The cuisine of Kelantan a culinary paradise in Malaysia and has Thai influences. As a result, the various specialties you can vine on Kelantan are not on the menu everywhere in Malaysia. This cuisine is mainly on the border side with Thailand.
These typical Thai influences from kelantan’s cuisine can be found in the delicious dishes where one makes a lot of use of coconut milk. As a result, the curry dishes are much richer and creamier in taste than in the rest of Malaysia. Also, the people of Kelantan love sugar, something that is much less used in the other states of Malaysia. A unique blend of Malaysian-Thai cuisine has emerged.
Specialties from Kelantan a culinary paradise Malaysia (Malaysia)
Freely translated it is a nasi with raw food that you eat for breakfast. The rice has many different colors. Yellow rice by using turmeric or blue rice cooked with butterfly pea flowers. Why not start your breakfast well by serving it with croquettes, salted egg, roasted coconut and pickled acid?! And to top it all off, you still have the choice between a fish, meat or a vegetarian dish. Tasty!
A mix of coconut rice, raw cucumber, sambal, chili sauce and chicken Gulai (chicken cooked in a creamy coconut curry).
A mixture of sticky rice and plain rice. Served with braised tuna, half egg, roasted coconut, raw cucumber and a roasted chilli.
Rice cooked in a dot bag of banana leaf with different kinds of meat and fish stuffing.
Is there in two variants. The savoury variety consists of sticky rice with toasted coconut and salted, dried fish.
The sweet variety is a dish of rice flavored with gula melaka (coconut sugar) and toasted coconut.
Species Madeleine but with the taste of pandan leaf
1 dl water
150 gr brown sugar
3 st pandan leaf
2 dl coconut milk
1/3 teaspoon salt
40 gr flour butter
Method Kuih Akok
- Put the water together with the sugar and the pandan leaves in a pan and bring to the boil.
- Then turn off the heat and add the coconut milk and salt.
- Allow to cool to room temperature, then stir in the eggs and flour.
- Then put this mass in a food processor and turn until it is a smooth paste. Pass the pasta through a sieve and pour the batter into a large measuring cup.
- Kuih Akok is normally baked in a large poffertjes pan but because not everyone who has been at home we do it a little differently.
- Heat the oven to 200 c.
- Take a muffin tin and grease it with some butter.
- Place the empty muffin tin in the oven and leave in it for at least 10 minutes.
- After 10 minutes, open the door of the oven and pour the muffin tins to half full.
- Then press the oven door shut and bake the Akok chick for about 12 minutes until tender.
If you remove the Chick Akok from the oven you will see that it is quite souffled.
All these delicious dishes and many others you can also try during our Malaysian cooking workshop.