IKAN SINGGANG

RECIPES

HISTORY

Ikan Singgang is a traditional Terengganu cuisine that originates from the maritime culture of the fishing community. It has been around for hundreds of years, passed down from generation to generation due to its simple and nutritious way of preparation. This cuisine was influenced by Indonesian traders and remained permanent with basic recipes such as turmeric, garlic, sour flakes, and salt. The specialty of Ikan Singgang Terengganu is its simplicity without the use of galangal or lemongrass, making it a healthy dish that is often enjoyed with side dishes and budu.

          Ingredients:

• 1 mackerel/cob/selayang (cut and cleaned)

• 2 cloves garlic (tapped)

• 1 inch live turmeric (finely ground) or 1 teaspoon turmeric powder

• 2 slices sour flakes

• 2 cups water

• 1 tsp salt

• 1 teaspoon sugar (optional)

• 3-4 chili peppers (optional, for spicy flavor)

  
  

  How to Prepare:
  1. Put the water in a saucepan along with the garlic, turmeric, and sour flakes. Bring to a boil.
  2. Add the fish and let it simmer over medium heat for 10-15 minutes until the fish is cooked through.
  3. Add salt and sugar to taste. If you like it spicy, add the chili peppers.
  4. Stir gently and let it sit for a while before turning off the heat.
  5. Serve hot with white rice, ulam-ulaman, and budu for a traditional taste of Terengganu

Ketupat Cuttlefish

RECIPES

HISTORY

Ketupat Sotong is a traditional dish from Terengganu and Kelantan that originated from the fishing community. This dish is unique in that it uses squid as a "package" for glutinous rice cooked with coconut milk, resulting in a sweet fatty flavor. Influenced by the Malay culture that likes to use coconut milk in cooking, it is often served in feasts and is part of the East Coast's culinary heritage.

          Ingredients:

• 5-6 medium-large squids (clean, remove soft bones)

• 1 cup glutinous rice (soak for 2-3 hours, drain)

• 1 cup concentrated coconut milk

• 2 tbsp Melaka sugar (finely chopped)

• 1 tsp salt

• 2 pandan leaves (concluded)

• 2 skewers or toothpicks (for pinning cuttlefish)
  

    

  How to Prepare:
  
  1. Clean the cuttlefish, remove the ink and head, but do not remove the tentacles.
  Prepare the glutinous rice
  2. Mix the soaked glutinous rice with a pinch of salt.
  Put the glutinous rice in the squid body (don't overfill it as the glutinous rice will expand).
  3. Use a skewer or toothpick to pin the squid head so that the glutinous rice does not come out.
  4. Put the squid in a pot with coconut milk, Melaka sugar, salt, and pandan leaves.
  5. Cook over medium heat until the squid and glutinous rice are fully cooked (about 20-30 minutes).
  

NASI DAGANG

RECIPES

HISTORY

Nasi Dagang is an iconic traditional dish from the states of Terengganu and Kelantan, which is often enjoyed as a breakfast or special dish. Origin & Name The name "Nasi Dagang" is said to have originated from the custom of traders and fishermen who bring this food as a provision because it is durable and filling. It is believed to have existed since the time of the Malay Sultanate when maritime trade flourished on the East Coast. The uniqueness of Nasi Dagang The rice used is a mixture of ordinary rice and glutinous rice, cooked with coconut milk so that it has a soft texture but is not too sticky. Served with spice-rich cod fish curry, as well as pickled cucumbers and radishes as a complement.

         Rice  Ingredients:

• 3 cups Nasi Dagang rice (soaked 4-6 hours)

• 1 cup concentrated coconut milk

• 1 tsp salt

• 1 tsp herbs

• 3 cloves of shallots (sliced)

• 1 pandan leaf (summed)
  
  How to Cook Rice:
  
  1. Steam the rice until half cooked (15-20 minutes).
  2. Remove and mix with coconut milk, salt, onion, and ginger.
  3. Resteam until the rice is cooked perfectly.
  

