I was selected to be one of the founding members of Nuffnang's Tastebuddies Group. Last Sunday, we met up for the first time to have a taste of authentic Kelantan cuisine at Kelantan Delights in Sooka Sentral.
I was an hour late to the tasting session because I was doing Qing Ming duty for my late grandfather and grandmother. So, I missed tasting the starters of Sirih Daun Kaduk and Tomyam Kelapa Muda. Straight, I go for the main. I wanted to order Nasi Kerabu Ayam Percik because there's ulam as side but I absentmindedly ordered Nasi Dagang Gulai Ikan instead. Nasi Dagang is cooked with a mixture of half rice and half glutinous rice hence there will be a soft and slightly hard texture. The gulai is cook right with a slight sweet taste. The fish is not overcooked. Extra gulai was given so I can eat it with the rice.
Just as we thought we were done with the mains, we were asked which second main to choose in between Nasi Tumpang and Laksam. I asked for Nasi Tumpang. A bit of history about Nasi Tumpang. It was actually rice with different layer of dishes wrapped in a cone shape with banana leaf. It was staple food for farmers in Kelantan to bring to work. The top later which consists of egg and rice is the breakfast, the middle part is lunch made of prawn sambal and gulai ikan tongkol and last but not least the bottom is tea time with rice and chicken floss.
Traditionally I think won't be fried chicken going with the Nasi Tumpang. I love the fact of how ingenious people in the olden days packed their food to go for work. Unlike nowadays what we do is eat outside or take away. When we take away we were given Styrofoam container that is not friendly to mother earth.
Nasi Tumpang for me is like eating ketupat with side dishes. Start with a light egg floss and rice, then heavier taste of prawn sambal and gulai ikan tongkol and end it with a slightly sweet chicken floss. If you haven't tried before, please do so. Early reservation might be required because Nasi Tumpang takes 3 hours to prepare and only 50 are served daily.
My neighbour was kind enough to let me have a taste of his Laksam. Blended fish meat santan gravy with a spread of ulam consists of bean sprouts, cucumbers and daun selom is what it's need to go with round rice noodle. The rice noodle is a bit like a thicker version of chee cheong fun. For those that can take hot and spicy food be sure to put in the sambal belacan it will take the taste to another level.
According to the owner, they have an eel version of the Laksam which has a richer gravy. I'll be sure to come back again to have a go for it.
I'm amazed of how after all the food I had I would still have room for dessert. The dessert we had is consists of Lompat Tikam which is Pandan rice cake and Pulut Merah (Red Glutinous Rice) and Ketupat Sotong.
The Lompat Tikam is eaten with the santan and gula Melaka because on its own the Pandan rice cake and Pulut Merah is not sweet. I love the Pandan rice cake which has to nice aroma from the pandan leave and I can control how much gula Melaka to eat it with.
At first I thought it's weird to see a sotong (squid) as dessert. The grilled sotong was stuffed with glutinous rice cooked with ginger and pandan, slightly sweeten with gula melaka and santan. It may look weird but it taste quite nice. I love the texture of the grilled sotong with the glutinous rice. For me, this is more like a snack rather than a dessert. You'll need to eat it to know how it feels.
To get authentic Kelantanese Cuisine in Klang Valley, I would say that Kelantan Delights will be one of the restaurant that can do it. So, you don't have to go all the way to Kelantan to have a taste of authentic Kelantanese Cuisine.
Kelantan Delights has two branches, one in Subang Jaya and another in Sooka Sentral. On weekends only the Subang Jaya branch is open.
