Page 61 - Completebook
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60. Experience the Beautiful Marang 61.
TERENGGANU
Food
Culture
Palm Sugar (Nisan)
Also known as ‘Nisan Kerek’, here in Terengganu.
The process of making palm sugar is very unique *Scan the QR code for a list of
because the ingredients and technique used to eateries and locations.
make palm sugar are still the same as in the old
days. The most important ingredients in producing
palm sugar are nira juice and sugar. Kampung
Batangan is the main producer of nisan kerek and
visitors can observe how palm sugar is concocted Bahulu & Akok
by the villagers here.
Akok and bahulu are well-known traditional
delicacies across Malaysia, particularly in
Terengganu. There are many version of akok
Weaving Nipah Roof varieties with their own uniqueness and flavour.
Today akok has many varieties of flavours, like akok
Nipah leaf roof became a hot pick by many people lemak manis and akok berempah. Meanwhile
due to its capability to cool down residence and bahulu were still made in the old-fashioned way
making it cozier for a long period. Nipah palm is a by baking it in a charcoal stove.
type of palm plants that grow in mangroves or in
areas that have low and high tide such as near the
seaside. One of the mass producer of nipah leaf roof
in Terengganu is Kampung Jenang, Marang.
Corn and Nira Stalls
To the people who regularly use the coastal route
Dodol Palas from Kuala Terengganu to Dungun, these stalls could
easily found along the side roads in Kampung Pasir
Dodol Palas is a traditional food of Terengganu. Puteh, Marang. The main product that usually
Different from dodol of other state which usually sold in these stalls are boiled corn, grilled corn
wrapped in bigger size using plastic packaging, and the most interesting one is corn drink.
dodol Terengganu has its own distinctiveness. There are some stalls selling other food products
such as boiled nuts, nira juice and other
mouth-watering snacks. These stalls were usually
available from afternoon to nighttime.
