| Ingredient | Quantity | Notes |
|---|---|---|
| Anchovies seasoning powder | 1 tsp | |
| Tamarind paste | ||
| Bird's eye chilies | 3 pcs | Slit in the middle |
| Onion | 1 pc | Cut into thin wedges |
| Sugar | To taste | |
| Salt | To taste | |
| Water | 50 g | |
| Squid | 800 g | Cleaned, retain the black ink |
| Shallots | 8 pcs | Halved |
| Garlic | 5 cloves | |
| Chili paste | 1 tbsp | |
| Galangal | 1 inch | |
| Fresh turmeric | 1 inch | |
| Ginger | 1 inch | |
| Oil | 60 g | |
| Lemongrass | 1 pc | White part only, bruised |
| Kaffir lime leaves | 4 pcs | Crushed |
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.
