| Ingredient | Quantity | Notes |
|---|---|---|
| Palm sugar (gula Melaka) | 250 g | Cut into small pieces |
| Water | 1400 g | |
| Mung bean or green pea flour | 20 g | |
| Rice flour | 110 g | White part only, roughly chopped |
| Tapioca starch | 20 g | |
| Alkaline water (air kapur) | 1 tsp | |
| Thick coconut milk | 250 g | |
| Hot water | 50 g | |
| Salt | 1/2 tsp | |
| Vegetable oil | To grease |
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.
