Keropok lekor

Keropok lekor is a Malaysian snack and a specialty of the Terengganu

region. In order to prepare it, ground fish such as herring, ikan
tamban, ikan kerisi, or ikan selayang are combined with sago flour,
and the combination is formed into long, sausage-like shapes which
are then boiled for several hours, although these fish sausages can
also be fried.

There are many stalls in the region where keropok lekor can be
bought, and it is traditionally served hot with a spicy chili dipping
sauce.
 Akok
Kuih akok (or just akok) is a traditional sweet Malaysian snack
originating from Kelantan and Terengganu. It's usually made with a
combination of eggs, coconut milk, water, sugar, flour, and salt. A
batter consisting of eggs, coconut milk, flour, sugar, and salt is
poured into a muffin pan or similar rounded molds, and it's then
baked in the oven until the top becomes golden brown.

The akok will puff up during the baking process, and once done, it's
enjoyed as a snack or a dessert. Cooks in Kelantan use more eggs
than flour, while cooks in Terengganu have a smooth-looking akok
because they use a higher ratio of flour to eggs.
 Laksam
Traditionally associated with the regions of Kelantan and
Terengganu, this flavourful Malaysian soup consists of rolled rice
noodles served in a creamy fish broth. The noodles are prepared
with a thin rice flour batter that is poured on a flat surface,
steamed, and then rolled and sliced into bite-sized pieces.

The broth served alongside the noodles is made with coconut milk
and creamy fish paste, and is usually seasoned with ginger, shallots,
and garlic. The whole dish is complemented by various vegetables
such as sliced cucumbers or green beans and is usually accompanied
by spicy sambal