| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken pieces | 800 g | |
| Salt | To taste | |
| Ground white pepper | To taste | |
| Ground coriander | 2 tbsp | |
| Shallots | 8 pcs | Halved |
| Garlic | 5 cloves | |
| Red chilies | Halved | |
| Candlenut | 3 pcs | Toasted |
| Shrimp paste | 3 g | Toasted |
| Oil | 80 g | |
| Ground cumin | 1 tsp | |
| Lemongrass | 1 stalk | White part only, bruised |
| Lime leaves | 6 pcs | Deveined |
| Galangal | 1 inch | Sliced |
| Water | 300 g | |
| Tamarind juice | 3 tbsp | |
| Mushroom seasoning | 1 tsp | |
| Palm sugar | 15 g | |
| Coconut cream | 100 g |
Kelantanese Beef Tamarind Soup (Singgang Daging) is a light and flavourful dish made with tender beef simmered in tamarind, ginger, garlic, and aromatic herbs. It has a refreshing tangy broth with a clean, comforting taste that pairs well with steamed rice.
Beef Vindaloo is a bold and flavourful curry made with tender beef simmered in a rich blend of spices, vinegar, garlic, and chillies. Its tangy, spicy, and aromatic flavours make it a hearty dish that goes perfectly with rice or bread.
Three-Flavoured Fish (Ikan Tiga Rasa) is crispy fish coated in a rich, flavourful sauce with the perfect balance of sweet, spicy, and tangy flavours. A bold and satisfying dish that pairs perfectly with warm rice.
