Of Tantalising Seafood Fritters and Terengganu Tourists

By Kamaliza Kamaruddin KUALA TERENGGANU (Terengganu, Malaysia) April 11 (Bernama) -- Terengganu is renowned not only for its beautiful resort islands but also for the unique taste of traditionally cooked food it offers to tourists visiting the state. Rice-based dishes such as nasi dagang (rice steamed in coconut milk, fish curry and extra ingredients), nasi kerabu (Malay rice dish eaten with dried fish or fried chicken), nasi minyak (traditionally prepared during festive occasions), as well as a variety of all-time favourite traditional cookies and snacks have become a hit with visitors to this east coast state in peninsular. Indeed, each of the district in the state is decked with numerous eateries and food stalls that are famous for their own specialties. In Kemaman, the popular dishes are satar, a fish based snack and lemang or smoked glutinous rice, while in Dungun boiled corn rules and in Marang fish-based snacks and fresh palm sugar are favoured. In Hulu Terengganu, freshwater fish and kampung (rural) style food are sought after. Besut and Setiu are also popular for various fresh seafood-based traditional dishes. TERENGGANU'S FOOD PRICES STILL ATTRACTIVE Although it has the reputation of being one of the "expensive" states in terms of food prices, Terengganu still retains its niche among tourists both from within and outside the country. While there may be the occasional place where tourists face "cut throat" prices, there are still many more locations in the state where one would be able to get tasty and inexpensive meals easily. For example, the entire stretch of beach along the coast of Terengganu is dotted with hundreds of restaurants, stalls and outlets that sell seafood fritters comprising squids, fish and prawns dipped in batter and fried. They are sold at reasonable prices too. Food producers from the small and medium sized industries still offer various food products at competitive prices, especially traditional food-based products. POK NONG STALL A POPULAR SPOT For fans of seafood, the Pok Nong stall located in Mengabang, Telipot, about 25 kilometres from Kuala Terengganu city centre, is one destination that should be put on the "must visit" list for a holiday maker in Terengganu. A tourist from Kuala Lumpur, Hadijah Tambon simply raves about the food at the stall, saying that it never fails to impress everytime she visits the stall. "For someone like me who has a sinus problem, it is good to keep away from seafood especially squid, but everytime I eat here in Terengganu, I do not experience any allergic reaction. It may be because of the very fresh seafood used. "What is even more impressive is that prices in the stall are very reasonable with the sotong (squid) fritters priced between RM5.50(US$1.81) and RM9(US$2.96), fish between RM2(US$0.66) and RM3(US$0.99) per piece and prawns only cost RM4(US$1.32) for seven pieces. It is definitely a deal," she told Bernama when met here recently. The produce of fresh sea, which comprises squids, prawns and fish in Terengganu, are dipped in battered flour first and then fried. They are not only a traditional snack for locals in the state, but they are also popular with many tourists. It is therefore not a surprise when the state, which is synonymous with the leatherback turtle egg-laying and landing season, continues to welcome many tourists who continue to enjoy the delicacy during the school holidays. WAITING IN LINE FOR A TASTY TREAT As for a civil staff, Nik Mohd Faridzal Nik Jaafar, he said he patronises the stall once a week together with his family, to have fritters which he said were well prepared with crispy batter, where the dish is not too oily. "The uniqueness of the deep fried battered squids here is its pure freshness and people here actually line up and choose the size of the squid or fish they want to order. "Another interesting thing is when the clients have to "race" to choose the squid, fish or prawn they want to enjoy as soon as they are taken off the frying pan - hot and ready," he said, adding that he always recommended the stall whenever there were plans for a gathering among friends or relatives coming from out of Terengganu. The funny thing though is that while it can be a bit of hassle having to jostle around for food, the stall remains a popular attraction and many of its patrons say that that is the power of the secret recipe of the Pok Nong stall. While the fritters disappear as soon as they are put on the rack after frying, people still get their share as long as they are willing to wait it out for few minutes, said Faridzal. POK NONG'S FAMILY SECRET RECIPE Owner of the stall, Mohammad Nong Nawang, 55, who goes by the name 'Pok Nong' said he inherited the business from his late father 20 years ago. When asked about the reason for the popularity of the stall, he said a secret recipe is used to produce the fritters which made them very crispy without being too oily at the same time. "A special flour mix is used," was the brief reply from Pok Nong when urged for more information. Having a meal at the seaside stall, which faces several islands, will most certainly offer an interesting and a memorable experiment with more than one kind of cuisine for anyone who steps into the zone. While the eatery has grown in its popularity among seafood lovers, Pok Nong said he intends to keep the prices at about the same range. His reason, given with a smile: "Let it be that way so that everyone can get to enjoy the deliciousness of this Terengganu delicacy." Meanwhile, the popularity of the stall in Mengabang seems to need no formal advertising, as most visitors end up posting their satisfaction with the stall on their blogs, Facebook and Twitter, as part of their tips for those planning to visit Terengganu. -- BERNAMA PICTURE: Customers take their pick of fish, prawn and squid fritters at Pok Nong stall (photoBERNAMA)