Visit Terenganu
Terengganu is situated in north-eastern Peninsular Malaysia, and is bordered in the northwest by Kelantan, the southwest by Pahang, and the east by the South China Sea. Several outlying islands, including Pulau Perhentian, Pulau Kapas and Pulau Redang, are also a part of the state.
Terengganu's location by the South China Sea ensured that it was on trade routes since ancient times. The earliest written reports on the area that is now Terengganu were by Chinese merchants and seafarers in the early 6th century A.D. Like other Malay states, Terengganu practiced a Hindu–Buddhist culture combined with animist traditional beliefs for hundreds of years before the arrival of Islam. Under the influence of Srivijaya, Terengganu traded extensively with the Majapahit Empire, the Khmer Empire and especially the Chinese. Terengganu was the first Malay state to receive Islam, as attested to by a stone monument dated 1303 with Arabic inscriptions found in Kuala Berang, the capital of the district of Hulu Terengganu. Terengganu became a vassal state of Melaka, but retained considerable autonomy with the emergence of Riau-Johor.
Terengganu used to be Malaysia's poorest state until oil and gas were discovered off its coastline not too long ago. Terengganu's main industry now is petroleum and gas. There are huge petrochemical complexes near Paka and Kerteh, involving many joint ventures between the Malaysian national oil company, Petronas, and foreign multinationals. Tourism and fishing are also major industries in Terengganu, a state with a long coastline. Agriculture also remains important, with banana, rambutan, durian, watermelon, and various other fruits and vegetables available in season. Terengganu was traditionally famous for boat-building, with highly decorated carved wooden boats called bangau to be found in the harbor of every village and town in days not so long gone by, before electric motorboats became standard equipment for the state's fishermen.
Terengganu did not receive many Indian or Chinese migrants, and therefore Malay cultural influences predominate. Traditional pursuits such as kite-flying contests, top-spinning contests, and traditional arts & crafts, such as batik and songket are still very much alive. The people of Terengganu have always had a reputation for being socially conservative and devout Muslims.
The major tourist attractions in the state include: Kuala Terengganu, the capital; Tasik Kenyir, a large artificial lake; Sekayu Waterfalls; Kuala Ibai Lagoons; Batu Burok Beach, Kemasik Beach, Rantau Abang, Marang, Chukai town and several offshore islands such as Pulau Redang, Pulau Lang Tengah, and Pulau Kapas, and the Pulau Perhentian, which attract beachgoers and snorkelers because of their picture perfect beaches. Many travelers find the relatively rural and tranquil atmosphere in the state conducive to a relaxing holiday. Terengganu has recently been known internationally as the host of Monsoon Cup, which was first held in 2005 and then became an annual national sporting event. The event brought millions of ringgit of investment into the state from the private sectors and Malaysian Government. Tourists flocked to Kuala Terengganu and Duyong to witness this event, held during the monsoon season, which had previously been low season for tourism in Terengganu.
The most famous local food is Keropok Lekor, which is made primarily from a combination of dough (sago flour) and pounded fish mainly from mackerel and sardines, fried and served with hot chilli sauce for afternoon tea. Keropok Keping (fish crackers) are made from sun-dried slices of Keropok Lekor. Numerous keropok stalls are to be found on the side of the highway that passes through coastal communities.
Budu, a very pungent and salty anchovy sauce is also popular among the locals. It is often mixed with sliced onions and chillies as condiments.
Laksam (or laksang in local Malay dialect), a modified version of Laksa is made from rice flour (thick and soft slices). It is served in a bowl of light fresh coconut milk mixed with boiled fish flesh (mainly mackerel), finely chopped cucumbers, chillies, onions and long beans. It is eaten cold at breakfast.
Another Terengganu specialty is sata, a type of otak-otak or fish cake wrapped in banana leaves and cooked over a grill.
