life is short: Celebrating gastronomy 1.1 : Roll it or 'bake'kan ajer..

kalo nk cari identiti budaya masyarakat Terengganu aku rasa adalah melalui makanannya in which the best time adalah breakfast time..

Lately i have to engage myself with breakfast celebration of gastronomy since kalo x breakfast ntah bila plop dpt jamah mknn..semenjak sistem shift HO keje ward.. punya kemuncak adalah time lunch..so in order to fortify yourself with enough calories..the breakfast must be adequate in term of calories requirement for energy to be stored in your muscle,glucose in your brain,fluid in your blood+mucosal layer,electrolytes for your kidneys..

So sini aku nk brief sikit kuih2yg dpt bg kita tenaga..tp sorryla xder pengiraan kalori dr segi saintifik..i chose 2 very very traditional trengganu signature kueh(?plural for kuih ke?)..

To start with..This 1st following tganu kuih is almost similar as western 'pie' in comparison..
Amazingly the taste will never be the same even if you compare this with their own type..

This unique kuih is called ROPA in tganu dialect..I was told the name is derived from english word called 'roll pie'..

Till today..they have evolved into so many mutated shape n presentation..ada yg letak sambal ikan..ada yg letak sambal kelapa..but the original roll pie ini sebenarnya adalah ubi stella n daging..

See bukan sbrg ubi.ubi pun mat salleh..stella (aka keledek) tu namanya.high in carbohydrate from it's starch..kalo ubi lain mmg xsdp.sbb perasa manis tu turun from the ubi..then the protein content of course mainly comes from the meat n usually org xpakai daging import...

Not only the fillings but the pastry is also similarly important to be well fried..not too overly done..

try la mkn ropa..biasanya xmahal rm0.40/pc(jauh bbeza kek kat secret recipe)..thus i chose this kuih for a better definition since i ve been eating this since my toddler age ..n yet i could not suggest any better place for you to find it elsewhere except in Terengganu..

See the photogenic effect of the ROPA..

cut it into two..

see the drooling..of the fillings..

The second kuih is called BEKANG..it is derived from the word BAKING..as a combination of verb BAKE + KAN (Tganu special pronunciation turns it into KANG)..this kuih we bake it using steel-made mould that put atop of burning charcoal+dapur kayu (traditional way of baking)..

I dont know how to describe it.tp rasanya sama ibarat makan apam telur(betul ke?) dgn kaya..tp kena ingat kesusahan utk buat bekang ini n ianya mmg synonym dgn penggunaan dapur arang n dbungkus dgn daun pisang..

Ada jugok org buat kuah lemak..certain peoples especially the old folks of Tganu consider this delicacy is so nostalgic for so many reasons..but for me i appreciated it just because susah nk buat ni..n kecik2dulu kalo pi beli Bekang ni kena sedut sekali byproducts asapnya masuk peparu time beratur nk beli kuih ni..(aku rasa dulu kalo pi beli breakfast selalu aku suka perhatikAn penjual baik nasi or kuih executed masakan mereka..they're so skillful..n of course irreplaceble with our new generation..)

So enjoy the following Fotos ye kawan2..(saper member2yg dtg tganu aku belanja).

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