KELANTAN : The Land of Richness
Genealogy
The name Kelantan is said to be a corruption of gelam hutan, i.e. the Malay word for the cajeput, or swamp tea tree (scientific name: Melaleuca Leucadendron). Other theories claim the name comes from the Malay word "Kilatan" which means "shiny or glittery" or kolam tanah ("claypool").
The early history of Kelantan traces distinct human settlement dating back to prehistoric times. Early Kelantan had links to the Funan Kingdom, the Khmer Empire, Srivijaya and Siam. Around 1411, Raja Kumar, the ruler of Kelantan became independent of Siam and Kelantan became an important centre of trade by the end of the 15th century.
In 1499, Kelantan became a vassal state of the Malacca Sultanate. With the fall of Malacca in 1511, Kelantan was divided up and ruled by petty chieftains, paying tribute to Patani, which in turn was a vassal of Siam ruling from Ayuthaya. In 1603, most of these petty Kelantan chiefs became subject to Patani.
Around 1760, a chieftain of Kubang Labu in Kelantan succeeded in unifying the territory of the present Kelantan. Shortly thereafter, in 1764, Long Yunos was appointed as the Penghulu of Kota Bharu while his brother, Nik Muhammadiah, ruled as Sultan Muhammad I of Legeh in Ayer Panas. Nik Muhammadiah or Sultan Muhammad I, officially became the first sultan of Kelantan.
In 1812, Long Senik, the adopted son of Muhammad I, sided with the Thais and was appointed by them as the Sultan of Kelantan, known as Sultan Muhammad II. He broke from Terengganu's influence and became a tributary of the Thais. In the 1820s, Kelantan was one of the most populous and prosperous states in the Malay Peninsula, having avoided the wars and disputes which plagued the southern and western states. Thais continued to play their role in manipulating Kelantan throughout the 19th century.
Under the terms of the Anglo-Siamese Treaty of 1909, the Thais surrendered its claims over Kelantan, Terengganu, Kedah and Perlis to Great Britain, and Kelantan thus became one of the unfederated Malay States with a British Adviser.
Kelantan was the first place in Malaya to be occupied by the Japanese, who invaded on December 8,1941. During the Japanese occupation, Kelantan came again under control of Siam, but after the defeat of Japan in August 1945, Kelantan reverted to British rule. Kelantan became part of the Federation of Malaya on February 1, 1948 and together with other states attained independence on August 31, 1957. On September 16, 1963, Kelantan became one of the component states of Malaysia.
Culinary Delights
Like its cultural heritage, Malaysian cuisine is richly diverse. The diversity of Malaysian cuisine is contributed by the existence of many ethnic groups in the country. This is one reason why Malaysia is one of the most popular food destinations among tourists from all around the world.
The East Coast State of Kelantan is well known for its unique cuisine. The state is a treasure house for some of the best food found in Malaysia.
Kelantanese cuisine, heavily influenced by Thai cuisine, is quite popular among Malaysians. In fact, many visitors come to Kelantan just to taste the special delicacies that cannot be found elsewhere. (Trust me on this, Mr. S said I ruined his taste buds since I introduced to him Kelantan food). Back in the days, the use of sugar is a must in every Kelantanese kitchen thus most Kelantanese dishes are sweet-- not these days as many are health-conscious. Kelantanese food makes more use of coconut milk than anywhere else in the country. Curries are richer, creamier, and more influenced by the tastes of nearby Thailand.
Kelantanese cuisine, heavily influenced by Thai cuisine, is quite popular among Malaysians. In fact, many visitors come to Kelantan just to taste the special delicacies that cannot be found elsewhere. (Trust me on this, Mr. S said I ruined his taste buds since I introduced to him Kelantan food). Back in the days, the use of sugar is a must in every Kelantanese kitchen thus most Kelantanese dishes are sweet-- not these days as many are health-conscious. Kelantanese food makes more use of coconut milk than anywhere else in the country. Curries are richer, creamier, and more influenced by the tastes of nearby Thailand.
Nasi Dagang
This is a mix of white rice and brown glutinous rice (it is a special glutinous rice --we always go back to Kelantan to get this) which is cooked with coconut milk, thinly sliced shallots and some spices e.g. fenugreek (Malay called it "halba"). Fish, chicken or prawn curry comes as an add-on to complete the disges together with mild sambal (chili paste). It is recommended to take small portion as it can be extremely filling. You may also find nasi dagang being served together with hard-boiled eggs and vegetable pickles.
Nasi Kerabu
Literally means "salad rice". Kelantan has a variety of nasi kerabu with normal white rice or they called it Nasi Kerabu Putih (white) , Nasi Kerabu Kuning (yellow - usually use turmeric to get the colour) or Nasi Kerabu Hitam/Biru (black or blue - this derived from an edible flower). It usually comes with its own sambal tumis (a special coconut milk based gravy with local herbs and spices with a hint of chillies). The "kerabu" or salad could be any vegetable or edible leave though the more or less standard version will have daun kesum, bean sprouts, long green beans, bunga kantan or ginger flower, cucumber-- connoisseurs will insist it'd be seeded, daun kadok, and pucuk kayu, all chopped thinly. Apart from this component, it is also served with salted egg, fried breaded fish, keropok (snack made of fish and flour), solok lada -- fish fillet and coconut-stuffed chillies, and pickled garlic, a local version of gherkins.
UNDER CONSTRUCTION
[AM STILL COMPILING CUISINES, SHOPPING PLACES, PLACE OF INTERESTS and I WILL TRY MY BEST TO GET PICTURES FOR EACH OF MY EXPLANATION OKAY?:) ]
