A favourite with locals and visitors alike, this dish is actually barbecued chicken marinated with spicy coconut gravy.
1 chicken, chopped into serving pieces1 bowl coconut milk1 lemon grass (serai)
1 Cmlemon grass (serai)3 cloves garlic1 cm ginger
1 cm ginger3 dried chilli1 shallots
Blend ingredients A and mix it with the chicken. Mulch it for a while. At the mean time, blend ingredients B. preheat the pot with santan inside and put ingredients B together. Roast the mulch chicken into the oven. Sprinkle a little of ingredient B if the chicken turn into slightly brown. Apply the remaining of ingredient B onto the roasted chicken.
Bubur Lambuk is a type of Malay rice porridge that is cooked and distributed free to the public during the fasting month of Ramadan in many places. Some bubur lambuk in other states have different style of preparation.Bubur lambuk or herbs rice porridge is a Terengganu traditional porridge cook with differ kinds of herbs, sweet potatoes, fish crackers, dry prawn etc. Young herb leaves like daun kesum, pucuk manis, pucuk paku, etc. that are found growing on peat swamp forest is some of bubur lambuk ingredients.
1 pot rice3 cup water1 cup coconut milk(fern) pucuk pakupolygonum (daun kesom)turmeric leaves (slice fine)pucuk manis2 cup fried coconutsalt to taste
4 shallot 3 clove garlicblack paper to taste1 inch ginger
1. Boil rice until become porridge (thick).2. Put grind material and fried coconut and salt, some sugar then stir it flat.3. Put fern (pucuk paku), polygonum leaf (daun kesum), turmeric leaf and kayu manis.4. Include coconut milk and lets it simmer until the vegetables turn soft and the porridge thick enough.
Serve porridge while it is still hot and for those who like spring onion and fried onions, you may spread out little. White pepper can also be added as additional flavour.
Additional:For those who like chicken porridge kindly put some chicken cube into porridge.
Nasi Dagang is a rice speciality of Terengganu. The Dish is made by cooking rice and glutinous rice together, to which is then added coconut cream once it is cooked. It is eaten with it's own specially made side dishes of tuna curry and a light vegetable pickle. Simplicity is its essence.
A delightful yet simple dish, laksam is prepared using both wheat and rice flours. The gravy is made from fish meat which is boiled, pureed, and later mixed with coconut milk.
300g fish flesh150ml coconut milk4 shallot (grind)4 clove garlic (grind)1 lemon grass (grind)Little ginger (grind)2 chicken cubesome long bean, bean sprout, cabbage, selasih lead, yam bean(sengkuang), bayleaf (daun salam) and cucumber (grind)Cooking oil, salt & white pepper 1 cup rice flour1 cup cassava
1. Blend rice flour, cassava, salt and water. 2. Take 1 scoop of the mixture and pour it into aluminium tray. Make sure the dough not to thick. Boil until cooked.3. Take the aluminium tray out and left it out for a while4. Roll the dough5. Repeat step 2 until step 4.
For gravy:1. Fried the ginger, garlic, and shallot. 2. Then put fish flesh, chicken cube, coconut milk, pepper and salt.3. Lift and serve.3. Grind the long bean,cabbage, selasih lead, yam bean(sengkuang), bayleaf (daun salam) and cucumber
Meal Suggestion:Cut the dough about 1 cm thick. Put it into a bowl with some grinded vegetables. Then, pour the hot gravy and some shrimp paste spicy dish ("sambal belacan")
This popular tea-time dish features squids stuffed with glutinous rice bathed in a sea of cooked thick coconut milk. The stuffing is first soaked in coconut milk before it is stuffed into the squids.
1 tin glutinous rice milk 12 wet squid1 coconut1.2 cm ginger2 shallot1 teaspoon fenugreek (halba)some sugar12 stick about 3.7cm.
1. Wash cleans the squid.2. Take out the coconut milk.3. Waste clean the glutinous rice and cook with the coconut milk until cooked4. Take small amount from the rice and put into the squid then attach it.5. Put all the attached squid into the pot fill with coconut milk, ginger, shallot and fenugreek.6. Insert coconut milk, salt, and sugar when it boils. At the same time, stir it so that the coconut milk not cloddy. 7. When the squid cooked, it is ready to be served.
1. toss the blenced cockle n fern2. mix together all the ingredients3. Server accoding to your taste.
Delicious when served cold.
Additional:If you like it spicy, add some chillies.
Otak-otak is a fish cake found throughout Malaysia, Singapore and Indonesia. This is one of the speciality of Terengganu besides satar, another fish-based food. Since Terengganu is famous as a fishing state, the fish-based foods that are produced by the people of terengganu are made of fresh fishes to maintain its original taste.It can be eaten as a snack or with bread or rice as part of a meal. Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices including chillies, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.While fish otak-otak is most common, otak-otak is also commonly made with prawns, often resulting in a more textured variety.
This sweet and cold dessert consists of two main parts, both of which are left to cool to become jelly. This first, a solution of rice flour, is stirred till it is cooked. The second, a mixture of coconut milk and rice flour, is heated until it thickens. A generous helping of coconut syrup is poured on top of the jellies to complete the dessert. It can be prepared for daily dish or served during special occasion. This tasty food is not only attracted the locals but as well as the outsiders.
3 small rice flour bag5 cup water3 cup coconut milk3 gula melaka1 cup sugar3 pandan leaf1 spoon salt1 spoon of edible chalk (kapur makan)
3 cup glutious rice1 tablespoon red colouring1 cup coconut milk
Put rice flour, water, pandan leaf and chalk together into wok and knead until integrated.Cook the mixture on small flames and stir til cooked.Dish out and leave to cold.Put coconut milk, rice flour and water in another bowl and leave to cold.Toss and cook the immersed glutious rice until cooked.
Put glutinous rice in your preferred container and pour some sweets on it.
1/2 sago seed3 glass water1 large ladle sugar1/4 coconut milksalt and red colouringMethod: wash the sago, and dry it. mix the grated coconut with salt. Boil the water with sugar and then put the sago with red colouring and stir until the sagu expand. When the sago has expand, wait until it cool down. After that, slice and mix it with grated coconut which has been mixed with salt before.