KLANG TANG'S CUISINES The Sweet Taste of

AUTHOR “Senyum sokmo, papehal push rank luh” "Bakpoorewakginikito,kitonyomanjo" Alif Zakwan "aiii,penattahunnipadotahunlepahh" NAILI ROSDI ANIS TASNIM

TABLE OF CONTENT Historical 01 Background Kelantan 02 Cuisines Famous Places 03 in Kelantan Cultural 04 Beliefs

Historical Background of "Kelantan "

Cik Siti Wan Kembang Story of In Hikayat Seri Kelantan, she was a female king who govern the state of Kelantan in the early 17th century. The daughter of Sultan Ahmad had lost her father at a very young age and become a king. The special thing about Cik Siti Wan Kembang was, she was able to develop state of Kelantan in various sectors including agriculture and trade. It used to be said that her favourite animal was “kijang”. At the end of her life it is said that Cik Siti Wan Kembang bring herself to Gunung Ayam to worship God and the story of her life is not known after that.

KELANTAN KlangTang According to local folk tale, this state is called Klang Tang by Pattanese Word Klang Tang comes from the Siamese language where "Klang" means "Central" and "Tang" means places, which ends up it forms the word Klang Tang which means "central place". The "central place" can be defined as a place for a stopover among the Pattanese who sail to the Terengganu where Kelantan is located in the between of Terengganu and Pattani. Due to the dialect, the pronunciation of the letter "g" is changed to "n" which becomesKelantan. Kilatan Before Kelantan becomes a state, the Malay Pattanese just saw lightning strikes inthemiddle ofthenight atthis place. Therefore, once it becomes a state, the initial name was "Kilatan" state before it eventually turns into Kelantan. GelamHutan From a verbal source, itis said thatthis state comes from the name of a tree called "gelam hutan" which is a type of tree that grows at the swamp lands by the sea.Its shootisusedasulamandits stem can be made as a fence etc. From the pronunciation of "gelam hutan" , eventuallyitbecomesKelantan. Story behind theName

Kelantan Cuisines

Main ingredients taste origin Nasi kerabu has such a scrumptious taste which is well balanced with ulam and a source of protein like grilled chicken or beef. Condiments like budu not to mention the addition of telur masin just make this dish more complete with the savory and umami taste. Nasi Kerabu is said to have originated from Kelantan in the 15th century. It is among the traditional foods of Kelantanese Peranakans, a mixture of Chinese and Malay culture due to the migration of Chinese traders. Besides, the dish also has an influence from Thailand due to the intermarriage between Hokkien men and women of Thai origin who were living in Kelantan at the time. rice ulam sambaltumis sambal kelapa grilledchicken

Nasi tumpang is humble in taste; mix of sweet taste from sambal and fragrant rendang pair a treat with the coarseness of the serunding. Nasi tumpang is rice and "lauk" densely layered into banana leaf. The oddity here is it is served in the shape of towering cone. It has been customary since the 1960s, it is traditionally consist of rice, fish and cucumber that the local wives prepare for their husbands who were farmers /fisherman before they left for work in the morning and it is an easy access dish for them to eat because it is not required plate. It usually serve during breakfast. taste origin Main ingredients rice omellete chickenrendang meatfloss sambaludang

flatricenoodles Laksam has a sweet and savoury taste. For those who enjoy some spice in their food can opt to add on extra chili paste. The ulam makes a great source of fiber that completes the laksam in terms of its nutritional value Traditionally associated with the regions of Kelantan and Terengganu. This dish can be eaten any time of the day, but most Kelantanese eat it for breakfast. It is made from flat rice noodles topped with a thick, fishbased coconut milk gravy and served with ulam (raw herb and vegetable salad) and sambal. Because the gravy is so thick, laksam is traditionally eaten with the hands, although most people use utensils these days. origin Main ingredients taste indianmackerel coconutmilk ulam

Ketupat sotong is a blend of sweet and savoury flavours. The texture also mix between the chewy of squids, the spongy glutanious rice and caramellike gravy. Ketupat sotong is a Kelantan unique traditional recipe features squids stuffed with glutinous rice cooked in thick coconut milk sweetened with brown palm sugar or gula melaka. It is an original dish of the Malay community on the east coast, which is not found in other west coast states. Main ingredients taste origin glutinous rice squid palmsugar coconutmilk

