By: RaY KinZoKu

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Monday, 19-Sep-2005 00:00 Email | Share | Bookmark
( 1 ) KELATTE : JALAE ~ JALAE CARGHI MAKAE

Look for Jalan Kelocor, and just 20 mtrs from this signboard~
~ there should be this structure and a small lane by it ~
~ walk 10 mtrs down the lane and you will see this house ~
~ enter the compound & you'll then notice this pastry kitchen ~
~ this is an RM 5 set Akok ie 3 for RM 1 ~
~ a good Akok should has a very smooth texture like this one ~
To me,
the most authentic and worth-buying Kelantanese traditional cakes/sweets or " kuih " is Nik Yam's
( pronounce : " Nik Yae " ) at Jalan Kelocor ( somewhere very close to the famous Pasar Besar Siti Khadijah )
in Kota Bharu.


Unlike any other Kelantanese "okashiya-san" whom you often found at " pasar malam " or even by the roadsides,
the " kuih "s here is obviously made for the sake of quality and customers' satisfaction !
Unlike the typical " campak je lah apa apa " or " Boleh lah " attitudes which is pushing the Kelantanese traditional " kuih "-making nowadays to the brink of " hidup segan mati tak mahu ", Nik Yam's kuihs are indeed praiseworthy.

She makes, among the famous, the " Royal Murtabak " ( only available if booked earlier ), Akok, Jala Mas, Tahi Itik ( or politely known as Putih Telur ), Buah Tanjung, Che Mek ( similar to the usual Nekbak but smaller and harder by texture, Nik Yam's innovation? ), Pauh Selayae and Piyana to name some, and she even caters for the Istana Kelantan's royal banquets and orders from the local government.

If you come to Kelantan and want to bring back something of Kelantanese which are really worth bringing home, try go and search for Nik Yam's - but note that, she only sells them from her house, limited and mostly made to order.

Note: Okashiya-san = Japanese for " pastry maker "


The Akok ( these were made by Nik Yam )
( pancake like, made from duck eggs, brown sugar, pandanus leaves and coconut milk.
Baked in a special "bahulu" like copper case heated over light fire.
Look simple and perhaps simple ingredients too, but only the most skillful pastry-maker could bring out the real flavour and smooth melting-in-the-mouth texture )


Future Entry :
KELATTE : JALAE ~ JALAE CARGHI MAKAE - 2 - ,
Kalau ada masa, Insya Allah, I will introduce you my favourite Ayam Perchik in Kota Bharu ( not Yati's Ayam Percik aarr.. tak main laa )


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