Top 5 Kelantanese Foods

This complex Malaysian dish consists of tinted rice that is served alongside various accompaniments. Although it can vary in color, the rice in nasi kerabu is traditionally blue since it is cooked together with petals of the butterfly pea flower. The essential accompaniments to rice are shredded vegetables such as long beans, bean sprouts, cabbage, or cucumbers that are generously seasoned with fresh herbs. Other typical accompaniments include salted eggs, fried fish or chicken, sambal, fermented fish paste, grated coconut, stuffed green chilis, or fish crackers.Expand

Hailing from Kelantan, ayam percik consists of marinated chicken that is traditionally slowly grilled over charcoal. It is prepared with bone-in cuts that are generously seasoned with a spice blend that usually incorporates coconut milk, cumin, turmeric, coriander, lemongrass, galangal, ginger, and chili peppers. The chicken is traditionally served alongside rice and (optionally) fresh vegetables or salads.Expand

Traditionally associated with the region of Kelantan, this flavorful Malaysian dish consists of rice that is layered with various dishes, then wrapped inside a cone-shaped banana leaf. It is typically prepared with thick curries, eggs, cucumbers, and spicy coconut flakes, but modern variations often employ other ingredients and accompaniments. Although it was initially a staple among fishermen and farmers, nasi tumpang is nowadays usually enjoyed as a hearty breakfast.Expand

This flavorful Malaysian dish consists of rice that is steamed in coconut milk and usually served accompanied by spicy fish curry. It is traditionally associated with eastern parts of the country, primarily the regions of Kelantan and Terengganu, along with Southern Thailand. Depending on the area, nasi dagang can be prepared with husked red rice or the combination of jasmine and glutinous white rice. It is enjoyed as a hearty breakfast that comes served doused in flavor-packed fish curry, and it is usually complemented by pickled vegetables, hard-boiled eggs, toasted coconut, sambal, and fish crackers.Expand

Kuih akok (or just akok) is a traditional sweet Malaysian snack originating from Kelantan and Terengganu. It's usually made with a combination of eggs, coconut milk, water, sugar, flour, and salt. A batter consisting of eggs, coconut milk, flour, sugar, and salt is poured into a muffin pan or similar rounded molds, and it's then baked in the oven until the top becomes golden brown. The akok will puff up during the baking process, and once done, it's enjoyed as a snack or a dessert. Cooks in Kelantan use more eggs than flour, while cooks in Terengganu have a smooth-looking akok because they use a higher ratio of flour to eggs.Expand