| Ingredient | Quantity | Notes |
|---|---|---|
| Yellow onion | 800 g | Peeled, halved and thinly sliced from top to bottom |
| Butter | 60 g | |
| Olive oil | 20 g | |
| All purpose flour | 2 tbsp | |
| Beed or chicken stock | 1000 g | |
| Bay leaves | 2 pcs | |
| Fresh thyme | 2 sprig | |
| Salt | To taste | |
| Ground black pepper | To taste | |
| Grilled cheese toast | To serve |
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.
