The Kelantanese cuisine, heavily influenced by Thai cuisine, is quite popular among Malaysians. In fact, many visitors come to Kelantan just to taste the special delicacies that cannot be found elsewhere. The use of sugar is a must in every Kelantanese kitchen, and thus most Kelantanese dishes are sweet.
Kelantanese food makes more use of coconut milk than anywhere else in the country. Curries are richer, creamier, and more influenced by the tastes of nearby Thailand.There is a great variety of delicious food in Kelantan Specialities include nasi kerabu (rice with herbal salad) and ayam percik (marinated chicken barbecued on a bamboo skewer) while tom yam and barbecued fish are also hot items.
Ayam Percik
A favourite with locals and visitors alike, is barbecued chicken marinated with spicy coconut gravy.
Nasi KeratinAnother rice-based dish, is served with coconut milk. flaked fish, desiccated coconut and a variety of herbs and sauces.
Nasi Dagang is a type of rice with a brownish tinge steamed with coconut milk and served with fish gravy.
Restaurants and food stalls abound in Kota Bharu and hawkers selling snacks can be found almost anywhere. At the junction of Jalan Padang Garong and Jalan Pengkalan Chepa, you will find Kota Bharu's Chinatown. Traditional Chinese noodle dishes are readily available here. Those who are looking for an outdoor Malaysian dining experience in the evening, should try the food stalls open from 6.00 pm to midnight at Padang Bas, in the town centre.
Perhaps the most characteristic Kelantanese-Thai dish is 'kaeng matsaman'—a mouth-watering beef curry cooked with peanuts, potatoes and chopped red onions in a thick coconut milk sauce. Other Kelantanese-Thai specialties include: 'kaeng phanaeng kai'—savoury chicken and coconut curry. 'Kaeng som nom mai dong'—hot and sour fish ragout with pickled bamboo. 'Pla see siad haeng thawt'—deep fried semi-dried pla see fish. 'Khao yam pak tai'—an intriguing breakfast salad. The presentation is exquisite. A small pile of fragrant boiled rice, accompanied by finely chopped heaps of lemon grass, peanuts, bean sprouts, green beans, sour mango and chopped makrut or kaffir lime is served with spicy chilli pepper, fresh limeand a piquant sweet-sour sauce. It's unusual, elegant, and very typical of Kelantan. Kelantanese dishes, like central Thai, are usually accompanied by generous helpings of 'khao suay', or "beautiful rice"—the best of which, 'khao hawm Mali', or jasmine-fragrance rice, is steamed until each grain is tender but separate. When something tastes this good, the Thais utter in full emotion:-"Pisek!"
Adapted From: http://www.cuti.com.my
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