A FOOD TRADITION
Kelantanese Cuisine
Kelantanese cuisine is a distinctive northeastern Malaysian food tradition shaped by Malay, Thai and local coastal influences. Rice, glutinous rice, coconut milk, fish, dried seafood, herbs, chilies and sweet-savory sauces are central, with fresh aromatics and fermented products used extensively. Characteristic methods include steaming, grilling, simmering, pounding spice pastes and cooking rice with herbs or colored extracts. Representative dishes include nasi kerabu, nasi dagang and ayam percik, along with regional desserts and rice cakes. It is related to Malay cuisine but has a sufficiently recognizable repertoire, flavor profile and cultural setting to warrant separate coverage.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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