Special Ramadhan treats from Terengganu

The tasty Jala Mas. BTW the yellow colour comes 100% from the egg yolks. NO artificial colouring added.

The tasty Jala Mas. BTW the yellow colour comes 100% from the egg yolks. NO artificial colouring added.

Reading Awang Goneng’s post ‘The Sound of Heavy Metal’, reminds me of fasting and iftar in Kuala Terengganu. So it seems like Uncle Awang Goneng misses the ‘bubur lambuk’, ‘blede kerah’ and ‘akok’.

Iftar and imsak in Kuala Terengganu is marked by the sound of the ‘bede’(cannon shot) The best part is there will be two ‘bede’ for imsak. The first is a warning – to remind us to drink our last glass of ‘air nyo’ (young coconut drink) or to take the last bite of ‘akok’ (a type of sweet cake) before the sound of the final ‘bede’ that tells us to stop drinking and eating.

Ramadhan in Terengganu means an annual “Traditional Terengganu Food Fest”. This is the time of the year when I can see and taste the unfamiliar or hard to get ‘kueh’ (sweet/savoury traditional cakes) and dishes. The good part is, most of the traditonal Terengganu ‘kueh’ are free from artificial colouring, flavouring and also trans fat (refer to ‘Food Facts’). The main ingredients in our exotic sweet cakes such as ‘jala mas’ (jala mah), ’emas sejemput’ (mah jjeput), ‘pauh dilayang’ (pauh llayang), ‘bunga tanjong’, ‘akok’, ‘nganang’, ‘nekbak’,’ taik itek’, ‘skaye’, ‘puding telor’, and ‘tok aji serbang’ are eggs and sugar.

The delicious tok aji serbang.

The sweet and creamy Tok Aji Serbang. The brown colour came solely from palm sugar and contains NO ARTIFICIAL COLOURING

As in other parts of West Malaysia, the most special food in Ramadhan is the ‘bubur lambuk’. But unlike the ‘bubur lambuk’ in Kuala Lumpur (please refer to ‘Bubur Lambuk Kampung Baru’) the main ingredients in our ‘Terengganu Bubur Lambuk’ are fish, herbs, sweet potato, special local vegetables, crushed black pepper and of course ‘budu’ (please refer to ‘Ikang Singgang’). In fact, our ‘bubur lambuk’ does not tasted or even looked like ‘Bubur Lambuk Kampung Baru’ at all – their only similarity is that- both are special Ramadhan porridge sharing the same name.

Unlike ‘Bubur Lambuk Kampung Baru’ which uses a lot of aromatic spices such as cloves, star anise, cinnamon, etc… the only spice used in our ‘Terengganu Bubur Lambuk’ is crushed black pepper. Nowadays prawn, squid and other seafood are added but fish is a must (use more fish for a tastier ‘bubur lambuk’). But sad to say, I do not really enjoy the rather ‘strong’ taste of our ‘Terengganu Bubur Lambuk’; instead I prefer the ‘Bubur Lambuk Kampung Baru’.

Another special treat is the finger licking good ‘ayam golek’. For this tasty dish, the chicken is barbequed using a special creamy sauce that gives the ‘ayam golek’ its delicious taste and the mouth watering aroma. Next come ‘pulut lepa’, ‘sata’ and mum’s favourite ‘paih ikang’. Anyway the size of the fish or ‘ikang’ in the ‘paih’ is too small for me to enjoy them. Nenek and mum used to say that the size of the fish seems to be getting smaller and smaller year after year. Any way I can’t remember mum telling me about eating ‘Ceranang Mok Mek’ in Ramadhan… ‘Ceranang’ is a very tasty Terengganu salad and ‘ceranang Mok Mek’ was said to be the most popular ‘ceranang eatery’ in Kuala Terengganu and according to luckganu (please refer to luckganu’s comment). ‘Mok Mek’ also sells tasty ‘kerepok leko ikang yu’.

Fish is the important ingredient in most of Terengganu savoury ‘kueh’ as in ‘Pulok lepe’, ‘bekang kuoh puteh’, ‘sata’, ‘paong goreng’, ‘karipak ikang’ etc. ‘Orang Tranung berahi makang ikang, dok?’ (Guess the Terengganu folks love to eat fish). And by the way, two days ago we had ‘pulok gao nyo’ with grilled fish (refer to ‘Delicious pulok’) for iftar…’sedak sungguh’ (so delicious).

The yummy mah jjeput.

