Flashback Friday: Kelantan

It's been awhile since my last Flashback Friday but it's back!

I was born and raised in KL. So was my brother. And my dad. Yes, despite the crazy traffic and lousy public transport, I'm extremely proud to call Kuala Lumpur my hometown. My mum has been living in KL since her college years and considers it home but Kelantan will always be her hometown. Growing up with my maternal grandmother, we'd often have a touch of Kelantan cooking in our dinner. And whenever she cooks a full Kelantanese dinner, we never stop at one plate.

Homemade Laksam

Laksam is Kelatan's version of a laksa. The noodles are meant to be thicker and broader but this is the closest we could get in KL! It's soaked with a thick coconut & fish gravy and topped off with assorted raw vegetables & herbs (daun kesom/laksa leaves, beansprout, cucumber, mint leaves, bunga kantan/ torch ginger). For a crunch, we'd crush and sprinkle fish crackers.

The best part about homemade dishes like this? You get to adjust the ratio according to your liking! More gravy, less herbs, more veggies, less noodles.

We do take trips back to Kota Bahru (capital of Kelantan) once in awhile and when we do, our days are often packed with meals. Authentic Kelantanese cooking which is really lacking in KL.
Our typical meal (lunch) whenever we're back in Kelantan includes:

Nasi Kerabu (which can be directed translated to rice salad)!

 There are several types of nasi kerabu and this happens to be Nasi Kerabu Putih (white rice salad). The best and only way one should eat this is by mixing all the ingredients. A handful of raw leaves & herbs, a sprinkle of toasted coconut, a few teaspoons of salty budu (fermented anchovy sauce) and spoonfuls of spicy kuah. And never forget the keropok ikan (fish crackers)! I like mine crushed and mixed together with the rice. Or use them as scoops!

There's never enough keropok ikan on the table!

Solok Lada: Green chilli stuffed with minced fish, grated coconut & coconut milk

As you may have noticed, fish and coconut play a large role in Kelantanese cuisine. Well, what do you expect when you're by the beach and fishing is one of your main industry! Solok Lada is meant to be eaten with your Nasi Kerabu and one of these is never enough for me.

Besides solok lada and keropok ikan, we also have ayam percik with our rice. To have a beautiful piece of ayam percik, the chicken must be slightly charred from the grilling and coated with a thick, rich and slightly sweet coconut gravy. And as another side, we often order a bowl of laksam (the noodle-y dish on the left) to share. 

Yes, every dish contains coconut. That's just how we roll.

How can we not end the meal feast with something sweet?

Akok: my mum's favourite childhood snack/dessert. Akok is a traditional Kelantanese kuih with a soft and almost pudding-like texture. Of course, there's no surprise that the main ingredient is coconut milk.

In KL, you'd get road-side stores selling nasi lemak but in Kelantan, you'd get nasi dagang, nasi kerabu and nasi berlauk. These were my mum's childhood breakfast food and now, our typical breakfast whenever we're back in Kota Bahru.

Nasi Kerabu Biru (blue)

Taste-wise, it's slightly different from the white Nasi Kerabu. It has a hint of sourness and of course, blue rice!

Nasi Berlauk

White rice with a tumeric-chilli-galangal gravy, fish and cucumber. This breakfast will surely power me through the day!

 When we can't decide what to get, trading happens. Best of both worlds!

What your favourite food from your hometown?

Care to share where? :)