Yes, it is time for me to blog something about Kuala Terengganu, the place where Kampungboy was borned and grow up. He has been staying in Kampung Cina for so many years that he can sketched out the map that I requested without second thoughts.
Kampung Cina is the main Chinese settlement in Kuala Terengganu , situated near the heart of Kuala Terengganu city centre.The row of prewar old buildings were build by the Chinese from China in the 19th century.
It is said to be one of the well preserved Chinatown in the world. In fact, it is included Unesco’s heritage listing.
There is a hawkers’ centre at the back of the other row of shophouses that sells various types of local food. An old well which dates back to more than a hundred years is also located nearby. It is known as the Low Tiey Well. During the early settlement days, the term Low Tiey signified both that of Chinese translator and Chinese community leader. The water in the well was used for drinking and washing. The well was also believed to have been excavated and constructed in 1875 by Low Tiey Lim Keng Hoon (1820-1882). (information from My Far East – Terengganu)
Kampungboy’s mum makes her daily visit here, the morning market at Kampung Cina. Poulty, fruits, vegetables, kuih muih and various items are being displayed here.
Roti paun (little bun) is the toasted small rectangle bread loaf that is make up from 4 little buns. It is one of the specialty that is only available in Kuala Terengganu.
I can finish the whole roll by myself easily. Each buns come in a pop- into- your- mouth size. This little toasted bun goes well with margarine, butter or kaya (home made coconut jam).
Another delicacies that get me hooked. Ikan Parang Keropok lekor from Hup Bee, it is retailed at RM 9 per packet. Usually keropok lekor was made from a mixture of ikan bamban, ikan parang, ikan kerisi and even ikan bilis which gives it some sort of fishy smell. However pure ikan parang keropok is plain aromatic, that is why the price can be slightly expensive.
The sliced keropok must be sundried for 2 to 4 hours before the deep frying take place. Kampungboy’s mum gives me some tips on the deep frying part: flatten the keropok slices with wok spatula in the hot oil. You have to be patient because this has to be done slice after slice. The results? Larger, thinnier and crispier keropok lekor!