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| satar being grilled |
Upon
arrival in Kuala Terengganu, I persistently informed my host that I wanted to
taste one of Terengganu’s famous snacks called satar. Satar is another fish
snack in Terengganu Malay cuisine. It is made from a mixture of pounded fish,
pepper, shallots, ginger, grated coconut, chilies, bay and turmeric leaves wrapped
in a coned shaped banana leaf.
Each
cone then is skewered in a single bamboo stick and grilled over red hot charcoal.
Fragrant from the grilled satar fills the air with a dash of spiciness of the
herbs and the banana leaf. It is indeed a healthy fishy snack.
All cooked, unwrapped them and eat them while it is still piping hot. Mashed fish at its best. However, the fishiness of satar will linger a while in your mouth and counter it with a cup of black tea.
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| mouth watering bite size satar |
Another
fish snack is the otak-otak (brain-brain~ ha ha). Otak-otak ala Terengganu is
made in such a way that the barbecued fish slice which is coated with grated
coconut mixed with spices were wrapped in a coconut leaf, and then grilled over
low charcoal fire.
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| Terengganu's otak-otak |
Terengganu otak-otak differs from otak-otak found in Kuala
Lumpur (or west coast of the Malaysia peninsula) since Terengganu’s otak-otak
the fish slice is in one piece whereas the west coast or southern of the
peninsula the fish or shrimp are grounded and mixed together, and that is for
another entry on another day.
The satar were full of fish meat goodness, with just the right amount of herbs and spiciness and I think I am becoming an addict to them. since, it is a "new" snack to me, I am still trying to "acquire" the right taste for it and I will grant them a respectable 8 on Acepaizah's scale. As for the otak-otak, I prefers the Kuala Lumpur's style of having the fish properly meashed and grounded into paste instead of having the fish slice wrapped in the chili's paste, since otak-otak is usually eaten as a snack and without a plate of piping hot rice. I am giving Pok Nor's otak-otak a passing 6 on Acepaizah's scale, nevertheless.
The satar were full of fish meat goodness, with just the right amount of herbs and spiciness and I think I am becoming an addict to them. since, it is a "new" snack to me, I am still trying to "acquire" the right taste for it and I will grant them a respectable 8 on Acepaizah's scale. As for the otak-otak, I prefers the Kuala Lumpur's style of having the fish properly meashed and grounded into paste instead of having the fish slice wrapped in the chili's paste, since otak-otak is usually eaten as a snack and without a plate of piping hot rice. I am giving Pok Nor's otak-otak a passing 6 on Acepaizah's scale, nevertheless.
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| piece of fish flesh wrapped in spices' mixture |
fishy tales
~Acepaizah~
Kalau gi Merang saya mesti singgah kat Kedai Pok Nor utk makan satar & otak-otak. Tak tau ler ada tempat lain yg best ke tidak tapi mmg sedap ler satar & otak-otak Pok Nor.
ReplyDeleteSaya akan bercuti ke Kuala Terengganu setiap tahun kerana (baca pos pos saya terdahulu), dan setahu-tahu saya, kedai Pok Nor lah yang menjual satar TERBAIIKKK pada selera saya...
Deletesedap satar pok nor ni
ReplyDelete