Local Special Dishes

Nasi dagang - This is a mix of white rice and brown glutinous rice which is cooked with coconut milk, blended onions, garlic and some spices (halba). Fish or chicken curry is usually a complementary dish, together with a mild brown sugared sambal (chili paste).

Nasi kerabu - Nasi Kerabu literally means "rice salad". Kelantan has a variety of nasi kerabu. Nasi kerabu biasa ("normal"), putih("white"), hitam ("black", though the actual color is blue after the flower used as colouring in the recipe) and kuning("yellow"), for the turmeric used in the cooking process). Each kerabu is usually served with a matching, traditionalsambal. The kerabu (salad) itself can be any combination of vegetables or edible leaves. It is also served with fried breaded fish, keropok keping , salted egg, solok lada (chillies stuffed with minced fish and grated coconut), and pickled garlic. Importantly, a sauce called budu must be included for the dish to qualify.

Nasi tumpang - Rice packed in a cone-shaped banana leaf. A pack of nasi tumpang consists of an omelette, meat floss , chicken and/or shrimp curry and sweet gravy. It is traditionally meant for travellers.






Ayam percik - Wood-fire broiled chicken dressed with sweet coconut gravy. Ayam golek/ayam percik is eaten with white rice in major family dishes and is served during feasts.






Nasi berlauk - A popular breakfast food for the Kelantanese. Nasi berlauk is rice served with fish or chicken and vegetables cooked with turmeric and galangal infused yellow gravy.





Nasi ulam - Ulam is the local term for raw vegetables - the meal consists of white rice served with a variety of raw vegetables, and is one of the healthier dishes found in Malay cuisine.






Keropok - These are Kelantanese crackers and can be made from fish, prawns or squid. The way they are made is similar to keropok gote, but after they are steamed or boiled and thinly sliced and dried for storage or further cooking.






Keropok lekor - These are Kelantanese fish sausages. Made by combining fish flesh and sago or tapioca flour, keropok lekor is rolled into long firm sticks and then steamed or boiled. To enjoy it, one has to cut it into desired bite sized and deep fried. It is a popular schoolchildren's snack food.



Laksa Kelantan - The laksa dish, white noodles served with gravy (curry or otherwise) and vegetables, is made differently in every state 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 (similar to kuey teow). Laksa or laksam is served with ulam similar to that in nasi kerabu, with a pinch of salt and belacan, a fermented shrimp paste.