The Rise of Nasi Kerabu Lemak Bakar: A Game-Changer in Kelantan’s Culinary Scene
A Bold New Twist on a Time-Honoured Dish
Kelantan’s food scene is abuzz with a bold new twist on a time-honoured dish – nasi kerabu paired with smoky, melt-in-your-mouth grilled beef fat. Traditionally served with ayam percik or grilled beef, this unique variation has been drawing long queues as food lovers rave about its rich, juicy flavours – with some even claiming it surpasses the usual grilled meat.
The Secret to the Dish’s Success
Nasi Kerabu Lemak Bakar vendor Wan Norazilah Wan Dollah, 39, attributes the dish’s success to her 12-hour marinating process, using a special blend of spices to infuse the beef fat with a depth of flavour. The beef fat is then slow-grilled over charcoal for an hour, resulting in a perfect contrast of crispy and caramelized on the outside, yet incredibly soft and juicy inside.
The Art of Charcoal Grilling
Charcoal grilling not only enhances the aroma but also locks in moisture, making the beef fat more tender and flavourful than gas or oven grilling. Wan Norazilah explains that this process is key to the dish’s unique texture and flavour profile.
A Balanced and Delicious Combination
To complete the dish, the smoky, grilled beef fat is served with vibrant blue nasi kerabu, tangy budu (fermented fish sauce), fragrant coconut sambal, savoury solok lada (stuffed chili), and a medley of fresh herbs. Each bite offers a delightful balance of textures and flavours: rich, smoky, spicy, and refreshing all at once.
A Recipe for Success
Despite the time-consuming preparation, Wan Norazilah remains committed to her craft, confident that the dish’s uniqueness will continue drawing in food lovers. "We’ve run out of stock several times due to overwhelming demand," she says. "Many customers come early just to secure their portion, and some have even asked me to increase production."
A New Era for Nasi Kerabu
For Wan Norazilah, this twist on nasi kerabu proves that traditional dishes can evolve while staying true to their roots. "Nasi kerabu has always been a Kelantanese favourite, but this version offers something new and exciting. I’m thrilled that people love it, and who knows? Maybe it will become the next big food trend," she added.
Frequently Asked Questions
Q: What is the secret to the dish’s success?
A: The 12-hour marinating process and slow-grilling over charcoal.
Q: Why is charcoal grilling important?
A: Charcoal grilling enhances the aroma and locks in moisture, making the beef fat more tender and flavourful.
Q: What is the recommended serving method?
A: Serve with vibrant blue nasi kerabu, tangy budu, fragrant coconut sambal, savoury solok lada, and a medley of fresh herbs.
Q: Will this dish become the next big food trend?
A: According to Wan Norazilah, it’s possible, as food lovers rave about its rich, juicy flavours and unique texture.