KELANTANESE FOOD

BY: IBNU SINA

KELANTAN
Kelantan is a state of Malaysia. The capital and royal seat is Kota Bharu. The
honorific of the state is Darul Naim. Kelantan cuisine is influenced quite a bit by the
cuisine of Thailand and its popular among people from Malaysia. A lot of the
visitors which Kelantan receives come to the area in order to taste its recipes, which
are not available in other areas. One of the things which their kitchen is based on is
sugar and the result is that most dishes from the area are sweet.
Another thing about it is the fact that it uses a lot of coconut milk, more than any
other cuisine from Malaysia. Their curries are creamy and rich and their taste is
based on the Thai cuisine.

LAKSAM
Laksam is flat rice noodles,based on rice powder and served
with coconut milk gravy with finely-blended fish (ikan selayang)
,shrimp paste and garnish with raw vegetables like shredded
cucumber, long beans, bean sprout and cabbage. They usually
have it for breakfast but you still can have it anytime during
the day,lunch,tea time or even for dinner. If you go to Kelantan
you'll easily find it being sold at the fresh market or by the road
side especially in the morning.

BUDU
Budu, a fermented anchovy sauce that is used as a flavoring, added with chilli,
onions & lemon juice and eaten with rice, fried fish and 'ulam' (assortment of
herbs) such as long beans, pucuk paku or fiddlehead fern. 'Ulam' and the fish are
dipped into the brownish condiment, and eaten with rice. The salty and sourish
taste can get very addictive as most people tend to add rice when eating this!
And apparently, this ancient sauce is considered to be full of anti-oxidants and
potential free radical fighters. It is high in protein and uric acid content, thus
not recommended for people with gout or hypertension.

SOLOK LADA
The unique of this type of food is where the filling is placed
inside the chilly. The filling is made from flesh coconut, fish
fillet and coconut milk. This tasty food is suitable to take
with nasi kerabu which is also Kelantan traditional food.

AKOK
Made from eggs, flour, coconut milk and palm sugar, Kuih Akok is baked using a
special brass mould resulting in a sponge-like appearance.
Because of its popularity, traditional Kuih Akok sellers are commonly seen along the
street side. Tradtionally, Kuih Akok is made using a makeshift oven consisting of
just pieces of bricks and fire from coconut husk. Hence, it is not surprising to find
stacks of coconut husks at these stalls along the roads. Another way of baking Kuih
Akok is using charcoal

Dont forget to visit

Kelantan..
BY: IBNU SINA