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. Terengganu has always had a reputation for being socially conservative and deeply Islamic in religion.
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, Pantai Rantau Abang, Marang village, Kemaman 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.
Cuisine
Sata being cooked on a grill.
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.
Laksang (or Laksam), 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.