As the festive season continues, many households are finding creative ways to manage excess Hari Raya delicacies like ketupat, ketupat palas, and lemang. Rather than allowing these traditional staples to go to waste, a popular practice in Terengganu involves frying these items to be served hot and crispy. This method has gained significant traction on social media, with locals sharing how frying leftover glutinous rice dishes can transform them into highly sought-after snacks that disappear quickly from the dining table.
The trend was recently highlighted by a Threads user, Mimisaidi, who shared images of fried lemang and ketupat which are a staple favourite for her family. She explained that in Terengganu, it is common practice to fry these items if they are not finished during the initial feast. According to her post, the secret to the dish’s popularity lies in serving it while it is still fresh and hot from the pan, ensuring a crunchy exterior that appeals to both children and adults alike.
However, the user also issued a light-hearted warning regarding the texture of these fried treats, noting that they must be consumed immediately while hot. Once the fried lemang or ketupat cools down, the glutinous rice can become tough and chewy, which might lead to dissatisfaction among diners. This specific serving suggestion is crucial for maintaining the quality of the dish, as the contrast between the crispy outer layer and the soft interior is what defines the Terengganu style of preparation.
Supporting this culinary preference, another social media user, Abi_anhk, claimed that people from Terengganu have a natural affinity for crunchy textures in their food. He noted that locals often avoid soft or soggy textures, preferring to add a “crunch” to almost every meal, including fried rice and curry noodles which are typically paired with fish crackers. He even mentioned that some prefer to fry their ikan singgang (sour fish soup) to achieve a crispy outer layer before consumption, further illustrating the regional love for fried delicacies.
While some use this method to avoid food wastage, others do not wait for leftovers to enjoy this crispy variation. User Krilmohammad shared that his family prepares fried ketupat and lemang right from the start of the celebrations rather than waiting for several days to pass. This shift in preparation shows that the dish has evolved from a simple way to recycle leftovers into a deliberate festive choice for those seeking a different texture during their Hari Raya celebrations.