  How to Prepare:
  1. Put the water in a saucepan along with the garlic, turmeric, and sour flakes. Bring to a boil.
  2. Add the fish and let it simmer over medium heat for 10-15 minutes until the fish is cooked through.
  3. Add salt and sugar to taste. If you like it spicy, add the chili peppers.
  4. Stir gently and let it sit for a while before turning off the heat.
  5. Serve hot with white rice, ulam-ulaman, and budu for a traditional taste of Terengganu

        Cod Fish Curry Ingredients

• 1 cod (chopped, boiled with sour flakes).

• 3 tbsp fish curry spice.

• 1 tbsp ground chili.

• 1 lemongrass stalk (dotted).

• 3 cloves shallots & 2 cloves garlic (grinded)

• 1 inch ginger & galangal (ground)

• 1 cup concentrated coconut milk

• 1 piece of gelugur acid

• Salt & sugar to taste
  
  How to Cook Gulai:
  
  1. Sauté the ground ingredients, curry spices, and ground chili until the oil breaks.
  
  2. Add coconut milk, lemongrass, and sour flakes, let it boil.
  
  3. Add the fish and simmer until the sauce thickens and serve.
  

NASI KERABU

RECIPES

HISTORY

Nasi Kerabu originated from Kelantan and was influenced by Thailand. It is known for its blue color obtained from the telang flower. Originally, this dish was prepared for special occasions but is now a popular daily meal.

There are several types of Nasi Kerabu such as blue, yellow (use turmeric), and white (without color). This dish is usually served with ulam-ulaman, budu, coconut sauce, salted eggs, and side dishes such as ayam percik or fried fish.

The uniqueness of Nasi Kerabu lies in the combination of fatty, sweet, and spicy flavors, symbolizing the food culture of the people of Kelantan. Now, it is not only popular in Malaysia but also internationally known.

         Rice  Ingredients:

• For the Blue Rice:

  • 2 cups rice

  • 1 cup butterfly pea flower water (boil flowers in water and strain)

  • 2 pandan leaves (knotted)

  • 1/2 tsp salt
    

    For the Coconut Sambal:

    • 1 cup grated coconut (toasted)

    • 1 tbsp shrimp paste (belacan)

    • 2 shallots (chopped)

    • 2 red chilies (chopped)

    • 1 tsp palm sugar
      

  For the Spiced Gravy (Kuah Tumis):

  • 1 cup coconut milk

  • 2 tbsp fermented fish sauce (budu)

  • 3 shallots (blended)

  • 2 cloves garlic (blended)

  • 1 stalk lemongrass (blended)

  • 2 red chilies (blended)

  • 1 tbsp oil

• For the Side Dishes:

  • Grilled chicken, fried fish, or grilled beef

  • Fresh herbs (kesum leaves, pegaga, long beans, cucumber)

  • Salted eggs

Instructions:
     1.   Cook the rice with butterfly pea flower water, pandan leaves, and salt until fluffy.

2. Prepare coconut sambal by toasting grated coconut and blending it with shrimp paste, shallots, chilies, and palm sugar.

3. Make the gravy by sautéing blended ingredients in oil, then adding coconut milk and fermented fish sauce. Simmer until thick.

4. Prepare the side dishes by grilling or frying the protein of your choice.

5. Assemble the dish by serving blue rice with coconut sambal, spiced gravy, fresh herbs, salted egg, and fish crackers.
   

ETOK

RECIPES

HISTORY

Etok, a small freshwater clam, has been a part of Kelantanese cuisine for generations. It is believed to have been consumed by locals for centuries, as Kelantan is rich in rivers and lakes, providing an abundant supply of etok.

Traditionally, Kelantanese fishermen and villagers collected etok from riverbanks and used simple preservation methods like salting and drying to prolong its shelf life. Over time, grilled (salai) and boiled etok became popular preparation methods, making it a well-loved snack.

Today, etok remains an iconic delicacy in Kelantan, commonly sold at local markets, roadside stalls, and especially in Pasar Siti Khadijah. It represents the strong connection between Kelantanese culture and its natural river resources, making it a timeless culinary tradition.

• Preparation Method

  1. Cleaning: Etok is soaked to remove mud and dirt.

  2. Marination: Mixed with salt, lemongrass, garlic, and chili for extra flavor.

  3. Cooking Methods:

     • Grilling (Salai): Slowly roasted over charcoal for a smoky aroma.