Kerabu sarang has the combination of sour, sweet and slightly spicy flavors when mixed together becomes a good dish to eat with rice. It also has a chewy texture of dried seaweed. Kerabu Sarang, a type of side dish, actually comes from Red Algae. This dried seaweed will be served with “tumis” and fried coconut and will be mixed together before eating with other dishes. It is a must have dish for breaking fast fare during Ramadan and that is the one time each year when we can get this unique dish at bazaar. Main ingredients taste origin d tumis coconut riedseaweed

The glutinous rice mixed with coconut tastes sweet, salty and fatty. The grated coconut is seasoned with a little sugar and salt. Then it is combined with salty elements such as boiled, fried or grilled fish This is one of the traditional Kelantan breakfast menus, Pulut Gaul Nyiur. It is not just a popular menu but it is always a priority in breakfast. Main ingredients taste origin glutinous rice coconut grilledfish sambal kicap

Solok lada and solok ikan have a mixture of creamy, tender, a bit spicy in taste and full fragrance. These dishes are very delicious and goes very well when eaten with Nasi Kerabu (mixed herbs rice) or with white rice and gulai, a curry like gravy. In the past, Solok Lada are usually found in Kelantan and Terengganu, but now more and more people from other states have learned how to make it due to its simplicity. Main ingredients taste origin greenchilli gratedcoconut flakedfish indianmackerel

Main ingredients taste origin Kuih Beko comes with a complex yet complete texture with its crisp, burnt edges and puffy filling which melt well in our mouth. A soft green hue and an aromatic essence that yield from this dish just increase the appetite more. Kuih Beko is one of the traditional Kelantanese dishes commonly called Beko "Nyior" by the natives since its base comes from coconut whereas nyior means coconut in Kelantan. This dish is perfect and well suited for either breakfast, tea, or midnight snack that can be eaten together with family members apart from the recipe is quite simple to be made by anyone. glutinous rice flour gratedcoconut sugar pandan

n e k b a t m e a t flo s s c hicken rendang Main ingredients taste origin Kuih Gelembung Buaya is popular with its very sweet taste or called "manih leting" in Kelantan. It is also rich in a "lemak manis" taste due to the grated coconut used which makes it balance aside from the sweetness that can be controlled from the sugar utilized. It is believed that Gelembung Buaya is not the original name for this kuih where it is initially known as Gelembung Buih. The name "buaya" is actually taken from the process of making this kuih where it produce a large bubble that resembles a breathing crocodile in the water and somehow the name Gelembung Buaya is used until now. The most famous location that sells a lot of this dish is Tumpat, Kampung Laut, and Palekbang, Kelantan. riceflour gratedcoconut sugar

It is made from rice flour, coconut milk, and glutinous rice. It has two layers, the green layer and white layer are made tasteless because it is eaten with palm sugar. The name of kuih lompat tikam is based on a fairy tale during the time of the Majapahit kingdom which at that time wanted to present a gift to the state government of Kelantan. The maids have been ordered to carry a tray full of some kind of desserts. Unfortunately, one of the maids who brought the kuih stumbled. Out of shock, the sultan jumped and accidentally stabbed the maid who fell with the kuih she had brought earlier. As a token of remembrance of the event, it was officially named as lompat tikam. Main ingredients taste origin greenDlarieydernekbawthitelayer palmsugar glutinous rice

The taste of kuih tepung boko is creamy and sweet. It also retains the taste of tapioca. The texture is soft and melts in the mouth. The word “boko” means talam in Kelantan dialect. This is because this kuih is usually made by the ancients in large quantities in talam and served during big events such as during wedding or tahlil. It is made softer and is eaten by scooping it into a bowl before being poured with coconut milk sauce on the top of it. However, today kuih tepung boko is made in a small container and is usually served during afternoon tea, breakfast and Ramadan month. Main ingredients taste origin tapioca coconutmilk white&brown sugar

