ღpasar di negeri serambi mekahღ

Janggal rasanya jika bertandang ke negeri Serambi Mekah, tetapi tidak singgah di pasar-pasarnya. Selain sebab untuk membeli ole-ole, di pasar-pasar beginilah kita boleh memerhatikan kehidupan rakyatnya yang kaya dengan budaya dan unik hidupnya. Meriah dengan keramahan serta manis dengan senyuman menjadi rahsia pemikat pengunjung luar terhadap penjual di negeri Kelantan ini.

Secekal namanya, begitulah penghormatan yang diberikan Tuan Guru Dato' Nik Abdul Aziz terhadap semangat keusahawanan wanita Cik Siti Wan Kembang. Pasar yang terletak di tengah-tengah Bandaraya Islam Kota Bharu ini selalunya menjadi perhentian pertama tetamu asing untuk mengenali wajah-wajah Kelantan sepintas lalu. Di sini, majoriti peniaga yang menggerakkan ekonomi terdiri daripada kaum hawa, bukan sahaja daripada bangsa Melayu tetapi juga Cina, Siam dan Kemboja. Mereka ini, amat fasih dengan loghat tempatan dan sentiasa mesra terhadap para pelanggan sehinggakan ramai yang terkeliru keturunan asal sebenar mereka.

Bangunan oktagon bertingkat empat ini mula riuh dengan para peraih seawal 6.00 pagi sehinggalah 7.00 malam setiap hari. Pelbagai jenis barangan daripada hasil tanaman segar sehinggalah anyaman seni kraf tangan dari seluruh ceruk daerah terhimpun di satu tempat. Apa sahaja yang dihajati, keropok lekor, serunding daging, laksam,onde-onde, jala mas, salak, dokong, rempah ratus, batik, songket, ukiran perak tembaga dan hampir segala produk asli negeri akan termakbul di Pasar Siti Khadijah. Bingit suara, warna warni serta aroma semerbak yang memayungi pusat nadi rakyat Kelantan ini tentu sekali tidak akan dijumpai di tempat selainnya.

Inilah lokasi perniagaan yang baru bersinar di ibu negeri Tanah Serendah Sekebun Bunga. Asalnya, penjaja di sini adalah daripada pasar di Jalan Hamzah, tetapi telah dipindahkan berikutan pembangunan di tapak lama. Sejak beberapa tahun lepas, pasar borong Wakaf Che Yeh mula meniti dari bibir ke bibir bukan sahaja warga tempatan tetapi juga pengunjung luar.

Boleh dikatakan pasar ini beroperasi 24 jam iaitu berkonsepkan pasar pagi, pasar runcit, pasar malam dan pasar borong. Paling menarik, ia menjadi begitu rancak di saat jam berdenting di tengah malam. Beratus-ratus gerai kecil dibina memenuhi celah-celah bangunan panjang sehingga penat kaki berjalan. Seribu satu barang daripada pelbagai fesyen pakaian, tudung bawal, kasut bundle, permaidani, perhiasan rumah, aksesori kereta, dan permainan kanak-kanak, semuanya boleh dibeli dengan harga yang berpatutan. Lagi untung sekiranya bijak memilih dan pandai tawar-menawar. Malah, pelancong tidak perlu risau walaupun kokok ayam telah bersahut, anda masih boleh menikmati hidangan panas masakan ala Kelantan dan Thailand yang banyak tersedia di kedai-kedai sekitarnya.

Destinasi popular bakal pengantin. Itulah masyhur di pasar bersempadan dengan Negara Gajah Putih ini. Sarat dengan beraneka produk dari negara seberang di Pekan Rantau Panjang pasti tidak terlepas daripada agenda lawatan ke Kelantan. Ramai yang kagum dengan hasil seni dan tingginya kreativiti peniaganya menghasilkan cenderamata untuk majlis perkahwinan, keraian ataupun sekadar buah tangan kenangan.

Daripada barang biasa seperti sapu tangan kecil sehinggalah sampah terbuang umpama sabut kelapa, digubah cantik sampai memukau pembeli untuk memiliki. Sudahlah harganya amat murah, comel dan unik pula bentuk bermacam jenis hiasan rumah, aksesori wanita serta manisan mulut warisan masyarakat negeri ini. Selain itu, barang tembaga, periuk belanga, alas tidur, pinggan mangkuk, termasuk buah-buahan tersedia dengan seribu pilihan di Pasar Rantau Panjang.

