POPULAR: Ayam Golek or Ayam Percik is broiled chicken dressed in sweet coconut gravy.
KELANTAN Darul Naim is one of the most interesting states in Malaysia.
Darul Naim means the beautiful abode, which perfectly describes Kelantan, as this state is indeed beautiful and rich in cultural heritage. History dates the origin of Kelantan from the ascension of a Thai prince Long Yunus to the throne. The state then went through Thai and British influences before becoming part of Malaysia in 1957.
Besides its culture, Kelantan is also famous for its unique food. The Kelantanese cuisine, heavily influenced by Thai cuisine, is quite popular among Malaysians. The key ingredients are rice, coconut milk, sugar, brown sugar, local ulam, blue pea flower, galangal and pickle garlic. Hence, the curries are richer and creamier in taste.
Most Kelantanese dishes are sweet as the use of sugar is a must in the kitchen. Besides sugar, coconut milk is used more than anywhere else in the country.
Ayam Golek or Ayam Percik, a popular dish in Kelantan, is broiled chicken dressed in sweet coconut gravy. This dish is eaten with white rice and can be dipped into cholek (Thai chilli sauce).
Kelantan's Nasi Kerabu is white rice or blue rice and served with tumis gravy which has local herbs, leaves and vegetables. The colouring of the blue rice comes from the blue pea flower, although some people use artificial colours. The rice is also served with fried fish, keropok, salted egg, and solok lada (fish fillet and coconut-stuffed chillies).
Another traditional recipe is laksam. Laksam is made of rice flour noodles and served with fish in coconut milk curry. This dish is also served with ulam or salad.
Below are three Kelantanese recipes that I want to share with you.
Ayam Percik Kelantan
Kerabu Limau Bali
Kerabu Mangga dan Sotong Bakar