| Ingredient | Quantity | Notes |
|---|---|---|
| Bean sprouts | 80 g | Tail removed |
| Loh shi fun noodles | 400 g | |
| Chives/ kucai leaves | 50 g | Cut into 2" length |
| Light soy sauce | 1 tbsp | |
| Oyster sauce | 1 tbsp | |
| Dark soy sauce | 1 tsp | |
| Fish sauce | 1 tsp | |
| Garlic | 5 cloves | |
| Dried shrimp | 20 g | Soaked in water |
| Preserved radish/ chye poh | 40 g | |
| Red chilies | 2 pcs | Deseeded |
| Oil | 40 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.
