| Dark soy sauce | 1 tbsp | |
| Tomato sauce | 1 tbsp | |
| Curry powder | 1 tbsp | |
| Beansprouts | 50 g | |
| Spring onions | 2 pcs | Chopped |
| Water | 150 g | |
| Lime | 1 pc | To garnish |
| Garlic | 6 cloves | |
| Shallots | 3 pcs | Halved |
| Onion | 1 pc | Quartered |
| Oil | 30 g | |
| Red chilies | 2 pcs | Thinly sliced |
| Tomato | 1 pc | Cut into wedges |
| Boneless chicken breast | 75 g | Thinly sliced |
| Yellow noodles | 500 g | |
| Sweet soy sauce | 1 tbsp | |
| Oyster sauce | 1 tbsp | |
| Ingredient | Quantity | Notes |
|---|
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.
