SATAR

Last but not least is Satar. I’m pretty sure most of you know what is Satar and how does it looks like.  For those who never see Satar. You can see the picture on the left side . Because it was too popular it has well received across of many country.

Satar is a kind of snack processed from fish meat. Satar, in order words means deboned fish meats blended together mixed several other items such as black pepper and onions before wrapped in banana leave and left to be grilled above charcoal fire and it has been made in triangular shaped. 

RECIPES

There are three process to make Satar. There are mixing, packing and burning.

Mixing

Fish meat mixed with ingredients such as coconut, onion, red ware, red chillie and condiments such as salt, sugar and mix until well blended.

Packing

Dough ready then wrapped with banana leaf cone. Hee-satar then pierced and closely arranged on bamboo blade provided.

 Satar is wrapped in banana leaf.

Burning

Satar be burned using two ways of using coal or griller. During baking, the distance between the hot coals and satar should not be too close to wrapping not charred and cooked contents.

WHERE TO GET?

It’s hard to get satar anywhere else in Malaysia but Terengganu has the best satar ever tasted beacuse it contains lots of fresh fish meat and the taste is not too sweet. You can get satar easily because mostly the satr will be sell near the roadside in Terengganu. Stop and get some! It is really delicious, once you start eating them, it’s hard to stop.

  

Or if you want to taste the most delicious satar, you can drop at Warung Aziz Satar in Kemaman, Terengganu. Most famous are the satar from Kuala Kemaman. Through word of mouth, the place is flocked by locals as well as visitors from other states to get a taste of this delicious delicacy complete with coconut drinks. 

NUTRITION FACTS

The nutrition facts of Satar is full with protein. This is because it contains lots of fresh fish meat and the taste is not too sweet.  Fish has many benefits for your heart health. Fish can lower the amount of saturated fat in your diet fatty acids in fish have also been shown to be important for your immune system, brain development, eye health and many other functions and organs in the body.

Sources: 

http://www.submerryn.com/2012/04/satar-terengganus-local-delicacy.html

http://www.google.com.my/imgres?um=1&hl=en&sa=N&biw=1366&bih=667&tbm=isch&tbnid=XwRb3y5i9PzfRM:&imgrefurl=http://epicurious.wordpress.com/2010/04/07/hai-peng-kemaman/&docid=xciYJW-7qx-YSM&imgurl=http://epicurious.files.wordpress.com/2010/04/satar.jpg&w=500&h=619&ei=PdF6UKi3NcrqrAfet4GoAQ&zoom=1&iact=hc&vpx=1123&vpy=124&dur=208&hovh=250&hovw=202&tx=162&ty=112&sig=115567628102732295701&page=1&tbnh=139&tbnw=111&start=0&ndsp=18&ved=1t:429,r:5,s:0,i:84

http://www.livestrong.com/article/303011-nutrition-information-for-fish/

The Objectives

As we can see, in this globalization world our country has received a lot of development.  Our technologies has became more advance and everything has changed. Including the way we live, our desire, wants and needs. Indirectly the traditional food will be left out since our desire has changed.  The objectives why i choose this topic is because :

• To intoduce Terengganu traditional food to public 
• To bring Terengganu traditional food to international level 
• To preserve the traditional food

NEKBAT

Next food is Nekbat. Have you guys ever heard about Nekbat?

Nekbat is popular in Malaysia, especially in the East Coast in Kelantan and Terengganu. People usually called it Nekbat Terengganu and also known as a sweet dessert. This is how Nekbat look a like!  Delicious right? :D

RECIPES

Nekbat is made from rice flour and eggs. Nekbat usually made in two phases. Which is the first phase The mixed ingredients is poured into the bronze mould and  covered with its lid. Once the nekbat is cooked,  the plain nikbat is taken and cool in another container.  The cooked nikbat turns spongy and cream in colour (due to eggs). At this stage, nekbat is plain and tasteless since no sugar added.  

So the second phase is to immerse the plain nekbat in the boiling sugary water for a few minutes. The liquid must be enough to immerse or soak all  the plain nikbat. If you want  your nikbat to taste less sugar, so put little sugar in the boiling water. To make it taste better, you may put pandan leaf to get good aroma. If you wish, you can put a few cloves  and cinnamon stick. On the right is the nikbat post immersed in sugary water. This dry Nekbat last longer and can be stored in the refrigerator.

As you can see the picture on the left side is before they are being dip in the sugary water. 

The picture on the right, the nekbat immersed in sugary water and you can see the nekbat expanded in size.

But if you want to add some colors, you may add any colors that you want. Usually people add blue or red color in it.

WHERE TO GET?

Nekbat is popular during during Ramadhan season and they usually sell it at ‘Bazar Ramadhan’. So there is no other place that you can find the nekbat other than ‘Bazar Ramdahan’ because it is quite hard to find during normal day.  Nekbat is usually served during Ramadhan as dessert. If you really want to try, you can buy the sugary nekbat from Ramadhan markets all over Terengganu or if you want to try to make it by yourself you may buy the plain nekbat from the market.

NUTRITION FACTS

What do you think about the nutrition fact? Well, nekbat is a healthy food since it It is made from rice flour and eggs. As we all know flour contain minerals that helps your bones develop and your wounds heal. Other than that it is also contain minerals that also helps you produce red blood cells and supports your nervous system.

For the egg they supply all essential amino acids for humans, and provide several vitamins and minerals,   Eventhough we have to add sugar but still it would not affects your healthy because we can still control the amount of the sugar.

