Traditional dish prepared with sour green onion, cilantro, dill, salt and water. During eating will be added bread.

Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations, the indigenous New Year, which are held on the 29th day of the 10th lunar month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and then on the 29th day it is cooked. Long ago, Hoen-tey was only made during Lomba celebration. Nowadays it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients. -\tBuckwheat flour -\tBunches of beet leaves -\tTurnips -\tLocal butter -\tFermented local cheese -\tGinger -\tClove of garlic -\tWild black pepper -\tChili powder -\tWalnut (optional) -\tA few stalks of green onion -\tSalt to taste

The martial arts of Malay Silat has long been established in Terengganu through interactions with other parts of the archipelago which enabled various Silat branches to prosper. However, in Hulu Terengganu, a unique type of Malay martial arts was born, quite different from the mainstream styles of martial arts. It has all started after watching a fight of two tortoises, all through an acute observation and aspiration of a Malay martial arts teacher in Hulu Terengganu more than half a century ago. It was told that the Silat teacher went for a solitude in a cave. During his solitude, he saw a quarrel between two tortoises fighting over a bunch of banana. The Silat teacher was intrigued by its graceful defensive and non-violence movements and started to mimic its movements, thus creating a unique style found only in Hulu Terengganu. This tortoise style of Silat has been inherited and still widely practiced by the villagers especially in Kampung Menerung and Kampung Gunung in Hulu Terengganu.

Uzbek bread, or non, holds a central place in the daily life, rituals, and celebrations of Uzbek society. The traditions surrounding bread-making, serving, and consumption are deeply symbolic, embodying values of hospitality, respect, and community unity. The preparation of traditional breads such as tandir non, patir, and katlama involves specific artisanal skills passed down through generations. These breads are baked in a tandir oven using time-honored techniques, often accompanied by rituals that bless the dough and honor the process. Bread plays an essential role in social ceremonies such as weddings, funerals, and festivals, where it serves as a symbol of life, prosperity, and hospitality. Special customs govern how bread is presented and shared, reflecting its sacred status within Uzbek culture.