4.

Kelantan

Kelantan, a state located at the East Coast Malaysia is not only known for its preserved
culture but also famous for its unique and cheap food. The originality of the taste has not
changed since centuries. Although some of the foods may be similar to its neighbor state,
Terengganu, both states have different ways of making it according to their preferences.

4.1 Dish
4.1.1 Nasi Kerabu
Nasi Kerabu Kelantan or herb rice is a visually appealing Malay rice dish served
with a melange of aromatic herbs and choice of protein. Perhaps the most
striking feature of this dish is the blue rice colored naturally with bunga
telang (blue/butterfly pea flower). Some people may find blue rice strange but it is
actually a very pleasing blue color and is quite pretty. As the name suggest, this
tasty dish originated in Kelantan. It consists of a variety of herbs, fresh
vegetables, condiments, fish, and meats. No two servings of Nasi Kerabu is the
same. There are some basic ingredients but the rest will depend on availability
and what the cook wants to prepare that day.

4.1.2 Nasi Tumpang

Nasi tumpang, is one of the popular rice dishes that origin from Kelantan. The
rice has different layer of dishes wrapped in a cone shape with banana leaf.
Kelantanese often calls it as Nasi Tupe. It is packed tightly and consisted of an
omelette, beef or fish floss, shrimp or fish local curry, sweet sambal gravy and
cucumbers. There are 2 ways to eat nasi tumpang which are use a spoon and
eat it layer by layer or crumble and mix it all to a heap.

4.1.3 Nasi Kak Wok

When asked about Nasi Kak Wok, Kelantanese will surely talk the crispy, tender
and served hot fried chicken that been cut into small pieces with gravy curry
sauce. The late Kak Wok, real name Mek Wok Bt Hassan was the person who
created this dish, and she passed down the recipe from generation to generation
until now.
4.2 Kuih (Local cakes)
4.2.1 Akok
This kuih is very synonyms with Kelantan and very popular during the holy
Ramadhan month in almost any other states. Akok is also known as Akok Kedut
among the locals which means wrinkly Akok. Usually Akok can be seen in two
colours which are brown and green. The colour depends on the quantity of eggs
and the amount of pandan leaves used.

4.2.2 Jala Emas

Jala Emas or also known as Jala Mas looks is similar to Roti Jala. However, it is
a very two different food as Jala Emas is sweet and usually eaten on its own,
unlike Roti Jala that usually served with curry. Jala Emas in Kelantan is also said
to be sweeter than in other states.

4.2.3 Lompat Tikam

It is a kind of kuih made of 2 layers of green and white ‘pudding’ with white gravy
of coconut milk and browns syrup which is palm sugar. The green layer is made
from fragrant pandan juice, while the white part is made from rich creamy
coconut milk. Most Lompat Tikam in Kelantan also has some red glutinous rice
along with the 2 layers.
5. Terengganu

A state that is popular with its beautiful islands and beaches that is located at the East Coast of
Malaysia. Not only that, their wide variety of traditional foods also has become favourites by
many including from other states. Some dishes may be similar to other states because of the
proximity. However, it still has its own Terengganu taste. As Terengganu is located along the
coast, most of its traditional food features fish, coconut and rice.

5.1 Dish

5.1.1 Keropok Lekor

It is said one’s trip to Terengganu is not complete without having a taste of keropok
lekor. It is made of fish which is ground to a paste then mixed with sago. Keropok
lekor is usually steamed and later fried which then will be eaten with chilli dip.
However, it can also be eaten with just being steamed. It can easily be found at
stalls by the road site, restaurants and even market. The famous ones are called
keropok losong, which is located at Losong.

5.1.2 Nasi Dagang

Nasi dagang has becoming a representative dish of the state for its delicious and
wholesome meal. Nasi dagang can also be widely found in Kelantan, Pahang and
also north into southern of Thailand. The name nasi dagang means ‘trader’s rice’ in
Malay, as it is said to be the meal of the traders during the olden days. The dish
consists of glutinous rice served with aromatic curry made with mackerel fish, a tuna
species fished off the coast.

