| Ingredient | Quantity | Notes |
|---|---|---|
| Beef | 500 g | Thinly sliced |
| Shallots | 3 pcs | |
| Garlic | 5 cloves | |
| Ginger | 1 inch | |
| Galangal | 1 inch | Sliced |
| Dried chilies | 3 pcs | Cut into 1" pieces |
| Bird's eye chilies | 3 pcs | |
| Coriander seeds | 1 tbsp | Lightly crushed |
| Dried tamarind sliced | 3 pcs | |
| Salt | To taste | |
| Beef stock seasoning | 1 tsp | |
| Water | 800 g | |
| Bird's eye chilies | 4 pcs | Slit in the middle |
| Budu | 1 tsp | Optional |
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.
