For dinner we had a special local fish snack called keropok lekor, made with fish meat and sago flour/starch, then deep fried and served with a chilli sauce.
|Fried keropok lekor.|
Every state in Malaysia has their own take on laksa, and in Terengganu, they have, in fact, two versions - "kuah merah" (red broth) and "kuah putih" (white broth).
The one has the rice noodles in a reddish, curry-like soup.
|Terengganu laksa kuah merah (red gravy/broth).|
In this one, the rice noodles are in a whitish soup, and it has a lighter taste, which I prefer.
|Terengganu laksa kuah putih (white gravy/broth).|
The next morning, for breakfast, we tried keropok lekor again, but this time, the fish sausage was boiled or steamed.
|Steamed or boiled keropok lekor.|
We also indulged in the soft, sweet and buttery "roti paung", served with extra butter and kaya on the side.
|Roti paung - butter buns.|
After this, we took a ferry to Pulau Redang - but we came back for more later, as you shall see!
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