Keropok Lekor / Keping
A popular and the most visible fried snack in Terengganu, the keropok is made of fish meat, ground to a paste, and mixed with sago. Coming in two main different forms, the long chewy ones are called 'lekor', while the thin, crispy ones are called 'keping'. Keropok is best eaten hot with its special chili dip.
Ayam Goreng
This is a popular chicken dish. Simply meaning fried chicken, this dish is prepared by first marinating the chicken with various spices like turmeric and curry powder. It is then deep fried in hot oil and served.
Laksam
A delightful yet simple dish, the laksam is akin to the western pasta dish. Like the latter, it has both the flour dough and the gravy that goes with it. However, unlike the pasta, laksam is made using both wheat and rice flours, and the dough is steamed instead of boiled. Laksam's gravy is made of fish meat, which is boiled, pureed, and later mixed with coconut milk.
Indian Food
Indian influence in Malaysian cuisine started in the 19th century when large arrivals of Indian migrants were brought into the country as contract laborers to work in rubber estates and on the railways. Some did take the opportunity to set up trade in the textile and food industry. Indian cuisine can be divided into two mainstreams, Northern and Southern Indian cuisine.
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