Sources:

http://www.mnn.com/food/healthy-eating/stories/sugar-nutrition-facts 

http://www.livestrong.com/article/409573-is-rice-flour-nutritional/ 

http://en.wikipedia.org/wiki/Egg_(food)

 http://www.secubitgaramnor67.com/2009/08/nekbat-sira.html 

http://ms.wikipedia.org/wiki/Kuih_nekbat

KEROPOK LEKOR

When you heard of Terengganu what comes to you mind? I’m pretty sure, there is only one thing in your mind, the most famous local food which is Keropok Lekor. Well, i have choose three types of Terengganu traditional food to share there are Keropok Lekor, Nekbat and Satar.

So i am going to introduce you the famous local food, Keropok lekor. Some call them fish sausages or fish sticks but in Terengganu they are called ‘keropok’.  It is the specialty from Terengganu. It is the snack instead of a proper meal and sometimes is served as the snack before meal. For your information there are three types of keropok. 

There are: 

The long chewy ones are called keropok lekor. This gives it a fishier flavor but tastes as good as the crispy ones according to some people.

For keropok lekor you can eat it in two ways, it can be eaten either when it is steamed or deep fried, both give different taste. Sometime the boiled one will have fishy smell when they are no longer hot. If you don’t really like the smell,  then better to eat it deep fried which is the second types of keropok. The picture below shows that the keropok lekor after deep fried.

While the thin crispy are called Keropok Keping, means slice. The Keropok Keping is also made up of larger tube-shaped keropok being and it will be cut  into thin slices. After that, it will be dry in the sun thoroughly, then deep-fry in hot oil before eating.

They are sold in packets and consumers will have to fry them and they are taken as crackers. It is a great afternoon snack and nice to be eaten with fried noodles or dipping it with the Terengganu’s home made chili sauce.

RECIPES

As a roughly, keropok lekor are made from from fish meat from ikan parang or ikan kembong and a combination of salt and dough or known as sago flour. This mixture will be hand rolled into sausage shaped and immediately cooked in deep fried or boiled. 

This is how the boiled keropok are thrown into boiling water for a few minutes until they are cooked and ready to be sold. 

For the deep fry keropok they are  thrown into the pan to be deep-fried until they turn crispy gold. 

Finally keropok Lekor ready to be served with their chili sauce, or with own home-made chili sauce. You get the best of it if you take it right after frying when it is still hot, crispy on the outside and tender at the inside.

WHERE TO GET? 

Numerous keropok stalls are to be found on the side of the highway that passes through coastal communities. Keropok is easily found elsewhere in Kuala Terengganu, from the stalls beside the road to restaurants or market. If you wish to bring home some, go to the Central Market for dried keropok or fresh in Losong who is famous with largest Museum in Malaysia and its keropok. Kak Yah's stall is the most popular at Losong, prof of that is Kak Yah magnificents house located next to her stall. If you come to Terengganu, you may try come to this stall.

NUTRITION FACTS

Keropok Lekor can be a snacks that  are high in protein because of the fish. The main benefit of eating fish as opposed to meat is that fish is far healthier. Fish is very easy to digest. Not only that, but fish does not contain saturated fats, as all meat products and by-products such as butter, cheese and milk do. As you can see below is some nutritional facts about fish:

• The fattier fish types contain healthy essential fatty acids (omega-3) that are actually very good for the body
• White fish types are rich in vitamin B12
• Oily fish are rich in vitamins A, B12 and D
• Fish is a high protein, low-fat food
• Small fish bones that may be eaten are rich in calcium
• Fish is a good source of iron
• Fish is very easy to digest and therefore a good food choice for the elderly or people who are not feeling very well
• Fish does not contain harmful saturated or hydrogenated fats

Sources :

http://www.tv3.com.my/beritatv3/laporan_khas/Keistimewaan_Keropok_Lekor_Kampung_Losong.html

http://www.helpwithcooking.com/fish-guide/introduction-to-fish.html

Before we going futher about Terengganu traditional food, I am going to let you know the history of Terengganu. The capital of Terengganu is Kuala Terengganu and it is also the largest city in Terengganu. With facing the South China Sea, Terengganu borders Kelantan at the northwest and Pahang at the southwest. Terengganu also known as Where Nature Embraces Heritage.

The origin of the name "Terengganu" is unclear, but there are several theories according to it. One theory states that the name actually originated from the Malay term "Terang Anu", which in English means Bright Rainbow. The other one is from a stroy a of a hunting man found a fang in the jungle. When he go back, their neighbours asked which animal the fang belonged to. He simply replied “Taring Anu”, which in English means Fang of something. 

The major tourist attractions in Terengganu are its fascinating, beautiful, amazing beaches which attract thousands of visitors, both local and foreign every year. Terengganu has the longest panoramic beach in Malaysia. Redang Island and Perhentian Island is the most well known Island in Terengganu. During school holidays, most of the visitors from all over the world come here to visit and relax. 

The picture on the left side is one of the interesting activity that can be do in  Redang Island. Most of the visitors come here to enjoy scuba diving, fishing, boating and relax for sure. 

Pulau Perhentian, is one of the most beautiful Islands in Malaysia is also situated here. It is surrounded by the colourful, mature coral gardens and the crystal clear, vibrant underwater world.

These two amazing Islands, Terengganu is truly a heaven for beach lovers to feel the white sandy beaches and crystal clear waters.

But beaches are not the only attractions here. Terengganu also known and popular with their food that known as traditional food that rarely can be found in a big city for example in  Kuala Lumpur and Penang. As we all know, Terengganu is famous with their food which made primarly with fish since Terengganu is situated near the seaside. 

For more information about the history of Terengganu, you may click the link under the picture.

Sources:

http://www.terengganutourism.com/home.htm