| Ingredient | Quantity | Notes |
|---|---|---|
| Bean sprouts | 200 g | Blanched |
| Chives/ spring onions | 50 g | Chopped and blanched |
| Fried shallots | To taste | To garnish |
| Sugar | 1 tsp | |
| Whole chicken legs (with skin and bones) | 3 pcs | |
| Prawns | 300 g | Shelled (reserve the shell and head) |
| Oil | 50 g | |
| Water | 1800 g | |
| White peppercorns | 1 tsp | |
| Ginger | 1 inch | Sliced |
| Rock sugar | 20 g | |
| Salt | To taste | |
| Ground white pepper | To taste | |
| Fresh hor fun/ koay teow | 600 g | Blanched |
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.
