--blue rice (dyed blue using butterfly-pea flowers), with a choice of either Ikan Goreng Kunyit (tumeric fried fish), Daging Bakar (grilled beef), or grilled chicken, usually accompanied with Ulam (raw vegetables -leaves, taugeh/bean sprouts, long beans, kacang botol, cabbage), bunga kantan (torch ginger flower), kaffir lime leaves, shallots, lemon grass, tumeric leaves, Budu (anchovies sauce), Keropok (fish crackers), Kerisik (coconut-flaked fish), Solok Lada (stuffed green chilli), Telur Masin (salted egg), Kuah (gravvy), air lada (liquid-form chili sauce) etc all meshed up for a burst of appetising flavours and textures.
RM3-4. Cheap, wholesome, and tantalizing.
2. Khao Jam (Thai-influenced Nasi Kerabu)
—soft boiled eggs (yolk half-cooked), topped onto/inserted into a crispy Roti Canai, usually served with Kuah Ikan Bilis (anchovies gravy)
20. Toasts & Eggs—this may look rather ordinary, but the quality of toasts & eggs around Kota Bharu, Kelantan is not to be underestimated, benggali bread traditionally toasted using charcoal grill, served with consistently smooth and firm jelly-textured soft boiled eggs, guaranteed for a contented morning.
@Khuan Heong Yuan @White House