| ign="center"> | | | | texture and colour are noticeably rougher and |
| The Kelantanese cuisine, heavily influenced by Thai | | | | darker than the usual variety found on the West |
| cuisine, is quite popular among Malaysians. In fact, | | | | Coast of Malaysia. Like the curries, the crackers |
| many visitors come to Kelantan just to taste the | | | | are influenced by Thai cooking and produce a |
| special delicacies that cannot be found elsewhere. | | | | sharper, saltier taste. |
| The use of sugar is a must in every Kelantanese | | | | * Keropok Gote |
| kitchen, and thus most Kelantanese dishes are | | | | These are Kelantanese fish sausages. Made by |
| sweet. | | | | combining fish flesh and sago, keropok gote is |
| Kelantanese food makes more use of coconut | | | | rolled into long firm sticks and then steamed or |
| milk than anywhere else in the country. Curries | | | | boiled. To enjoy it, one has to cut it into desired |
| are richer, creamier, and more influenced by the | | | | bite sized and deep fried. Different from |
| tastes of nearby Thailand. | | | | Terengganu's keropok lekor, the Kelantan variety |
| [edit] Local specialties | | | | is thicker and longer in size and has to be fried to |
| Apart from delicacies imported from Thailand, | | | | be eaten. Keropok Gote is probably the one |
| there are delicacies which are invented by the | | | | snack which all Kelantanese children grow up with. |
| Kelantanese themselves such as: | | | | It is a must at all school canteens. |
| * Nasi Dagang | | | | * Kelantanese Laksa |
| This is a mix of white rice and brown glutinous | | | | The Laksa dish, white noodles served with curry |
| rice (special glutinous rice) which is cooked with | | | | and vegetables, is made differently in every state |
| coconut milk (santan), blended onions and garlic | | | | in Malaysia. The Kelantanese laksa employs the |
| and some spices (such as fenugreek) (Malay: | | | | creamy white gravy which is richer and has |
| halba). Fish or chicken curry comes as an add-on | | | | full-bodied flavour. The main ingredients is fish |
| to complete the dishes, so it's recommended to | | | | flesh, although connoisseurs would certainly prefer |
| take only a small portion as it is extremely filling. | | | | the ones made of eels. |
| The Nasi Dagang is one of the tastiest dishes in | | | | [edit] Thai-influenced dishes |
| Kelantan and goes well with fish curry, sour salad, | | | | Perhaps the most characteristic Kelantanese-Thai |
| hard boiled eggs and curried chicken. | | | | dish is 'kaeng matsaman'âa |
| * Nasi Kerabu | | | | mouth-watering beef curry cooked with peanuts, |
| Nasi Kerabu literally means "salad rice". Kelantan's | | | | potatoes and chopped red onions in a thick |
| Nasi Kerabu is a "white rice" and served with | | | | coconut milk sauce. Other Kelantanese-Thai |
| "tumis" gravy with local herbs, leaves and | | | | specialities include: 'kaeng phanaeng |
| vegetables. This is considerably different from the | | | | kai'âsavoury chicken and coconut curry. |
| version served in other parts of Malaysia, which is | | | | 'Kaeng som nom mai dong'âhot and sour |
| a dyed-blue rice without a "tumis" gravy. The | | | | fish ragout with pickled bamboo. 'Pla see siad |
| colouring comes from a type of flower, although | | | | haeng thawt'âdeep fried semi-dried pla |
| some sellers use artificial equivalents. Apart from | | | | see fish. 'Khao yam pak tai'âan intriguing |
| that it is also served with fried fish, keropok, | | | | breakfast salad. The presentation is exquisite. A |
| salted egg, "solok lada" (fish fillet and | | | | small pile of fragrant boiled rice, accompanied by |
| coconut-stuffed chillis), and pickled garlic. | | | | finely chopped heaps of lemon grass, peanuts, |
| * Nasi Tumpang | | | | bean sprouts, green beans, sour mango and |
| Rice packed in a cone-shaped banana leaf. A pack | | | | chopped makrut or kaffir lime is served with |
| of Nasi Tumpang consists of an omelette, meat | | | | spicy chilli pepper, fresh lime and a piquant |
| floss, chicken curry and sweet gravy. It is | | | | sweet-sour sauce. It's unusual, elegant, and very |
| traditionally meant for travellers. | | | | typical of Kelantan. Kelantanese dishes, like central |
| * Ayam Golek/Ayam Percik | | | | Thai, are usually accompanied by generous |
| Wood-fire broiled chicken dressed with sweet | | | | helpings of 'khao suay', or "beautiful |
| coconut gravy. Ayam Golek/Ayam Percik is | | | | rice"âthe best of which, 'khao hawm mali', |
| eaten with white rice in major family dishes and | | | | or jasmine-fragrance rice, is steamed until each |
| can also be dipped into "cholek" (Thai chilli sauce). | | | | grain is tender but separate. When something |
| * Nasi Berlauk | | | | tastes this good, the Thais utter in full |
| Most Kelantanese have Nasi Berlauk as their | | | | emotion:-"Pisek!" |
| breakfast. Nasi Berlauk is rice served with fish or | | | | [edit] Dipping |
| chicken and vegetables cooked with tumeric and | | | | * Cholek |
| galangal infused yellow gravy. | | | | Cholek is the most popular dipping sauce in |
| * Nasi Ulam | | | | Kelantan. The cholek is different from other chilli |
| Ulam is the local term for raw vegetables - the | | | | sauces because cholek is very thin and rather |
| meal consists of white rice served with a variety | | | | sweet. This dipping sauce is used for any kind of |
| of raw vegetables, and is considered one of the | | | | chicken, but also goes well with shrimp, fish cake, |
| healthiest dishes found in Malay cuisine. | | | | spring roll, sausage, etc. The most popular brand is |
| * Kau-Jam | | | | "Mae Pranom" from Thailand. |
| Also termed as chlorophyll rice, the Kau-Jam is a | | | | * Budu |
| green rice cooked using up to seven types of | | | | Budu is a salted (fermented) anchovy sauce |
| herbs, and served with raw vegetables (such as | | | | eaten with rice, grilled fish and vegetables. A bit of |
| bean sprouts, cucumber, and long beans), fish | | | | lemon juice, hot chillis and onions are added on for |
| flakes and local Keropok. The meal is often | | | | taste. Once so combined, the purple-brownish |
| accompanied by Budu and sometimes served with | | | | condiment has a blend of salty and sour taste. |
| deep-fried fish. | | | | Nowadays, other types of fish are also used to |
| * Keropok | | | | create Budu. |
| These are Kelantanese fish crackers. Their | | | | |