Sekaya Telur Terengganu & Lompat Tikam

It’s time for Sekaya Telur Terengganu, a steamed egg pudding. Here’s the recipe …

Sekaya Telur at Restorah Kuah Singgang, Kuala Terengganu

Ingredients

• 1 big chunk of Gula Melaka or palm sugar
• ½ cup water
• 12 grade B eggs
• 200ml coconut milk
• 1 or 2 tablespoon Tepung Jagung or Corn Flour (optional. Just to thicken the mixture)

Methods

• Boiled the water, placed the palm sugar in the boiling water until it is completely dissolved
• Sieved the liquefied palm sugar and set it aside to cool down.
• In a large bowl, beat the eggs.
• Pour the coconut milk, corn flour (optional) and palm sugar in the said bowl and mix thoroughly.
• Sieved the egg custard and pour in a 7-inch square baking pan.
• Steamed the custard for 40 minutes until 1 hour or until a fork inserted near the center comes out clean.
• Let the baking pan cool on the wire racks before refrigerated
• Best served chilled

Lompat Tikam at Warung Otak-Otak Che Wan, Kemaman

Another weird-name Terengganu dessert is Lompat Tikam which literally means to jump and stab. Actually the name implies the rise and ready to start the day after eating this dessert. This sweet and cold dessert comprises two main layers, the green part underneath and the white part on top. A generous helping of coconut palm syrup compliments the sweetness of Lompat Tikam. 

If you wish to venture on a special tailored-made Terengganu Food Heritage Trail package, do contact me – Wan – at 016-238 6433 /  03-2260 3667 / 4667 or email leisureincentivetours@gmail.com for more information

Satar & Otak-otak

Satar from Terengganu differs from the ones from Kelantan; the latter is made kangkung or water spinach mixed with the normal fish meat, ginger paste and freshly grated coconut. The Terengganu Satar is a bit spicy with finely sliced birds’ eye chilli mixed together with the other concoctions. Whether it is Satar Terengganu or Kelantan, the smell is unbelievable when you remove the slightly scorched banana leaves. The little pyramid of Satars has to be grilled over medium charcoal fire, giving it a smoky fragrance and the texture will be soft and flaky. It is best eaten hot from the grill. Whenever I want to take the Satars home to Shah Alam, I have to take the cooked one, immediately placed them in the refrigerator and will oven-grilled, not fried, each and every time I want to eat the yummy Satar. My advice to all Satar lovers, the Satar in Kuala Lumpur and anywhere outside Terengganu lacks the fish meat and uses more sago flour, hence it loses the oomph factor!! 

Satar on skewer

Satar dipped in chilli sauce

Otak-otak is literary brain-brain, this savory snack somewhat resembles brains; being reddish-orange, soft and mushy. The well-known ones are the Otak-Otak Nyonya and Otak-otak Kempas, the former is steamed as a cake in a daun pandan or screwpine leaf whereas the latter and is wrapped up as a thin slice using the coconut leaf and grilled over a slow charcoal fire, giving it a drier texture with a more distinct smoky fish aroma.

Otak-otak Nyonya

Process to make Otak-otak 

Enclosing the otak-otak in a coconut leaf

The grilled otak-otak

Grilling the otak-otak over a slow charcoal fire