5.1.3 Laksa Terengganu

Laksa Terengganu consists of noodle and 2 types of gravy, white and red. The
white gravy made from coconut milk and fish. While the red gravy is have the aroma
of spice and is darker in colour. It is then eaten with traditional salad or known as
ulam, sambal and belacan. The special way to eat laksa Terengganu is with bare
hands to feel the authenticity of the dish.
5.2 Kuih (Local Cakes)
5.2.1 Nasi Kapit Sambal
Nasi Kapit Sambal is very popular menu during the breakfast hour, where
compressed rice or known as nasi impit or nasi himpit is eaten with fish sambal or
locally known as sambal nyor.

5.2.2 Bekang
Bekang or bengkang is an iconic kuih in Terengganu. It is made from rice flour and
egg. Though it only requires only 2 ingredients, it is not easy to make. Bekang can
be eaten with sweet gravy or coconut-based gravy which locally known as kuah
lemak. Between these two gravies, kuah lemak is usually the people’s choice.
Although Bekang is not as famous as other kuih, it is indeed originally from
Terengganu.

5.2.3 Nganang
The taste of kuih Nganang or Menganang is similar to Akok, a famous kuih in the
East Coast of Malaysia, especially Kelantan. Kuih Nganang has three types which
are rice, egg and mung bean powder. If Akok is small, Nganang is usually big in
size like a cake which is similar to Kuih Bakar but more ‘lemak’.
6. Sabah
Sabah is one out of thirteen of the member states of Malaysia and is located to the east. It is
the second largest state, and known as The Land below the Wind. The state is famous for
its beauty and for its exotic foods. Sabah food is based on staples such as rice with a great
variety of other ingredients and different methods of food preparations due to the influence
of the state's varied geography and indigenous cultures that were quite distinct from the
regional cuisines of the Peninsular Malaysia.

6.1 Dish
6.1.1 Hinava
Hinava Ginapan atau known as Hinava is one of the very famous Kadazan-Dusun
traditional food. This dish is made from fresh fish reminiscent of Peruvian ceviche.
It is prepared using thin slices of raw fish marinated with assam paya or kelubi (a
sour fruit from wild palms), onions, chillies, and a pinch of salt. Hinava is similar to
Umai dish, in Sarawak.

6.1.2 Tuhau
Originating from Tambunan, Keningau, and Ranau, the interior regions of Sabah,
this dish is made from wild ginger. The shoots of the wild ginger are thinly diced and
then mixed with chilli and scallions before being pickled with salt and vinegar. The
dish is sometimes eaten as a condiment but is more often used in cooking,
especially when cooking fish dishes like pinasakan. Tuhau can be found in markets
and stores around Sabah.

6.1.3 Pinasakan
Not usually found in restaurants, pinasakan is a dish of preserved ikan basung, a
fatty fish found everywhere in Sabah. Pinasakan was a dish traditionally made when
people used to travel down from the highlands to trade with coastal tribes. People
from inner tribes would trade their highland produce for other produce like fresh fish.
In order to ensure that the fish would didn’t spoil during the couple of days trek back
up to their highland homes, the Kadazan-Dusun people would cook the fish over
very low heat with asam keping, turmeric, ginger, lemongrass, cili padi, and salt.
The low heat and fatty fish would ensure the fish didn’t burn and just enough
moisture was extracted. Pinasakan can be kept for up to two weeks.
6.2 Kuih (Local cakes)
6.2.1 Kuih Cincin
Another popular cake in Papar is the ring cake. Made from brown sugar and rice
flour, the name of the cake is taken in conjunction with a ring-like shape. The
ingredients used to make the cake are sugar, crushed sugar / candied sugar, rice
flour, cooking oil, water and palm sugar. This sweet sugar contributes to the
sweetness of this crispy Kuih Cincin.

6.2.2 Barabbo
Barabbo or Berobok is a traditional food of Bugis tribe in Sabah. In short, it is a corn
porridge that is usually serves during breakfast. The main ingredients are rice, corn
and chicken. There are also many versions available. There are loads of
vegetables, some are using belacan, but the process is not too complicated. This
dish is not only delicious but also filling.

