KCC1M Terengganu - Sumptuous array of Terengganu food

For the Visit Malaysia 2014, instead of taking the normal tour of the numerous places of interest in various parts of Malaysia, you must venture on a gastronomical journey of each state. Join me and discover the many culinary delights of Terengganu, complete with its recipe. Thanks to Gaya Travel Magazine and Tourism Malaysia Terengganu for the invitation for the KCC1M “Kembara Cuti-Cuti 1 Malaysia” from 17 – 20 June 2013.

Let me start with the ever popular rice-based dishes such as simple Nasi Dagang and healthy Nasi Kerabu. The name Nasi Dagang derives from the word Dagang which means travelling from one place to another, in those days it mainly involved trading trips. During such trips, the traders packed along the Nasi Dagang to be eaten along the way. It must be simple to prepare but yet nourishing! This dish is made by steaming the Nasi Dagang rice or a mixture of regular and glutinuous rice in a coconut milk over low heat. The trick is the method of steaming. Initially, the rice is steamed for 20 to 25 minutes or until half-cooked. Next, stir in the thin coconut milk and continue steaming for 15 minutes until the rice is nearly cooked. Lastly, stir a combination of thick coconut milk, shallots, garlic, ginger (these 3 ingredients are all sliced finely), fenugreek seeds or halba and a pinch of salt into the cooked rice and let it steam once more for 10 to 15 minutes or until the rice is properly cooked. Nasi Dagang is usually eaten with side dishes of tuna curry or kari ikan tonggol and pickled cucumbers and carrots

 

Nasi Dagang Terengganu rice sold at Pasar Payang

Nasi Dagang rice in the neighbouring state of Kelantan is special reddish brown glutinous rice

Nasi Dagang Terengganu

Compare to Nasi Dagang, preparing Nasi Kerabu is more complicated, with its condiments of Sambal Ikan, Kuah Sambal and Ulam-ulam. The rice with 1 stalk of lemongrass and permitted blue food coloring is cooked like ordinary rice. For Sambal Ikan, pound the onion shallots, ginger, lemongrass, black pepper and grilled mackerel or ikan kembung panggang until fine. Mix the pounded ingredients with grated coconut and cook over low heat, stirring all the time until it dries. As for the Kuah Sambal, pound the dried chilli, onion shallots, garlic, shrimp paste (slightly roasted) and ginger. In the meantime, simmer the coconut milk until it produces a thin layer of oil, indicating that it is properly cooked. After which, you add the pounded ingredients, lemongrass, brown sugar and dried tamarind into the cooked coconut milk and simmer until it thickens and it is ready to be served. The normal Ulam-ulam or Salad side dish used is long bean, cucumber, laksa leaves or daun kesum, cabbage and ginger flower or bunga kantan, all these condiments are sliced finely and immediately seasoned with a pinch of salt to retain its freshness. Nasi Kerabu can also be eaten with raw bean sprouts, fried fish crackers, roasted meat, fried fish, salted eggs and sambal belacan – the choices are yours!

Nasi Kerabu served at Peladang Setiu Agro Resort is simply the best!

I need to side track a bit … a special mention of Peladang Setiu Agro Resort, with its agrotourism concept, has the best selection of authentic traditional Terengganu cuisines, whether for tea break, dinner and breakfast. The local Mak Ciks prepare the meals with fresh vegetable and herbs plucked from the Resort’s Vegetables and Herbal Garden, delicious fried mushroom from its Oyster Mushroom Project and delicious mutton curry from its Goat Livestock Project. Seasonal fruits, from its Fruit Orchard, such as durian, dokong, limes, rambutan, mangosteen, jackfruits and others are available in abundant at every meals.

Boiled sweet potato and tapioca served with chilled anchovies at Peladang Setiu Agro Resort is a reminder of the Japanese Occupation in Malaya !

 

Huge chunky fried oyster mushroom at Peladang Setiu Agro Resort is out of this world!

Fresh mango with steamed glutinous rice and coconut milk (plenty of it) at Peladang Setiu Agro Resort will make your day !

 

This is Nasi Pulut Gaul Nyior or simply glutinous rice eaten with grated young coconut with salted fish at Peladang Setiu Agro Resort is a must try !

I prefer this Nasi Pulut Gaul Nyior which is cooked with brown sugar at Peladang Setiu Agro Resort

Another popular dish in Terengganu is Singgang, you can either use fish or squid. In my birth place Kedah, this simple dish is called Ikan Pindang Kuning. The method is so simple that my 12 year old daughter can cook this dish. Put onion shallots, garlic, galangal and turmeric, which give the dish its yellowish colour (all these ingredients sliced,) dried tamarinds, fresh chilli and fish in a pot of water. Bring it to the boil until the gravy is reduced to about half of the original portion. You must use fish with a thick texture such as Tuna or Mackerel. It is best eaten with raw vegetables such as lettuce, cucumber, kacang botol or winged beans and daun pegaga or pennywort leaves and Sambal Belacan.

Ikan Singgang served at Restoran Kuah Singgang is very tasty!

 

Sotong Singgang is another dish served at Restoran Kuah Singgang

 

Me and Nalini at Restoran Kuah Singgang

 

During the KCC1M trip, my plate is filled to the brim with delicious spread of food on the table. My saying … I eat to live but I live to eat at KCC1M … My advice to you, food lovers and adventurers, you must visit Terengganu to taste the real flavor of their food, prepared with lots of TLC (Tender Loving Care) by the proud local communities.

Lunch at Terrapuri Heritage Village. The oyster is from the Setiu Wetland

 

Lunch at Terengganu Islamic Civilization. The curry meat is simply delicious !

My next blog will be all about the common snacks of Terengganu, only in Terengganu for the people of Terengganu and most local and foreign visitors.

Please contact me – Wan – at 03-2260 3667 / 4667 or email leisureincentivetours@gmail.com for more information on special tailored-made Food Heritage Trail package.