     • Boiling: Cooked in seasoned water to absorb flavors completely.
       

  Best Way to Enjoy Etok

  • Eaten by sucking the meat out of the shell.

  • Often paired with hot tea or enjoyed as a light snack.

  • Commonly found in Pasar Siti Khadijah and other Kelantanese markets

AKOK KELANTAN

RECIPES

HISTORY

Akok is a traditional Kelantanese dessert believed to have originated in Kelantan and Terengganu. Historically, it was considered a luxury treat for Malay royalty, made using natural ingredients like coconut milk and palm sugar, which were abundant in the region. Over time, Akok became a popular street food, especially during Ramadan. Traditionally, Akok was baked over charcoal in brass molds, giving it a distinct smoky aroma. Today, it remains an iconic Kelantanese delicacy, widely sold in markets and enjoyed across Malaysia

• Ingredients:

  • 5 eggs

  • 1 cup thick coconut milk

  • 1 cup palm sugar (gula Melaka) – melted

  • 1/2 cup all-purpose flour

  • 1 pandan leaf – blended with a little water, strained for juice

  • A pinch of salt.
    

  Instructions:

  1. Prepare Palm Sugar: Melt the palm sugar with a little water over low heat, then strain to remove impurities.

  2. Mix Ingredients: In a large bowl, whisk the eggs, then add coconut milk, melted palm sugar, pandan juice, salt, and flour. Mix well.

  3. Strain the Batter: To ensure a smooth texture, strain the batter before baking.

  4. Baking Process:

     • Preheat a special mold or baking tray.

     • Pour the batter and bake in an oven at 180°C for 30-40 minutes until golden brown.

     • For a traditional method, use brass molds and cook over charcoal to get an authentic smoky aroma.

  5. Ready to Serve: Akok is done when the outer layer is wrinkled, and the inside is soft and custardy.

Famous Shops

1 . Kedai Akok Sohor, Tumpat,kelantan

3 . Nasi Kerabu Ayam Katok Bakar

2 . Kopitiam Kita

Famous Shops

1 . Nasi dagang Kak Pah Batu Burok

3 . Nasi Dagang Warisan Batu Buruk

2 . Nasi Dagang Tepi Kubur Kg Atas Tol

Location

1 . Nasi Kerabu Ayam Katok Bakar

3 . Kedai Akok Sohor, Tumpat,kelantan

2 . Kopitiam Kita

Location

1 . Nasi dagang Kak Pah Batu Burok

3 . Nasi Dagang Warisan Batu Buruk

2 . Nasi Dagang Tepi Kubur Kg Atas Tol

Sour Cooked Fish

RECIPES

HISTORY

Masak asam or cuka Kedah is a traditional dish influenced by Siamese cuisine due to Kedah's historical ties with Thailand. It uses local ingredients such as fresh fish, asam keping (dried tamarind slices), turmeric, and lemongrass, making it a simple yet popular village dish. The name "masak asam" or "cuka" refers to the use of acidic ingredients like asam keping or vinegar to create a tangy flavor. This dish reflects the food culture of Kedah, which is simple yet rich in taste.

• Ingredients:

  • 500g fish (mackerel, snapper, or any preferred fish)

  • 3 shallots (sliced)

  • 2 garlic cloves (sliced)

  • 2 stalks lemongrass (bruised)

  • 1-inch ginger (sliced)

  • 2 tbsp chili paste

  • 1 tsp turmeric powder

  • 1 piece asam keping (dried tamarind slice)

  • 2 tomatoes (quartered)

  • 5-6 okras (optional)

  • 1 tbsp sugar

  • Salt to taste

  • 500ml water

    
    Instructions:

