| Ingredient | Quantity | Notes |
|---|---|---|
| Medium sea bass | 1 pcs | |
| Ground turmeric | 1 tsp | |
| Corn flour | 3 tbsp | |
| Salt | To taste | |
| Oil | 30 g | Plus extra for deep frying |
| Onion | 1 pcs | Quartered |
| Garlic | 5 cloves | |
| Ginger | 1/2 inch | |
| Bird's eye chilies | 4 pcs | |
| Lemongrass | 2 stalks | White part only, thinly sliced |
| Thai chili sauce | 150 g | |
| Tomato sauce | 30 g | |
| Oyster sauce | 30 g | |
| Fish sauce | 1 tbsp | |
| Kaffir lime leaves | 4 pcs | Deveined and thinly sliced |
| Lime juice | 2 tbsp | |
| Coriander | 2 stalks | Chopped |
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.
