GRILLED BEEF FAT WITH NASI KERABU A HIT IN KELANTAN

KOTA BHARU, March 14 (Bernama) – Kelantan’s food scene is abuzz with a bold new twist on a classic favourite—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—some even claiming it surpasses the usual grilled meat.

Nasi Kerabu Lemak Bakar vendor Wan Norazilah Wan Dollah, 39, said the beef fat is marinated for 12 hours in a special blend of spices before being slow-grilled over charcoal for an hour.

“The result is a perfect contrast—crispy and caramelised on the outside, yet incredibly soft and juicy inside. The fat absorbs the smoky aroma beautifully, making every bite even more flavourful,” she said.

Wan Norazilah, who introduced the dish last year, never expected such an overwhelming response.

“I was just experimenting with new flavours. Usually, nasi kerabu is served with grilled meats, so I thought of introducing grilled beef fat as a new variation at the Ramadan bazaar in Bandar Utama Gua Musang,” she told Bernama.

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, she explained.

To complete the dish, the smoky, grilled beef fat is served with vibrant blue nasi kerabu, tangy budu (fermented fish sauce), fragrant sambal kelapa (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.

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 nearly run out of stock several times due to overwhelming demand. Many customers come early just to secure their portion, and some have even asked me to increase production,” she said.

For her, 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.

-- BERNAMA