Pulut Lepa aka Pulut Panggang versi Terengganu is a delicious savory snack made from glutinous rice steamed with coconut milk and an “inti serunding ikan kembong“, i.e. spiced mackerel fish floss filling, wrapped with banana leaves and finally grilled for the extra oomph of wonderful smoky flavours. This is a simple “kuih” enjoyed freshly “panggang” i.e. grilled over a charcoal flame for breakfast or tea. Being very affordable, it is a common “walk and eat along” treat for many Terengganuans, especially amongst folks on their way to work and children to school, grabbing one or two as they pass by their favorite stall in the pasar pagi, i.e. morning bazaar.
October brings us to the 3rd month of the Malaysian Food Fest and this month, we visit Terengganu! I’d never been the the eastern coast of Peninsula Malaysia, i.e. Pahang, Terengganu, Kelantan but I do know that the eastern coastal line is famous for its white sandy beaches with swaying coconut trees against the clear blue skies and idyllic sea. Pulau Redang and Pulau Perhentian are famous snorkelling and scuba-diving spots comparable to Manado and the aussie reefs! Where there’s sea, there’ll be lots of seafood and Terengganu cuisine is characterised by the liberal use of it! Laksam Terengganu is a recipe which had me very curious for quite some time already when I started reading up on the signature dishes of the various Malaysian states for MFF. It is intriguing in many respects, firstly the use of a homemade rice-based noodle which reminded me much of the cantonese chee cheong fun and a gravy thickened with fish meat! I knew instinctively that this has to be on my no. 1 to-try list for Terengganu. So here I go!