KELANTAN - EAST COAST REGION OF PENINSULAR MALAYSIA

LOCAL DELICACY

 
 

AYAM PERCIK

 

This popular dish consists of chicken, marinated with a rich, spicy coconut gravy and barbecued until it is crispy and delicious, It makes a great meal by itself, or can be savoured with rice.

 
 
 

NASI KERABU

 

A rice-based dish served with coconut milk, flaked fish, desiccated coconut, spices and sauces. Nasi kerabu is sometimes yellow or purple in colour, a natural tinge derived from its many herbal ingredients.

 
 
 

BUDU

 

Another one of Kelantan?s specialties, budu is a fermented anchovies sauce. Lime juice, chilly and onions give it an added burst of flavour. Locals swear that nothing compares to a satisfying meal of rice with u/am (fresh or blanched vegetables), fried fish and budu.

 
 
 

SERUNDING

 

Serunding or meat floss is a local savoury snack. Thinly sliced meat is cooked with coconut milk and spices until it is light and fluffy. It makes a great accompaniment to bread or rice. Watch how serunding is made and sample it at Kampung Kepulau, Tumpat.

 
 
 

DESSERT

 

Visitors with a sweet-tooth would be happy to know that Kelantan has a tantalising variety of desserts. Akok is a popular delicacy, made from flour, Manisan (palm sugar), eggs and coconut milk. The delicate and tricky method of its preparation has led it to be featured in ?Explorace?, a local TV programme akin to ?The Amazing Race?. Visitors can watch akok being prepared at roadside stalls en route to Kampung Kepulau in Tumpat. Another local favourite is dodol, a soft candy that takes hours of stirring in a large wok. Watch how dodol is made at Kampung Kepulau. Tahi itek, made of sweetened eggs, is another sought-after delicacy. Jala mas, nekbak, lompat tikam and many more make up the abundance of desserts here.

 
 
 
 
LOCAL DELICACY
KELANTAN - EAST COAST REGION OF PENINSULAR MALAYSIA