| Ingredient | Quantity | Notes |
|---|---|---|
| Fish sauce | 2 tbsp | |
| Lime juice | 60 g | |
| Sugar | 1 tsp | |
| Salt | To taste | |
| Coriander | 1 sprig | Chopped |
| Yellow onion | 1 pc | Cut into 1cm wedges |
| Lemongrass | 3 pcs | White part only, bruised |
| Galangal | 40 g | |
| Lime leaves | 8 pcs | Deveined and roughly torn |
| Bird's eye chilies | 10 pcs | Smashed |
| Straw mushroom | 100 g | |
| Thai chili paste | 100 g | |
| Tomato | 100 g | |
| Shrimp broth | 1200 g | |
| Shrimp | 400 g | Deveined |
| Squid | 200 g | Cut into rings |
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.