Sumber: QIADAH | Coretan: NIK KHARTINA NIK MAN

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ღcome..join meღ

come, have a breakfast with me...

First time visitors to Kelantan would not fail to be awed by the sheer variety of food that constitutes a typi­cal Kelantan breakfast spread. Suffice to say, anything rice-based is a huge favourite.

Most people would have heard of items such as Nasi Belauk, literally nasi berlauk in standard Malay, Nasi Kerabu, which is not only white in colour but can also be bluish, and known by the locals as Nasi Kerabu Hitam; and then the yellow-coloured nasi called Kerabu Kuning. Finally, there's the Nasi Dagang, made from glutinous rice, a dish that is also popular in Terengganu. The Kelantan brown-coloured glutinotfs rice whilst the Terengganu one is white. Some of the common accompaniments include fish, especially tuna or better known as Ikan Tongkol or Ikan Aya by the Kelantanese, or chicken in curry. You might also get some eggs to go with it.

The locals love to eat out. It's no surprise then that stalls commonly open for business as early as 6.30am every morn­ing. More so with those located near mosques as they cater to the early morning congregation that would make a beeline for breakfast soon after completing their Fajar prayers. Some would have their meal there while others might opt to have the food wrapped in banana leaves to be enjoyed with the rest of the family at home. With such variety to choose from, it's quite a monu­mental task to be able to remem­ber each family member's prefer­ences. Even something as minute as whether to include the Sambal (chilli paste) or not for the younger ones is very important.

Of course, the taste of the spread as well as the price differs from one stall to another. And because of this, some stalls are more patronized than others. Suffice to say; the locals would know best where to go. But for newcomers, a good tip would be to look to where the crowd is. Chances are a stall that is crowded would be a favou­rite with the locals, whether it's for the taste of the food or the pricing. Most would not think twice to wait a while before being served. Those who eat in are normally given service priority over those wanting to take-away.

Nasi Belauk - several accompa­nying dishes that include chicken, fish or meat cooked in curry can be selected. It's also possible to have a combination of the lauk served together.

Nasi Dagang is either made from white glutinous rice or brown rice. It can be eaten with accompany­ing dishes of either curried tuna or chicken. Slices of boiled egg are often included. The lauk can also be taken in combination.

Nasi Kerabu - Comes in two versions. The first is the Nasi Kerabu Tumis (with sauce made from coconut milk and other condiments), and then there's the Nasi Kerabu Ulam (without the sauce). From here, it's further differentiated by the colour of the rice, which can be white, black (or bluish) or yellow. The Ulams com­prise sliced leaves of Kesom (Vietnamese mint), Daun Serai Kayu (Samak), Bunga Kantan (Red Ginger Plant Bulb), long beans or cucumber. Should the usual garnishing not be available, some might opt to use bean sprouts or sliced cabbages instead.

A dash of Budu (fish sauce) is a must but if you're not keen, just inform the seller to exclude it. Should you be feeling slightly adventurous and want to see what all the fuss is about with the Budu, have it but make sure that you cast your eyes elsewhere when they're preparing your plate or packing it for you to take-away.

For all the Nasi Kerabu variants, an extra dish in the form of grilled chicken or beef is sometimes available. It can be the 'killer' dish at some stalls and is guaranteed to draw the crowd.

Nasi Tumpang - similar in taste and method of cooking except that it's placed in a conical sheath of banana leaf with layers of lauk such as fish curry, prawn curry and Sambal Daging (Serunding Daging or meat floss).

Nasi Kapit - Soft boiled rice com­pressed into a rice cake and served with groundnut sauce accompanied by a few sticks of satay. The rice is considered the main dish. It also known as Nasi Impit.

Nasi Lemak and Nasi Goreng are also available here but are not as commonly found as in other states. Aside from the main breakfast spread, there are also other traditional cakes available such as the Che Mek Molek, made of deep fried boiled sweet potatoes and flour dough with a dash of sugar inside.

