Local Delicacy and Traditional Cuisine in Terengganu

 

Malaysia is always famous for its variety of foods. Although the whole country is like a huge dining place, there are still foods ‘belongs’ to certain places or places that stand out as representing some particular cooking or foods.

Due to the geographical location and history back ground, apart from cuisines which representing the three major races, Terengganu food has shown the influence of Thai culture and taste. Terengganu has abundance of rice based dishes such as nasi dagang, nasi kuning, and nasi berlauk,. There is, laksa Terengganu, otak-otak, sata, pulut lepa, ketupat sotong and kerepok lekor. Dining out is relatively inexpensive and there are always plenty of choices range from hotel food to hawker food.

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. ‘Dagang’ practically means going travelling and in those days most are of trading trips. It is practical to pack along the Nasi Dagang to be eaten along the way. Nowadays it is serves in hotels and resorts as part of a signature dish of Terengganu. It is suitable to be eaten at any time of the day during breakfast, lunch, dinner or even supper.

 

NASI DAGANG

Ingredients:

Ø  600 gm cup rice.

Ø   100 ml of glutinous rice .

Ø  30 gm of fenugreek .

Ø  400 ml of water .

Ø  400 ml thick coconut milk.

Ø  salt to taste.

For shredded material:

Ø  5 shallots.

Ø   2 cloves of garlic.

Ø  4 cm ginger.

Here's how:

1.Beras and glutinous combined and washed. Soak.
2. Drain and put in a perforated steamer
3. Steam until steam rises.
4. Remove the rice and put in a bowl.
5. Pour over affected with water and stir well.
6. Enter the rice in a steamer hole.
7. Sprinkle with ginger and garlic and steamed again until steam rises.
8. Put in a large bowl and milk Pour over affected by what has been mixed salt.
9. Mix well and serve with curry rice and pickled commerce.

Tuna fish stew

Material

·         1.5 kg of tuna.

·         50 gm tamarind.[Clean cut and Boiled
salt] .

·         60 gm of fish curry.

·         10 gm coriander powder.

·         5 gm cumin powder .

·         80 gm chilli machine.

·         4 small onions [finely mashed].

·         3 cm ginger [gross mashed] .

·         500 coconut milk .

·         30 gm of brown sugar.

·         30 gm kerisik .

·         50 ml water tamarind .

·         Unyuk oil saute .

·         Leatherback chilli and bamboo.

How to cook:

1. Saute onion until fragrant. Enter chillies and spices mixed with a bit of tamarind juice. Let cool.
2. Enter the fish broth and coconut milk. Let the sauce.
3. Slow fire and add coconut paste, brown sugar, star fruit and chilli bamboo.
4. Let the fire slowly until stew rose oil.

Pickled cucumber.

Material

·         100 gm cucumber

·         100 gm of carrot

·         100 gm red and green chili

·         50 gm onion

·         60 ml vinegar

·         30 g sugar

·         salt

Way.

1. Cut into 2-inch cucumber and remove seeds middle. Delicate inflorescences such as matchsticks.
2. Carrots, red chilli & green chilli finely sliced ​​cucumber such as well.
3. Onion and thinly sliced ​​2 fine too.
4. Soak all the shredded material in a large basin of water pneumatic lime for 30 minutes. Strain stock and allow to dry.
5. Mix sugar, salt and a little vinegar until smooth.
6. Put all ingredients in mixing vinegar. Mix well.
7. Serve with rice trade.