Address:
Kelantan Delights
Website: www.kelantandelights.com
Facebook: facebook.com/kelantandelights
Twitter: twitter.com/@keldelights
Instagram: #KelantanDelights
SOOKA SENTRAL BRANCH:
1-5, Level 1
Sooka Sentral
Jalan Stesen Sentral
50470 Kuala Lumpur
GENERAL LINE
+ 603 2785 1945
OPENING HOURS
Monday - Friday 11am - 10pm
Closed on Saturdays and Sundays
SUBANG JAYA BRANCH:
Ground Floor East Wing
Wisma Consplant 1
No 2 Jalan SS16/4
47500 Subang Jaya
GENERAL LINE
+ 603 5611 7845
OPENING HOURS
Monday to Friday
12pm - 3pm
6pm - 11pm (last order at 1030pm)
Saturday, Sunday and Public Holidays
12pm - 11pm (last order at 1030pm)
I was an hour late to the tasting session because I was doing Qing Ming duty for my late grandfather and grandmother. So, I missed tasting the starters of Sirih Daun Kaduk and Tomyam Kelapa Muda. Straight, I go for the main. I wanted to order Nasi Kerabu Ayam Percik because there's ulam as side but I absentmindedly ordered Nasi Dagang Gulai Ikan instead. Nasi Dagang is cooked with a mixture of half rice and half glutinous rice hence there will be a soft and slightly hard texture. The gulai is cook right with a slight sweet taste. The fish is not overcooked. Extra gulai was given so I can eat it with the rice.
 |
| Nasi Dagang Gulai Ikan |
 |
| Nasi Kerabu Ayam Percik |
Just as we thought we were done with the mains, we were asked which second main to choose in between Nasi Tumpang and Laksam. I asked for Nasi Tumpang. A bit of history about Nasi Tumpang. It was actually rice with different layer of dishes wrapped in a cone shape with banana leaf. It was staple food for farmers in Kelantan to bring to work. The top later which consists of egg and rice is the breakfast, the middle part is lunch made of prawn sambal and gulai ikan tongkol and last but not least the bottom is tea time with rice and chicken floss.
 |
| Nasi Tumpang |
Nasi Tumpang for me is like eating ketupat with side dishes. Start with a light egg floss and rice, then heavier taste of prawn sambal and gulai ikan tongkol and end it with a slightly sweet chicken floss. If you haven't tried before, please do so. Early reservation might be required because Nasi Tumpang takes 3 hours to prepare and only 50 are served daily.
 |
| Nasi Tumpang unwrapped |
My neighbour was kind enough to let me have a taste of his Laksam. Blended fish meat santan gravy with a spread of ulam consists of bean sprouts, cucumbers and daun selom is what it's need to go with round rice noodle. The rice noodle is a bit like a thicker version of chee cheong fun. For those that can take hot and spicy food be sure to put in the sambal belacan it will take the taste to another level.
 |
| Laksam |
 |
| Sambal Belacan |
The Lompat Tikam is eaten with the santan and gula Melaka because on its own the Pandan rice cake and Pulut Merah is not sweet. I love the Pandan rice cake which has to nice aroma from the pandan leave and I can control how much gula Melaka to eat it with.
At first I thought it's weird to see a sotong (squid) as dessert. The grilled sotong was stuffed with glutinous rice cooked with ginger and pandan, slightly sweeten with gula melaka and santan. It may look weird but it taste quite nice. I love the texture of the grilled sotong with the glutinous rice. For me, this is more like a snack rather than a dessert. You'll need to eat it to know how it feels.
 |
| Lompat Tikam and Ketupat Sotong |
To get authentic Kelantanese Cuisine in Klang Valley, I would say that Kelantan Delights will be one of the restaurant that can do it. So, you don't have to go all the way to Kelantan to have a taste of authentic Kelantanese Cuisine.
Kelantan Delights has two branches, one in Subang Jaya and another in Sooka Sentral. On weekends only the Subang Jaya branch is open.
Address:
Kelantan Delights
Website: www.kelantandelights.com
Facebook: facebook.com/kelantandelights
Twitter: twitter.com/@keldelights
Instagram: #KelantanDelights
SOOKA SENTRAL BRANCH:
1-5, Level 1
Sooka Sentral
Jalan Stesen Sentral
50470 Kuala Lumpur
GENERAL LINE
+ 603 2785 1945
OPENING HOURS
Monday - Friday 11am - 10pm
Closed on Saturdays and Sundays
SUBANG JAYA BRANCH:
Ground Floor East Wing
Wisma Consplant 1
No 2 Jalan SS16/4
47500 Subang Jaya
GENERAL LINE
+ 603 5611 7845
OPENING HOURS
Monday to Friday
12pm - 3pm
6pm - 11pm (last order at 1030pm)
Saturday, Sunday and Public Holidays
12pm - 11pm (last order at 1030pm)
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