The Kelantanese cuisine, heavily influenced by Thai cuisine, is quite popular among Malaysians. In fact, many visitors come to Kelantan just to taste the special delicacies that cannot be found elsewhere. The use of sugar is a must in every Kelantanese kitchen, and thus most Kelantanese dishes are sweet. Kelantanese food makes more use of coconut milk than anywhere else in the country. Curries are richer, creamier, and more influenced by the tastes of nearby Thailand.

 

Nasi Dagang This is a mix of white rice and brown glutinous rice (special glutinous rice) which is cooked with coconut milk (santan), blended onions and garlic and some spices (such as fenugreek) (Malay: halba). Fish or chicken curry comes as an add-on to complete the dishes, so it’s recommended to take only a small portion as it is extremely filling. The Nasi Dagang is one of the tastiest dishes in Kelantan and goes well with fish curry, sour salad, hard boiled eggs and curried chicken.

 

 

 Nasi Kerabu Nasi Kerabu literally means “salad rice”. Kelantan’s Nasi Kerabu is a “white rice” and served with “tumis” gravy with local herbs, leaves and vegetables. This is considerably different from the version served in other parts of Malaysia, which is a dyed-blue rice without a “tumis” gravy. The colouring comes from a type of flower, although some sellers use artificial equivalents. Apart from that it is also served with fried fish, keropok, salted egg, “solok lada” (fish fillet and coconut-stuffed chillis), and pickled garlic.

 

Ayam Golek/Ayam Percik

Wood-fire broiled chicken dressed with sweet coconut gravy. Ayam Golek/Ayam Percik is eaten with white rice in major family dishes and can also be dipped into “cholek” (Thai chilli sauce). 

 

 

 

 

Nasi Berlauk

Most Kelantanese have Nasi Berlauk as their breakfast. Nasi Berlauk is rice served with fish or chicken and vegetables cooked with tumeric and galangal infused yellow gravy.

 

 

 

Keropok Gote

These are Kelantanese fish sausages. Made by combining fish flesh and sago, keropok gote is rolled into long firm sticks and then steamed or boiled. To enjoy it, one has to cut it into desired bite sized and deep fried. Different from Terengganu’s keropok lekor, the Kelantan variety is thicker and longer in size and has to be fried to be eaten. Keropok Gote is probably the one snack which all Kelantanese children grow up with. It is a must at all school canteens. 

 

Kelantanese Laksa

The Laksa dish, white noodles served with curry and vegetables, is made differently in every state in Malaysia. The Kelantanese laksa employs the creamy white gravy which is richer and has full-bodied flavour. The main ingredients is fish flesh, although connoisseurs would certainly prefer the ones made of eels.

 

Source: Wikipedia