The yummy mah jjeput. Like the jala mas, it contains NO ARTIFICIAL COLOURING


18 thoughts on “Special Ramadhan treats from Terengganu

  1. Salam Amani…

    Well, when you talk about Trengganu local delicacies…I’ll vote for Rojok Kateh as my favourite…where it will be my first menu to buy at Pasor Batu Nang….

    Anyway…I also miss my late Grandma’s Akok and Puluk Lepa…quite famous during 80’s and mid 90’s (Buluh Gading area).

    Hemm…can’t wait to go back to Trengganu this coming Hari Raya…


  2. Dear GreenMalay,

    My parents like Rojok Kateh too but I can’t remember how it tastes even though I’ve eaten it. Mum says she likes it extra sour and eat it with ‘khepok kkeping’. Haven’t been (or heard) to Pasor Batu Nang yet, but mum said she used to go there to buy kuih in the old days before the new bridge was built.

    Too bad I missed the famous Buluh Gading Pulut Lepa. Anyway, the portion of filling of pulut lepa nowadays is too little. It is almost like eating grilled pulut only.

  3. I agree with you on today’s puluk lepa. They are just puluk with very scant samba ikang, unlike those days when they are what I searched for the minute I arrived at Kemaman bus station during school holidays. Also, they are not grilled to perfection, only the daung pisang that is grilled!

    As far as Rojok kateh is concerned, I remember I was always given the responsibility of processing the cattle or buffalo feet.

    First I bako the hoof and the skin of the feet until they are charred. Then I remove the hooves, kikih the hair and the charred skin leaving the white dermis.

    After that I irih all the soft tissues, the ligaments, tendons into a bowl. The last to come out are the joints. All these are then boiled until soft.

    When soft, they can be eaten as a soup or added into sos lada (rojok kateh)

  4. i had to brace myself every time the bede sounded at imsak for the several years i lived near bukit kecil because the explosion sounded several times louder in the early hours. after an incident in which the gunner was killed (can’t remember the year ) they must have replaced it with a tamer version of the gun. then i started to miss the original sound.

    ayang golek zamang dulu was a real feast and a real pain to prepare. a whole chicken was skewed to a length of sugar cane and slowly golek over fire. more sauce was added as the ayang ggolek. when ready, not only was the sauce marinated right to the bone but you can trace the fragrance of the sugar cane in the ayang. nowadays some people steam the cut ayang (no more whole ayang) till half cooked and then barbecue it. saves time but lost half the taste.

    banyok sangak makanang bbuke puase, tuppang bbuke di rumoh buleh ?

  5. Dear Pok Cik luckganu,
    My nenek remember the incident of ‘ bede nneppoh’- did I put it right? It’s funny when we usually miss things only after we lost them.
    The good old fashioned ‘ayang golek’ sounds so mouth watering- really wish I can try them. Even mum has never seen or tried them
    About banyok makanang- memang pun, may be nenek missed us so much and wants us to try all the tasty Trengganu food in the short time we spent there.

  6. Dear Dr Azahar,
    My atuk loves the kateh soup and in fact all kateh dishes. He loves the Indonesian gulai tunjang too.
    I hope to try rojok kateh when go home for Eid in KT.

  7. Yesterday we had soup kateh for iftar. As I was driving to town I saw three pehe lembu hung at a roadside stall. I immediately stopped and bought three pieces of kaki lembu.

    As usual I was given the responsibility to prepare the kaki lembu. First I place the kaki lembu over the burning flame. Soon smoke and burning smell was every where in the house.

    When the hair and the hooves were completely burnt, I the scrape off the skin, remove the the hooves and began slicing the soft tissue – the skin, the subcutaneous tissue, the tendons, the ligaments, the joint capsules…

    Then the thin slices of tissues together with the bones and joints were boiled. It took almost four hours for them to be soft.

    The resulting soup kateh was delicious! Berbaloi semua kerja yang telah dilakukan menyediakannya.

  8. the expensive of cost today should not efect the quality off food..increase the price laa…

  9. Dear Amlr,

    Unfortunately, sometimes they put up the price while decreasing the quality of food. For example the paih ikang and pulut leper in Kuala Terengganu.

  10. Pingback: Going Back To Terengganu (Balik Kampung) « Aiman Amani’s Weblog

  11. Pingback: Two Weeks In Kuala Terengganu « Aiman Amani’s Weblog

  12. If you ever want to read a reader’s feedback 🙂 , I rate this post for four from five. Decent info. Thank you!

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