The document introduces the author, Wan Mohd Ali Rajiei Bin Mokhetar, who is studying Arts Management at FSGK and is from Terengganu. It then summarizes several of the author's favorite traditional foods from Kelantan, including akok, a sweet and tasty coconut fiber-cooked rice; Nasi Kerabu, a blue-colored rice often eaten with fish and salads; etok, a shellfish living in fresh or salt water; Cek Mek Molek, a sweet potato and wheat flour dough with a sweet filling then fried; and Lompat Tikam, a snack with two layers, one green and one white, eaten with palm sugar.

1. My Name is
Wan Mohd Ali Rajiei Bin
Mokhetar
I’m come from
Terengganu
I’m study at a program
Arts Management FSGK

2. My Favourite Tradisional Foods in
Kelantan
Akok
The taste is very sweet and tasty
Using a traditional cooking- a
fire of coconut fiber
Nasi Kerabu
Interesting color of the rise- Blue
Many eaten with dried fish or fried chicken, crackers,
pickles and other salads
It is often eaten with solok lada and is also eaten with
fried keropok
Etok
The scientific name is
Corbiculacea an animal
shellfish living in the water
of fresh and salt water
Cek Mek Molek
It is made with mashed sweet
potatoes and wheat flour as the
dough, sweet as the core, then
fried
Should not be taken with
caution, simple sugar substance
spill
Lompat Tikam
Had pierced two layers, thats a layer of
flour are usually colored green on the
bottom and a layer of colored milk white
at the top
Part of this is because it is eaten with
fresh water or palm sugar tie.
Nasi Dagang
Nasi Dagang can also be considered
as a festive dish
Malay-style curry, coconut milk
mixed with traditional Malay spices
such as lemon grass, galangal, chilli
paste, and turmeric