TERENGGANU

KEROPOK LEKOR

Source: https://masses.com.my/food/food-origins-keropok-lekor/

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Keropok Lekor is undoubtedly the most famous snack from Terengganu. It is made out of minced fish meat and sago in order to produce atexture that is easily rolled into a sausage shape. Theres two variations of Keropok Lekor. The traditional Malay ones are darker and are deep fried, whereas the other one is from the Peranakan recipe which is white in colour and steamed. you can enjoy it on its own or dipping it into chilli sauce.

NASI DAGANG

Source: https://www.kuali.com/recipe/rice/nasi-dagang-gulai-ikan-tongkol-dan-acar-jelatah-fragrant-and-glutinous-rice-cooked-in-coconut-milk-with-tuna-curry-and-pickled-vegetables/

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Nasi Dagang, also known as trader's rice, is one of the go-to breakfast choices for the people of the East Coast of Peninsular Malaysia, especially in Terengganu. The rice is cooked with fenugreek herbs (halba), thick coconut milk and lemongrass. This dish is acompanied by a side of Malay-style fish curry, pickles veggies and half a slice of hard boiled egg.

SATA

Source: https://www.dapurkakjee.com/2013/10/satar-orang-bukan-ganu-bikin.html

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Sata is a traditional in Terengganu, most commonly found in the region of Kemaman. It is made of spiced fish wrapped in banana leaves and grilled to perfection. The fish that is commonly used for making Sata is mackerel. Sata is usually eaten as a snack in the late afternoon.