A TRIP TO KELANTAN
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Kelantanese foods are mostly sweet !
The foods of kelantan are numerous. Below are the foods the we searched !
Nasi Kerabu
When you think about Kelantan, the first food that pops in your head is Nasi Kerabu. Nasi Kerabu is a well-known malay rice dish in which blue colours rice is eaten with dried fish, fried chicken or grilled beef ,salted egg, Beansprouts, Four angle beans, Cabbage, crakers and other vegetables. Nasi Kerabu is usually eaten with Solok Lada.
Nasi Dagang
Nasi Dagang is a dish consisting rice steamed in coconut milk, fish or chicken curry, eggs and cucumbers. The origin of this dish is from terengganu which is situated next to Kelantan. But most people like the Kelantanese version which is sweeter and thicker gravy.
Air Dingin
Air dingin is a type of dish that Kelantanese eat for breakfast. This dish consist steam rice, fried chicken or beef, curry gravy sauce and cucumbers..
Nasi Tumpang
Nasi Tumpang is a rice dish that origins from Kelantan. Nasi Tumpang is rice with different layer of dishes wrapped in a cone shape with banana leave packed. Traditionally, it was the food for travellers or farmers to bring to work. It is packed tightly consisting omelette, beef or fish floss and fish or shrimp local curry, sweet sambal gravy and cucambers.
Ulam-Ulaman
Ulam is a word to describe vegetables in kelantan. Almost every Kelantanese eats ulam as their side dishes when they eat rice. Ulam is very good for them because most foods that they consume are high in sugar content.
Laksam
The Laksa dish, white noodles served with gravy (curry or otherwise) and vegetables, is made differently in every states in Malaysia. The Laksa in Kelantan is richer and has a more full-bodied flavour. The main ingredient is fish flesh. Laksam is another version, with a thicker noodle. Laksa or Laksam is served with Ulam similar to that in nasi kerabu, with a pinch of salt and belacan, a fermented shrimp paste.
Budu
Budu is a salted (fermented) anchovy sauce eaten mainly as flavouring with rice, grilled fish and vegetables/salads (ulam). A bit of lime juice, hot chilis and shallots are added on for taste. Also, tempoyak (fermented durian) or fresh durian is added for good measure. Once so combined, the purple-brownish condiment has a blend of salty and sour taste. Sometimes, Budu is used in cookings as part of the ingredient.
Lompat Tikam
This dish is maily eaten during the evening. This dish consist of two layes. The first layer is the white colour coconut cream and another layer is the green colour powder. It is eaten with dark colour sugar. To add more texture some Kelantanese put a scoop of red sticky rice