| Ingredient | Quantity | Notes |
|---|---|---|
| Lemongrass | 4 pcs | Bottom half only |
| Green lime | 1 pc | Thinly sliced |
| Salt | To taste | |
| Barramundi | 600 g | |
| Coriander | 3 sprigs | Cut into 3 |
| Garlic | 8 cloves | |
| Bird's eye chilies | 4 pcs | |
| Red chilies | 2 pcs | |
| Sugar | 1 tbsp | |
| Freshly squeezed lime juice | 50 g | |
| Fish sauce | 3 tbsp | |
| Water | 1100 g | |
| Chicken/ fish stock powder | 1 tsp |
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.
