Batu Rakit is a small town within the District of Kuala Terengganu. It is located some 15 kilometres to the north of the state capital. Within the town area of Batu Rakit, there are numerous beaches that are within reach, mostly between the fishing villages outside the town centre.
Batu Rakit is not exactly known for its beaches. In recent days, the proliferation of tertiary institutions in Batu Rakit area has made it a rather popular destinations for students from Universiti Darul Iman or UDM (formerly known as KUSZA), Maktab Perguruan Kuala Terengganu which is a teaching college, Institut Teknologi Petronas or INSTEP and Kolej Universiti Sains & Teknologi Malaysia or KUSTEM. The Sultan Mahmud Airport is also located in Batu Rakit.
I stopped by one of the many fishing villages just outside Batu Rakit. The small village road runs parallel to the long coastline that faces the expansive South China Sea. In general, there is no specific spot where one should park the car. Should you see any suitable place to stop, then you should do so.
The many fishing villages along the beach of Batu Rakit are rustic and exquisite, just like what is normally seen in other fishing villages in the East Coast of Malaysia. Batu Rakit is a popular roadside stopover for northbound and southbound drivers looking to purchase a local delicacy known as keropok lekor, which is pretty much a type of fish sausage mixed with refined sago flour.
Perhaps enjoying a deep-fried keropok lekor is an acquired taste for those who are unfamiliar with this popular snack food. Even more so should one is asked to chow down the hard-boiled ones without deep-frying involved. It does take some time to get used to due to the eerie-looking elongated thin sausages which may play into one's imagination in a bad way.
The roadside stall that I stopped by the beach also offers deep-fried seafood items. Fresh fishing produce such as prawns (udang merah), rays (ikan pari) and mackerel fish (ikan kembung) are generously dipped into a seasoned batter before being deep-fried to golden perfection. As a condiment, locally-brewed chili sauce is introduced and it is made from fresh coconut sugar (air nira) which effectively adds to its unique and sweet taste.
For the rest of the country, these deep-fried seafood items are probably eaten once a month in a expensive dinner outing, but here in Terengganu, they are simply gobbled down for daily afternoon snacks.
A great fishing village ambience. Ordinary-looking beach but the seafood is quite a steal!