| Ingredient | Quantity | Notes |
|---|---|---|
| Dried cuttlefish | 200 g | Soaked overnight and cut into 2" segments |
| Dried chilies | 30 g | Soaked in hot water and deseeded |
| Shallots | 100 g | |
| Dried shrimp paste/ belacan | 20 g | |
| Cooking oil | 40 g | |
| Palm sugar/ gula Melaka | 20 g | |
| Tamarind paste | 10 g | |
| Salt | To taste | |
| Yellow onion | 120 g | Cut into thin wedges |
| Water | 550 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.
Besengek Chicken is a rich and comforting dish made with tender chicken cooked in creamy coconut milk, fragrant herbs, and aromatic spices. The savoury and mildly spicy flavours pair perfectly with warm rice for a satisfying meal.
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.
