Day 7 - Day of Cooking and Eating
Day 7 - 16th June 2017
Hello from Team Orion VIII!!
We started our day at Kak Ta's kitchen with yummy fried noodles and crispy keropok before we head back to Pink House the start of our cooking day!
First on our menu today was Banana Chips!
Banana chips is a local snack that is well known in Terengganu, and local here love eating and making them. So....today we learnt how to make this delicious snack that we can't stop munching on.
Step 1: Cut the skin off unripped banana (Green Banana)
It looked pretty easy to cut off the banana skin in this picture, but trust me, looks are deceiving. We took quite awhile to cut the skin without wasting the bananas and to ensure that all banana skins were cut off.
This is us trying not to cut our fingers and skinning the banana.
Step 2: Slice the bananas as thin as possible using this blade board.
This is the most scary step for most of us, as the blades were pretty sharp. We sliced the banana cautiously to prevent slicing our hands.
Step 3: Mix the sliced bananas with sugar, salt and rice flour.
Last Step: FRY THE BANANAS!!!
The final product! Does it look tempting?
After our banana chip making and finishing all that we made, we had our lunch at Kak Ta's kitchen before heading back to Pink House for our next cooking...
...which is Keropok Lekor
Keropok Lekor is another traditional snack that originated from Terengganu. This is a Malay fish cracker snack which is also known as fish sausage, fish stick or fish fritters. It is made from sardine fish and sago flour and seasoned with salt and sugar.
First, we had to mixed the sardine paste with sago flour and seasonings with this old mortar and pestle.
It was rather fun but at the same time tiring mixing the paste as it gets harder as time pasts. One of the lady from Pewanis told us that she make 1000 Keropok Lekor daily to sell, and she did the mixing so quickly and easily while we were struggling with our 1kg worth of paste.
Next! We had to roll the mixed paste into stripes. Kak Da from Pewanis told us that we can boil the strips or fry them. She continued that locals here preferred boiling them. So we boiled half of the batch and fried half of them to get a taste of both!
End product!!
Verdict: The taste of Keropok Lekor was similar to our Singapore's fish cake (soft and chewy), except that this has stronger fishy taste.
We had lots of fun learning how to make these delicious snacks! Hope that we are able to remember the recipes and cook them back home.
That's all for now folks, stay tuned for more daily updates!!
Yours In Scouting,
Team Orion VIII
Hello from Team Orion VIII!!
We started our day at Kak Ta's kitchen with yummy fried noodles and crispy keropok before we head back to Pink House the start of our cooking day!
First on our menu today was Banana Chips!
Banana chips is a local snack that is well known in Terengganu, and local here love eating and making them. So....today we learnt how to make this delicious snack that we can't stop munching on.
Step 1: Cut the skin off unripped banana (Green Banana)
It looked pretty easy to cut off the banana skin in this picture, but trust me, looks are deceiving. We took quite awhile to cut the skin without wasting the bananas and to ensure that all banana skins were cut off.
This is us trying not to cut our fingers and skinning the banana.
Step 2: Slice the bananas as thin as possible using this blade board.
This is the most scary step for most of us, as the blades were pretty sharp. We sliced the banana cautiously to prevent slicing our hands.
Step 3: Mix the sliced bananas with sugar, salt and rice flour.
Last Step: FRY THE BANANAS!!!
The final product! Does it look tempting?
After our banana chip making and finishing all that we made, we had our lunch at Kak Ta's kitchen before heading back to Pink House for our next cooking...
...which is Keropok Lekor
Keropok Lekor is another traditional snack that originated from Terengganu. This is a Malay fish cracker snack which is also known as fish sausage, fish stick or fish fritters. It is made from sardine fish and sago flour and seasoned with salt and sugar.
First, we had to mixed the sardine paste with sago flour and seasonings with this old mortar and pestle.
It was rather fun but at the same time tiring mixing the paste as it gets harder as time pasts. One of the lady from Pewanis told us that she make 1000 Keropok Lekor daily to sell, and she did the mixing so quickly and easily while we were struggling with our 1kg worth of paste.
Next! We had to roll the mixed paste into stripes. Kak Da from Pewanis told us that we can boil the strips or fry them. She continued that locals here preferred boiling them. So we boiled half of the batch and fried half of them to get a taste of both!
End product!!
Verdict: The taste of Keropok Lekor was similar to our Singapore's fish cake (soft and chewy), except that this has stronger fishy taste.
That's all for now folks, stay tuned for more daily updates!!
Yours In Scouting,
Team Orion VIII
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