They are normally being cut into smaller pieces, and good for deep-frying or just steam before eating. Its name Gotea meaning stretching, flattening and rolling of the mixed ingredient (fish, flour, salt, etc). Kelantan do produces its own Keropok Gotea. It is known as Keropok Lekor in Terengganu. Then those legs are mixed with serai, onion, cili padi, long bean, tomato, lime, salt and sugar. Made from chicken leg which is boiled along with salt until it is softened. It looks like a net when unfolded, that’s how it got its name. Kelantan Jala Emas texture is a bit different, and tastes sweeter, sometimes it is eaten without any sauce. But in Kelantan, Jala Emas comes with its sweet sauce called kuzi. Made of flour, evaporated milk, margarine and eggs. Jala Emas is almost same as Roti Jala from other state, which is eaten along with curry. It is actually not a duck (itik) but more to goose (angsa) genetically. This is a special type of Gulai made from Itik Serati (scientifically named Cairina moschata). Often you can find gulai of chicken (meat/gizzard/liver/intestine), duck, egg (duck/chicken), mutton, beef (meat/spleen/fat/intestine/tripe/foot tendon/skin/cartilage/brain/bone marrow), fish (carp/pangasius/red snapper/red snapper’s head/fish eggs), crab, cuttle fish, vegetable (raw jackfruit/long bean/cassava leaf/fern leaf/tofu) The Gulai sauce is normally of yellowish-color because of kunyit (turmeric) which was added. It is combination of kunyit (turmeric), ketumbar (coriander), black pepper, lengkuas (galangal), ginger, chilli powder, shallot, garlic, adas (fennel), buah pala (nutmeg), serai (lemongrass), kayu manis (cinnamon) and jintan (caraway), ground into paste and cooked in santan (coconut milk) along with the main ingredients. It is actually a very famous food in Indo-Archipelago, with its own seasoning and spices, mixed with main ingredient to make it savory.Gulai does not contain any curry leave in it. Gulai, it is not curry, but some might refer it as a type of curry.
It can also be prepared by boiling or cooked with other dishes. Etok is mixed with garlic, jintan (a type of spicy seed), salt, serai (lemon grass) and ginger, they are smoked together.
Its scientifc name Corbicula Fluminea, found mostly in the river. There is study cases where proven Budu is good for our health, acting as anti-oxidant, rich in Vitamin A, B, C, D, E, K, contains dietary fiber, etc. Normally this sauce is dipped along with ulam, fish, Nasi Kerabu, etc. The sauce is in red-orange color, made of santan (coconut milk), onion, asam, serai (caravansary), etc.īudu is actually one type of fish sauce, made from ikan bilis (anchovies), salt water small fishes, which were preserved until fermented.īudu can be hardly separated from Kelantan, as there is a norm when guys from other states met a Kelantanese, the first phrase would be, “Hey, do you eat Budu?” Some might find this question a bit irritating.īudu best served with cili, lemon/lime, a type of mango called “mempelam”. Normally the marinated chicken/fish is barbecued, then the sauce is poured on top of the chicken/fish. The most important is the gravy/sauce of the chicken or fish. Acar Buah is served along with rice or any other dishes, especially during wedding reception or any event functions serving food.
The process is almost same as making sambal. They are then mixed with shallots, garlic, chilli paste, ginger, salt and sugar. Mainly consist of lemon pickle, prune, raisins, nutmegs and other fruits pickles. Although you might find these types of food available outside of Kelantan, anyhow, you won’t get the food original taste unless it is originally made in Kelantan. There are many types of local foods can be found in Kelantan.
0 kommentar(er)
