Kota Bharu

Kota Bharu is the state capital of Kelantan.The name means ‘new city’ or ‘new castle/fort’ in Bahasa Malaysia. Kota Bharu is situated in the northeastern part of Peninsular Malaysia. In 2005, it had an estimated population of 425,294, making it the largest town on the east coast of Peninsular Malaysia.It’s known for its colourful markets and the muslim culture.

Pulau Kapas

Pulau Kapas is a small island located only about 6km off Marang in the east coast state of Terengganu (about 1h north of Kuala Terengganu). It has quite and relaxed atmosphere because it is bypassed by the majority of the backpacker circuit looking for a more remote place like the Perhentian Islands. Pulau Kapas only get fairly busy on the weekends when locals come to island. There are a few good snorkeling spots around the island. All accommodations and beach are on the west coast facing the mainland. The west coast is the weather side has no sand beach, only rocks - it can be reached after a short walk through the jungle. Pulau Kapas shuts down during the monsoon season between November and February.

Factory in Cameron Highlands

Keropok Lekor

The easiest way to describe Keropok Lekor is to call it fish sausage. It is the specialty from Terengganu, a state at the east coast and omnipresent in the streets and villages and very much a part of the live of the people there. Here are some pictures from one of the most popular Keropok Lekor stalls or shall I say factory, in Kuala Terengganu.

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The mixture is being hand-rolled into a sausage form. Ingredients of the mixture: Fish (Ikan Parang or Ikan Kembong), Sago Flour, Salt, Water, Ice Cubes, Pandan Leaves. There are some basic machines at the back of the house to do the mixing processing.


The sausages are thrown into boiling water for a few minutes until they are cooked and ready to be sold. This stall is so popular that the sausages are sold freshly right from the pot with people waiting patiently in a long queue.


At home, the huge and long sausages are cut into smaller pieces and thrown into the pan to be deep-fried until they turn crispy gold. Another option to take Keropok Lekor is to just steam it. This gives it a fishier flavor but tastes as good as the crispy ones according to some people. A completely different kind of Keropok is Keropok Keping and it comes in different flavours : fish, squid and prawn. Here, the Keropok is shaped into even bigger tubes and cut into thin slices to let it dry in the sun. (They are sold in packets and consumers will have to fry them and they are taken as crackers. During frying, it is entertaining to see the pieces of Keropok expand to bigger pieces when they hit the hot oil.)


Keropok Lekor ready to be served with their chili sauce, or with own home-made chili sauce if one prefers or shrimp-based sauce is also common. You get the best of it if you take it right after frying when it is still hot, crispy on the outside and tender at the inside. Definitely a must-try if you want to experience the Malay culture from the east coast in Terengganu and its diversity in food is one of the ultimate elements of the culture.
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