| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken thigh | 500 g | Cut into bite-sized pieces |
| Corn flour | 2 tsp | |
| Light soy sauce | 1 tbsp | |
| Dark soy sauce | 1 tbsp | |
| Black vinegar | 2 tbsp | |
| Sugar | 2 tsp | |
| Sesame oil | 1/2 tsp | |
| Water | 50 g | |
| Oil | 30 g | |
| Garlic | 2 cloves | Minced |
| Ginger | 0.5 inch | Thinly sliced |
| Dried chili | 8 pcs | Cut into 2" length |
| Spring onions | 2 stalks | Chopped (separate white from the greens) |
| Roasted unsalted cashew nuts | 1/4 cup | |
| Capsicum | 1/2 pc | Cut into bite-sized pieces |
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.
