Thai-Influenced Dishes

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 chili pepper, fresh lime and 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!"

Somtam

Somtam is a gr
een papaya salad with a salty, spicy, and sour taste. The main items in it are young, unripe papaya, soy sauce, groundnuts, fish sauce, lime juice, and chilies. These items are combined in a mortar, pounded with a pestle for few seconds and served. The salty and lime juicy taste is very popular. This light dish is widely available in regions with large numbers of ethnic Thais, such as Tumpat and Siamese wats.

Colek

Contrary to popular belief, Colek is not just a dipping sauce, but can also refer to a snack eaten with the sauce. Colek comes in various forms, including meaty cholek, colek ayam (chicken), colek perut (cow tripe), colek pelepong (cow or lamb lung; usually fried plain), and also a variety of colek buah (fruits; usually unmatured, thus crunchy and taste sour) such as colek pauh (mango).

The sauce or "the colek" comes in various forms. • Colek manis (with brown sugar). • A sweet, sour and very mildly hot version. This colek is different from other chili sauces because colek is very thin and rather sweet. This dipping sauce is used for chicken, and also goes well with shrimp, fish cake, spring roll, sausage, etc.

Budu

Budu is a salted (fermented) anchovy sauce eaten mainly as flavouring with rice, grilled fish and vegetables/salads (ulam). A bit of lime juice, hot chilis and shallots are added on for taste. Also, tempoyak (fermented durian) or fresh durian is added for good measure. Once so combined, the purple-brownish condiment has a blend of salty and sour taste. Sometimes, budu is used in cookings as part of the ingredient.

Nowadays, other types of fish are also used to create Budu. Famous budu maker villages are Kg. Tawang, Bachok and Kg. Penambang near Kota  
Bharu. Similar sauces are found in the Philippines and Indochina (Vietnam, Cambodia).

Tempoyak

Tempoyak is a fermented durian dip, used with normal white rice. Most unforgettable is eating the 'tempoyak+budu+ulam'.

Those with high blood pressure should beware of the high salt content of this condiment, however.

Phat phet

Another famous Thai dish is 'phat phet belut'. The main ingredient of this cooking is eel. Many Thai restaurants around Tumpat and Wakaf Bharu make this dish their main attraction. Some customers prefer it
spicy, and some prefer it less spicy. This dish is not easy to cook; it needs some experience in handling the heat, natural ingredients, salt, and the eel itself. This dish is also influenced by Chinese cuisine, for whom there is a belief that eating this exotic food is more healthy.