    1. Heat some oil in a pot and sauté shallots, garlic, ginger, and lemongrass until fragrant.

    2. Add chili paste and stir until the oil separates.

    3. Stir in turmeric powder, then pour in water, asam keping, salt, and sugar. Let it simmer.

    4. Add the fish and let it cook until tender.

    5. Finally, add tomatoes and okra. Cook for a few minutes until slightly softened.

    6. Turn off the heat and serve hot with steamed rice.

Sour Cooked Fish

RECIPES

HISTORY

Ikan Pekasam is a traditional fermented fish dish from Kedah, Perlis, and Perak, originating as a preservation method for freshwater fish using salt and fried rice for natural fermentation. Influenced by Siamese and Nusantara cuisine, it shares similarities with Thailand’s Pla Som and Indonesia’s Bekasam. Historically, it was a staple among farmers and fishermen to store excess fish for long-term use. Once homemade, it is now commercially produced with modern variations adding herbs and spices. A symbol of Kedah’s culinary heritage, it remains popular, typically fried and served with rice, onions, and chilies. 🌾🐟🔥

• • Ingredients:

    • 500g freshwater fish (tilapia, catfish, or snakehead fish)

    • 100g salt

    • 200g rice (fried and ground)

    • 1 tbsp sugar

    • Water for soaking

    
    Instructions:

    1. Clean the fish – Remove scales, guts, and wash thoroughly. Pat dry.

    2. Salt the fish – Coat the fish evenly with salt and let it sit for 24 hours.

    3. Soak in water – Rinse the fish to remove excess salt and soak in clean water for a few hours.

    4. Fermentation – Coat the fish with fried, ground rice and sugar, then place it in an airtight container.

    5. Store for 5-7 days – Keep in a cool, dark place to ferment. The longer it ferments, the stronger the flavor.

    6. Ready to cook – Once fermented, deep-fry or pan-fry the fish and serve with rice, onions, and chilies

Sour Cooked Fish

RECIPES

HISTORY

Nasi Daging Kedah is a traditional dish from Kedah, often served during special occasions. Influenced by Arab and Indian cuisine, it incorporates spices like cloves and cinnamon, reflecting historical trade connections. Kedah’s strong agricultural background made this dish popular among farmers due to its hearty and simple preparation. Its unique feature is Air Asam, a tangy dipping sauce that enhances the dish’s flavor. Originally cooked over firewood, it has evolved with modern techniques but remains a symbol of togetherness in Malay culture, especially during celebrations and feasts. 🍛

• • Ingredients:

    • For the Rice:

      • 2 cups basmati rice (washed and drained)

      • 500g beef (preferably with some fat)

      • 1 large onion (sliced)

      • 3 cloves garlic (minced)

      • 1-inch ginger (sliced)

      • 1 cinnamon stick

      • 2 star anise

      • 3 cloves

      • 3 cardamom pods

      • 2 tbsp ghee or butter

      • 3 cups beef broth (from boiling the beef)

      • 1 tsp salt

      • 1 tsp sugar

      For the Air Asam (Tangy Dipping Sauce):

      • 2 tomatoes (diced)

      • 1 red onion (sliced)

      • 2 bird’s eye chilies (chopped)

      • 2 tbsp tamarind juice

      • 1 tbsp soy sauce

      • 1 tbsp sugar

      • 1/2 tsp salt

• Instructions:

  Step 1: Prepare the Beef and Broth

  1. Boil the beef with salt, ginger, and garlic until tender (about 45 minutes).

  2. Once cooked, remove the beef and slice it thinly. Keep the beef broth for cooking the rice.

  Step 2: Cook the Rice

  1. Heat ghee in a pot and sauté onions, garlic, ginger, cinnamon, star anise, cloves, and cardamom until fragrant.

  2. Add the rice and stir well to coat with the spices.

  3. Pour in the beef broth, add salt and sugar, then cover and cook until the rice is fluffy.

  Step 3: Make the Air Asam

  1. In a bowl, mix all air asam ingredients and let it sit for 10-15 minutes for the flavors to blend.

  Step 4: Serve

  • Plate the rice with sliced beef on top.

  • Serve with air asam and a side of fresh vegetables

Famous Shops

1 . Nasi Daging Warisan, Sungai Petani,Kedah

3 . Restorans Siti Fatimah

2 . Ikan Pekasam Kak Nah

Location

1 . Nasi Daging Warisan, Sungai Petani,Kedah

3 . Restorans Siti Fatimah

2 . Ikan Pekasam Kak Nah