HOW

1. Clean the fish and thin hiriskan.
2. Even grated coconut ground to fine
3. Mix fish, young coconut leaves kaduk & materials and machine-flat mix together salt
4. Fill this mixture into the coconut leaf cuttings. Close this section with palm leaf cuttings / oil well and fix it with the stick.
5. Prepare a charcoal embers. Bake until cooked brain hemispheres

Pulut Lepa (Pulut Bakar)

Pulut Lepa made of glutinous rice and fish, this snack food is prepared over a barbecue. Boiled fish meat is mixed with sliced onions, and dried chilies and coconut. The mixture is cooked until it is dry. This is then used as a filling for the glutinous rice rolls. Wrappings of banana leaf cover the food before it is cooked over the fire.

 

Ingredients:

·         1 kg glutious rice soaked overnight.

·         1  coconuts take approximately 3 cups of coconut milk.

·          Banana leaves to wrap the cut approximately 7 inches wide per piece and wipe the surface.

·         Pointy stick that cut along the 1 ½ inch (to plug in a banana leaf) or staples can also use only .

Method :

          1.Drain the soaked glutinous above & enter into the steamer (correct use of fine holes that sticky rice steamer not fall if large perforated steamer .. always pad with banana leaves). Steam for 30-40 minutes.
2. Lift glutinous rice and put into a basin and who ARONG with coconut milk mixed with salt. Stir to mix and steamed again for 30 minutes or until cooked sticky rice.
3. Prepare banana leaves (park on a table or on board grinding or when doing over the floor trusses).
4. Apply fingers to eat chalk that do not stick to your fingers sticky rice. Spoon approximately 2 ~ 3 tablespoons of glutinous rice on a banana leaf and spread evenly. (See the picture).
5. Spoon approximately 3 tsp essence then again, with the core wrap sticky rice with banana leaf. Make sure the core was sealed with sticky rice and glutinous that time is broken fillings do not want to eat
6. Cut the banana leaf over left & right sticky rice wraps last approximately 1 inch.
7. By using the finger .. sticky rice in banana leaf wraps just now that it is neat & compact.
8. Prick with a stick or staples to finish wraps.
9. When you're ready .. may be burned using a gas stove or charcoal.