| Ingredient | Quantity | Notes |
|---|---|---|
| Potatoes | 200 g | Peeled, medium-diced |
| Fish stock | 250 g | |
| Whipping cream | 150 g | |
| Firm white fish fillet | 200 g | Eg: cod, tilapia, haddock, salmon, monkfish; cut into chunks |
| Large prawns | 150 g | Peeled and deveined |
| Scallop | 150 g | |
| Parsley | 2 sprigs | Chopped |
| Yellow onion | 1 pc | Quartered |
| Garlic | 3 cloves | |
| Carrots | 200 g | Cut into 1" pieces |
| Celery | 80 g | Medium-diced |
| Butter | 200 g | |
| Salt | To taste | |
| Ground black pepper | To taste | |
| Fresh thyme leaves | 2 tsp | |
| All purpose flour | 50 g | |
| Water | 100 g |
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.