Che Mek Molek means a beautiful lady in Malay. As beautiful as it names the taste is even better. This kuih is best eaten while it is hot with tea or coffee. Just name the occasion, you will not be disappointed. The can be found especially during the fasting month of Ramadhan. Sold at roadside stalls and sometimes served as desserts in restaurants.

Then there's the Pulut Pagi, glutinous rice cooked in palm sugar. The plain white glutinous rice variety, normally eaten with fried salted fish is known as Pulut lkan Kering. Both types of Pulut are dipped in grated coconut with a dash of salt added. There's also the Pulut Bakar which is sweet­ened glutinous rice mixed with coconut milk and wrapped in banana leaf before being grilled in special containers.

Many make shift stalls tend to sprout up along roadsides during the rainy season. There, you'll be able to find all kinds of Ubis (tubers) such as Ubi Kayu (tapioca), Keledek (sweet pota­toes), Ubi Badak, Keladi (yam) and Ubi Keling or Ubi Kemili (as its known outside of Kelantan), great breakfast food that's eaten by boiling to a certain degree of softness.

The sheer variety available for breakfast is simply too numerous to mention here. Why not pay Kelantan a visit and see just what we mean. It's the best way to sample some great food and learn all about the delights from the locals.

Source: QIADAH | Written By: MOHD ZAWAWI AHMAD

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ღmakanan ringan ala kelantanღ

hari ini saya akan memperkenalkan beberapa makanan ringan yang terdapat di kelantan, negeri cik siti wan kembang. sumber ini saya petik dari majalah QIADAH (terima kasih buat saudara zaidi di atas pemberian majalah ini)

BEPANG PULUT
Diperbuat dari beras pulut yang digoreng dan dijemur. Air manisan dari gula melaka digaul dan diadun bersama beras pulut yang telah dijemur. Bepang Pulut boleh didapati dalam beberapa bentuk seperti bentuk empat segi dan bentuk bulat. Rasanya yang manis membolehkannya dinikmati pada setiap waktu.


SAGU BAKAR

Diperbuat dari tepung sagu. Adunan yang telah siap diterap kemudiannya dibakar menggunakan dapur kayu dan sabut kelapa. Sabut kelapa dan dapur kayu memberikan Sagu Bakar aroma yang boleh membangkitkan selera penggemarnya.

LADU

Kombinasi lada hitam dan tepung beras. Ladu kebiasaanya dimakan oleh wanita yang baru melahirkan anak sewaktu dalam pantang kerana ianya dipercayai boleh memanaskan badan. Namun ladu boleh dibeli dan dinikmati pada bila-bila masa.

SEMA

Teksturnya seperti benang-benang halus yang digumpal sehingga berbentuk dadu. Berwarna merah jambu dan disaluti dengan tepung. Anda adalah dinasihatkan agar tidak bercakap atau membuka mulut sewaktu memakan Sema kerana dikhuatiri debu-debu halus akanberhampuran keluar.

BUAH CELAGI

Berasal dari Pokok Celagi atau lebih dikenali sebagai Pokok Asam Jawa atau Tamarind. Rasanya yang masam-masam manis menjadikan Buah Celagi sebagai makanan ringan yang cukup popular di kalanngan masyarakat Kelantan serta pelancong luar. Tidak lengkap kunjungan anda ke Kelantan tanpa menikmati Buah Celagi.

PUTU BERAS

Diadun dari beras yang dikisar halus dengan sedikit gula, air mawar serta pewarna. Sejenis kudapan atau makanan ringan yang amat digemari oleh golongan tua. Putu Beras juga turut dihidangkan pada hari-hari perayaan seperti Hari Raya Aidil Fitri dalam bentuk yang lebih moden dan komersial.

BUAH KERANJI

Cukup terkenal malahan cukup sinonim dengan pantun Melayu.

Sorong Papan, Tarik Papan

Buah Keranji Dalam Perahu

Suruh Makan Saya Makan

Suruh Mengaji Saya Tak Tahu!

Berbentuk seakan-akan Buah Tanjung. Kandungan isi yang nipis serta masam-masam manis menjadikan Buah Keranji hidangan yang enak sewaktu bersantai bersama keluarga.

sumber: QIADAH

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