| Patin fish | 1 pc | Gutted, cleaned and cut into chunks |
| Lime | 1 pc | |
| Fresh turmeric | 1 inch | |
| Ginger | 1 inch | |
| Shallot | 4 pcs | |
| Garlic | 3 cloves | |
| Bird's eye chili | 12 pcs | |
| Fermented durian (tempoyak) | 4 tbsp | |
| Tamarind slices (asam gelugur) | 2 pcs | |
| Kesum | 2 stalks | Leaves only |
| Torch lily (bunga kantan) | 1 small pc | Sliced |
| Salt | To taste | |
| Anchovy seasoning | 1 tsp | |
| Sugar | 1 tsp | Optional |
| Water | 550 g | |
| 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.
