Homestay Seterpa Kelantan

The silent whisper of ripening paddy fields swaying gently in the wind greets visitors, as they step into Kampung Seterpa. Running barefoot, a small boy pushes his small tricycle across the beaten footpath at the edge of the paddy fields. A rooster crows loudly, breaking the deafening silence.

Located 16 kilometers from Kota Bharu in Kelantan, Kampung Seterpa is the nearest homestay village to the city centre. Kampung Seterpa, derived from the Kelantan dialect ‘serepak’ (meeting place), is a wonderful experience for those wanting a taste of traditional village life.

The villagers are warm and friendly, and immediately put you at ease with their lively chatter. Sip a coconut (or two!) to quench your thirst and take in the beautiful surroundings. Served with traditional pastries, ‘tepung pelita’ and munching on local fruit, jambu air, life here is pleasant and slow paced.

No traffic jams for miles, just the chorus of quacking ducks, chickens and buffalo. Breathe in the fresh, morning air as you watch the sun rise during your stay here. Make a date with the farmers to explore the village with its many interesting activities or even try a hand at paddy farming!

On a windy day, fly the ubiquitous and colourful wau (kite) while running across the paths to the paddy fields. Collect freshwater snails, see the mischievous monkey pick a ripe coconut or dance to the tunes of the ancient ‘dikir barat’.

You’ll definitely enjoy your stay here at Kampung Seterpa, don’t forget to share the memories!

Homestay Kg. Seterpa

Lot 112 Taman Indah, Kg. Seterpa

Jalan Penggawa Matsaat

16150, Kota Bharu, Kelantan.

For further information browse:

www.malaysiarailexplorer.com

lekor, anyone?

Keropok lekor, anyone?

Tasty, crunchy, fishy, yummy are likely some of the words you’ll come across by Malaysians and visitors alike, in describing the popular traditional snack, keropok lekor.

Keropok lekor, a specialty of the state of Terengganu and states situated along the east coast Peninsular Malaysia is a heavenly indulgence with its crunchy, slightly fishy taste, a popular treat among locals.

It’s slightly greyish colour, ground fish mixed with sago flour, is sliced into chunky sized- bits before frying into a warm, golden hue. It is best eaten, hot off the wok.

The fragrant smell of the keropok, simmering gently in a wok, awakens the senses. For keropok lekor enthusiasts, it is a refreshing smell, and instantly makes one hungry!

De-boned fish such as ikan selayang (decapterus russellii), ikan tamban (sardine-like fish), ikan parang (herring) or ikan kerisi is used to make the keropok (crackers). Ikan selayang is popular as the fish has a sweet taste. Mixed with sago flour, it is kneaded into long dough, cut, and boiled for several hours.

There are two ways to make keropok lekor. The first is to dry the (newly) boiled dough under the sun. Once dried, it will be sliced thinly to make pre-fried keropok lekor or known as keropol lekor keeping (slices).

The other variety is to cut the boiled dough and deep-fry it into a heated wok. This is favoured by many, as this preserves the excellent taste of the keropok. (Make you sure you don’t make the mistake of washing the boiled fish, as this most certainly kills the taste!)

Eaten freshly fried from the wok with some special chilli sauce dipping, it is certainly a popular snack time choice!