The Nasi Kerabu was also a real winner. Nasi Kerabu literally means ‘rice salad’. Kelantan has a variety of Nasi Kerabu and it is evident in the color of the rice. Nasi kerabu biasa (normal) or nasi kerabu putih is white in color and normally comes with sambal tumis (a special coconut milk based gravy with local herbs and spices, with a hint of chillies). There is also the more unusual Nasi kerabu Hitam – black rice, although the actual color is blue
The nasi kerabu normally comes with a watery chilly sauce, and salad that could be any vegetables or edible leaves though the more or less standard version will have taugeh (bean sprouts), long green beans, bunga kantan(torch ginger flower), cucumber and even the kadok and kesum leaf. Apart from that it can also be served with keropok (fish crackers), egg, solok lada (fish fillet and coconut-stuffed chillies), and pickled garlic (local gherkins). Extremely addictive and spicy. Be prepared to sweat buckets eating Malay food because it is cathartic!
Last but not least , no lunch spread is complete without the Nasi Dagang, and although the three of use were pretty full by then ,we just had to try it at Wau Penyu. Nasi dagang is another fantastically tasty dish, consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, solok lada, hard-boiled eggs and vegetable pickles. It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, such as Terengganu and Kelantan.
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