| Ingredient | Quantity | Notes |
|---|---|---|
| Dried tamarind slice | 1 pc | |
| Bird's eye chilies/ cili padi | 12 pcs | Deseeded |
| Potatoes | 300 g | Cut into 3cm chunks |
| Garlic | 4 cloves | |
| Shallots | 50 g | |
| Fresh turmeric | 30 g | |
| Lemongrass | 2 stalks | White part only, bruised |
| Coconut milk | 200 g | |
| Water | 200 g | |
| Salt | To taste | |
| Chicken pieces | 800 g | With skin and bones |
| Fresh turmeric leaf | 1 pc |
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.
