Tahi Itik, Badak Berendam, Lompat Tikam

Tahi Itik, Badak Berendam, Lompat Tikam

Kelantan is also famous for some of its dishes and desserts, especially for those those who have a sweet tooth.

Just mention the name Akok, Jala Emas and Etak and people know they are from Kelantan. Same goes for Nasi Kerabu, Nasi Tumpang, Nasi Berlauk and Laksam.

You will probably guffaw out loud at the mention of traditional Kelantanese kuih namely the Tahi Itik, Kuih Kartun, Badak Berendam, and Lompat Tikam.

But beware, once you try these delicacies, there is no turning back.

The most popular is Tahi Itik (Duck Droppings). It is not as what the name says. It is actually made from egg whites, coconut milk, sugar, glutinous flour and rice flour.

Akok is another sweet kuih that has a strong egg taste. The way it was mixed and baked are the main factors that will determine the taste which is the identity of Kelantan.

Nasi Kerabu is also synonym with Kelantan. Originally, these rice dishes come in blue and yellow colour. The blue colour is derived from the petals of a flower, Bunga Telang, while turmeric gives it its yellow hue.

Another Kelantanese favourite is budu. It is traditionally used as a dip for roasted beef, smoked fish and ulam (salad). It is made from anchovies or bari shrimps, left fermented until the flesh is broken and end up in a watery-paste form.

Surprisingly, a research made on budu by nutritionists from Japan, the USA, Australia, New Zealand and Germany found that it is high in gluthaione which act as an antioxidant, body detoxification and help increase the body's immune system. All this will help combat various diseases and prevent cancer.

No matter what and how someone describe any food, mother's cooking is still the best.

Akok

Badak Berendam

Lompat Tikam

Nasi Kerabu