6.2.3 Amplang
Amplang is a fish-based snack that is well known among the Bugis tribes in Sabah.
Another name for it is Keropok Kuku Macan. Amplang also has other versions such
as prawn and crab too. This snack is usually enjoyed during tea time with a cup of
tea or coffee.
7. Sarawak
Sarawak is Malaysia's largest state. It lies in East Malaysia and shares the island of Borneo with
the eastern state of Sabah, the separate country of Brunei and the Indonesian provinces
of Kalimantan. Being a multi-racial communities, Sarawak has variety of ethnic influenced
cuisine and different cooking styles.

7.1 Dish
7.1.1 Kolo Mee
Unique to Sarawak, kolo mee is a combinational of noodles, meat and vegetables
tossed in a transparent sauce. A Sarawakian Chinese favourite, kolo
mee is different from the wantan mee served in the peninsular Malaysia due to the
fact that the former is not drenched in dark soy sauce. The dish is usually drenched
in pork lard and shallots oil, topped with cha siew (barbeque pork) and minced
pork and complemented with sides of pickled chillies and a bowl of soup. In fact,
Kolo Mee caters to both locals and travellers' crave for a delectable choice of
noodles.

7.1.2 Laksa Sarawak

Laksa Sarawak is a very famous dish in Sarawak and also known to non-locals too
when they head of Sarawak. This traditional Sarawak dish looks like the normal
curry laksa. However, the Sarawak’s version of this dish is slightly subtler compared
to the normal curry laksa. It is made using a laksa paste consisting of sambal
belacan, tamarind, lemongrass, herbs and spices with a little coconut milk. Hence, it
has a fine balance of aromatic herbs and spices with a subtle hint of sourish and
chili note and not overly rich and creamy.

7.1.3 Manok Pansoh

Manok means chicken. Hence, this is a chicken dish which cooked in bamboo over
hot coals, traditional of the Iban, Bidayuh and Orang Ulu tribes in Sarawak. The
chicken is cut up into small cubes and marinated with lemongrass, ginger, garlic,
tumeric leaves, tapioca leaves and more. Each family, of course, has their own
unique recipe. The mixture is then placed inside a metre-long piece of bamboo
capped with a bunch of tapioca leaves. The bamboo is then placed on hot coal to
 cook. Usually cooked at home during special occasions, this dish is starting to gain
popularity at restaurants too; it is becoming an attraction of its own. Any visit to
Sarawak should include a taste of manok pansoh.

7.2 Kuih (Local cakes)

7.2.1 Tebaloi
Tebaloi is a Melanau snack found in Sarawak. The biscuit-like sago treat is made
with sago flour, grated coconut, eggs, and sugar. Making it is a labour-intensive
process so many people just buy it at stores and market. These biscuits are quite
popular now after being promoted as a traditional snack and can be bought just
about anywhere in Sarawak.

7.2.2 Kek Lapis

Kek Lapis Sarawak (Sarawak Layered Cakes) is the specialty of the Malays in
Sarawak especially during festive seasons like Hari Raya Aidil Fitri held at the end
of Ramadan, the fasting month. Always colorful and full of vibrant patterns, the
cakes are a sight to behold just sitting in its dish awaiting to be eaten. These cakes
can be kept stored in refrigerators for up to six months, and is a perfect parting
souvenir to bring back from visiting Sarawak. Kek Lapis Sarawak can be found at
night market stalls, festive stalls, or in cake shops. There are businesses that
specialize in Kek Lapis Sarawak.

7.2.3 Kuih Momo

Kuih Momo is usually serves during Eid in the Malay community. It is similar to Kuih
Makmur in the West Malaysia. However, The Sarawak version of Kuih Momo really
melts in the mouth and it uses ghee, flour, milk powder as the main ingredients.
Sugar powder was sprinkled on the cookies after it was cooked. The main reason is
that it is a delicate biscuits that melt in the mouth. It is rather impossible to melt to
do the molding due to the soft dough.
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