Pulut Bangkok tastes a bit sweet because of the use of boiled bananas. The steamed glutinous rice and bananas mixed with cooked coconut are delicious because it is soft and sweet. Some say this pulut pisang comes from Southern Thailand, some say it's from Kelantan. Bangkok glutinous rice is rarely sold in shops other than in the state of Kelantan. Unless it is cooked for eating at home. The best banana to use is a medium-ripe 'pisang nangka'. Main ingredients taste origin glutinous rice banana coconut

The taste of nekbat is very sweet. The level of sweetness can be adjusted by the amount of sugar added to the boiling water. To make it taste better, put pandan leaf, cloves and cinnamon stick to get good aroma. Nekbat is another sweet dessert available in Kelantan especially during Ramadan. Nekbat is made of mixing rice flour and eggs and bake in the bronze mould. Once the nekbat is cooked, the plain nekbat is taken and cool in another container. At this stage, nekbat is plain and tasteless. The second phase is to immerse all the plain nekbat in the boiling sugary water for a few minutes. Main ingredients taste origin driednekbat sugar pandanleaf

Dodol is a sweet that has a chewy, caramel-like and sticky texture. The texture is like the Malay version of mochi and taste sweet. Normally, it takes up to 3 to 5 hours at high temperature to finish cooking dodol. From the beginning until the end of cooking process, dodol must be constantly stirred in a big wok and pausing in between would cause dodol to burn. As an authentic traditional Malay delicacy, dodol is mostly served during festivals such as Hari Raya Aidilfitri and Hari Raya Haji. There are also different flavor of Dodol such as the famous durian flavor, banana flavor, coconut flavor, and many more. Main ingredients taste origin riceflour coconutmilk palmsugar

The combination between jering and grated coconut will produce a sweet, and salty taste, while the bitter taste of jering is not felt since it has been boiled. Jering rebus is a traditional food eaten with grated coconut and the food has its own fans. Its soft texture makes it a favorite among the elderly. Jering is a food of ancient people because it is easy to obtain. Not everyone knows how to prepare boiled jering because if it is boiled incorrectly, it can be poisonous and harmful to the urinary and digestive system. Main ingredients taste origin jering gratedcoconut

Buah tanjung has a sweet creamy taste similar to jala mas but has more fragrance smell. Tahi itik also has similar taste but a little bit different because it make from white egg. Kuih buah tanjung is yellow water droplets-shaped kuih. It is formed using the mold and formed according to the taste of sugarmaker in the water. Meanwhile, kuih jala mas is shaped like a thread and it is usually made from duck egg yolk. However, because duck egg are hard to find, they are replaced with chicken egg. The remaining white egg is usually used for making kuih tahi itik. The appearance of this kuih is like duck's droppings, whitish in color and in clumps. That is why these three kuih are sell together especially during Ramadan and known as “The Three Musketeers”. Main ingredients taste origin sugar egg

Places to Visit in Kelantan

PLACES TO VISIT KOPITIAM KITA Kopitiam Kita is a coffeehouse in Kota Bharu, Kelantan located on Jalan Sri Cemerlang. The cafe's signature dish is their unique Roti Titab, a piece of thick, white bread with kaya (a local bread spread made of coconut and egg) and a half-boiled egg. Other must try are Nasi Lauk Air Dingin, Nasi Lemak, Nasi Dagang, Nasi Kerabu, plain toasts etc. No pork is served and is popular among all races, Malay, Chinese and Indian.

PLACES TO VISIT FLOATING MARKET Sri Tanjung Floating Market is located in Teluk Renjuna, Tumpat, Kelantan. It has been open since May 2022 but Sri Tanjung Floating Market has already received many visitors. This market is only open on weekends and can be accessed via the jetty in Kok Majid or Kuala Besar, Kota Bharu where visitors have to go through the Kelantan River for 2 to 4 kilometers by boat. Sellers usually sell food in the boat and this is the main attraction here. There are various types of food such as grilled lokan and oysters, nasi kerabu, nasi dagang and etc.

PLACES TO VISIT RUMAH AGAM The mansion of dodol and serunding entrepreneurs is very famous in Pasir Mas, Kelantan. The residence was built in 1987, after almost 40 years of their hard work selling dodol and floss. Their house is a focus for individuals who want delicious and famous floss. Customers can get the floss at its processing place through a small gate at the left of the main entrance.

PLACES TO VISIT PASAR SITI KHADIJAH Pasar Siti Khadijah is one of the popular tourist attractions located in Kota Bharu, Kelantan. The market is octagonal and has 4 floors. The ground floor is dedicated to wet goods such as fish, chicken and vegetables. The 1st floor is reserved for dry food items. Traditional Kelantan kuih such as lompat tikam, tepung pelita, and various other kuih are also sold here. While the 2nd and 3rd floor, for non-food items.

PLACES TO VISIT RESTORAN NASI ULAM CIKGU Restoran Nasi Ulam Cikgu can be said as a "signature" place for the tourists who visit Kelantan. The most popular food offered by this place is mostly based on ulam-ulaman as well as village styles like "ikan singgang" and "budu" apart from a variety of dishes available there. Besides, the uniqueness of this restaurant comes from its design which is traditional with the old carvings of the king's palace. It just seems incomplete if you do not dine in in this kind of place while visiting Kota Bharu specifically.

PLACES TO VISIT WARUNG ACU TERA Warung Acu Tera is a famous restaurant located at Pantai Sabak, Kota Bharu, Kelantan. This restaurant serves a variety of interesting 'celup tepung' menus such as prawn, squid, and fish. The price is also very reasonable and suitable for the dishes served. The menus available at this restaurant are very tasty and visitors who come will definitely come back. Coconut shake is also delicious, especially during the hot weather.

Cultural Beliefs

HEREDITARY CURSE “Rebung buluh betong membahayakan kesihatan” Myth: "Ikan kekacang" or known as barracuda fish is said to be harmful for the eaters specifically who are descendants of "Wan" and "Nik". Their skin will be itchy and have blood blisters if they eat this kind of fish, “Ikan kekacang membawa mudharat” Fact: Barracudas have good nutrition and provide attractive and protein-rich meat. Myth: The shoot of Dendrocalamus asper or giant bamboo may lead to swelling and itchy all over the skin among the Kelantanese especially who have "Nik" and "Wan" in their names. Fact: This kind of shoot rich in vitamins like - vitamin A, vitamin B6, and vitamin E - as well as minerals like -calcium, magnesium, phosphorus, and potassium which are good for our body. Both foods are related to the story of Syed Hussein Jamadil Kubra in his journey to Nusantara around 1300 Masihi where he forbids his descendants to eat these foods as "ikan kekacang" and "rebung buluh betong" are the reasons why he remains alive on that day which comes from Allah's help.

CONFINEMENT “Ibu dalam pantang tidak boleh minum air banyak” Myth: Some types of fish, chicken, eggs and fruits such as pineapples are considered “bisa” and “ tajam”. These foods is said to slow down the healing of wounds and can cause bleeding for women in confinement. “Ikan, ayam dan telur “bisa” Fact: Pregnant women need to eat enough protein sources such as fish, chicken, eggs and legumes. Source of protein is very important to heal wound from childbirth. This food also supplies iron which is important for the formation of red blood cells to replace the blood lost during birth. Therefore, avoid the practice of only consuming “ikan kering” during confinement as this can be harmful to health. Myth: During confinement, mother cannot drink a lot of water as it is believed it can cause the vein to become swallowed. Fact: Drinking enough water is very important for breastfeeding mothers to replace the water used to produce breast milk. A mother produces approximately 800ml or 4 glasses of breast milk a day.

CONFINEMENT "Jangan makan ubi-ubian" Mengelak makanan ‘sejuk’ Myth: Confinement mothers are not allowed to eat food from tubers such as sweet potatoes, yams and cassava because these foods are believed to interfere the digestive process and cause flatulence. Fact: Tubers are grain foods that provide carbohydrates as a source of energy. If the mother does not consume yams during confinement, the mother can substitute food from other grain groups such as rice as a source of carbohydrates in the mother's diet. Myth: Foods such as kale, eggplant, cucumber, & watermelon are considered 'cold' and should not be taken by the mother during confinement because it will interfere blood flow and delay the recovery process. Fact: There is no scientific study that can prove that avoiding these foods gives any benefit to the health of pregnant women. Consuming vegetables and fruits is very important to prevent constipation which is often experienced by new mothers.

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