Singgang Daging Kelantan by @chefamirgani

1h

4 servings

🥩

500 g

Beef

🍲

1 l

Beef broth

🧅

2

Shallot

🧄

3 cloves

Garlic

🫚

2.5 cm

Ginger

🫚

2.5 cm

Galangal

🌶️

4

Dried chilli

🫙

15 ml

Coriander seeds

🫘

2

Tamarind slices

🐟

15 ml

Budu

🌶️

3

Bird's eye chilli

🧂

1.5 g

Salt

  1. Cover

    Pressure-cook the beef with enough water to cover it until tender, about 35 minutes.

  2. Slice

    Slice the shallot, garlic, ginger, galangal, and dried red chili.

  3. Transfer

    Transfer the tender beef and 1 l beef cooking broth to a pot, then add the sliced aromatics and crushed coriander seeds.

  4. Boil

    Bring the broth to a gentle boil, then simmer until the flavors combine, about 10 minutes.

  5. Add

    Add the dried tamarind slices and simmer until their sour flavor infuses the broth, about 5 minutes.

  6. Stir

    Stir in the salt and budu fermented fish sauce, then taste the broth.

  7. Add

    Add the bird's eye chili and stir until evenly distributed.

  8. Add

    Add a little water if the broth is too concentrated, then serve hot with steamed rice.

Singgang Daging Kelantan by @chefamirgani

1h

4 servings

🥩

500 g

Beef

🍲

1 l

Beef broth

🧅

2

Shallot

🧄

3 cloves

Garlic

🫚

2.5 cm

Ginger

🫚

2.5 cm

Galangal

🌶️

4

Dried chilli

🫙

15 ml

Coriander seeds

🫘

2

Tamarind slices

🐟

15 ml

Budu

🌶️

3

Bird's eye chilli

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/8

    Pressure-cook the beef with enough water to cover it until tender, about 35 minutes.

    🥩beef
    🍲beef cooking broth
    🍲pot

  2. Step 2/8

    Slice the shallot, garlic, ginger, galangal, and dried red chili.

    🧅shallot
    🧄garlic
    🫚ginger
    🫚galangal
    🌶️dried red chili
    🔪knife
    🪵cutting board

  3. Step 3/8

    Transfer the tender beef and 1 l beef cooking broth to a pot, then add the sliced aromatics and crushed coriander seeds.

    🥩beef
    🍲beef cooking broth
    🧅shallot
    🧄garlic
    🫚ginger
    🫚galangal
    🌶️dried red chili
    🫙coriander seeds
    🍲pot
    🥄wooden spoon

  4. Step 4/8

    Bring the broth to a gentle boil, then simmer until the flavors combine, about 10 minutes.

    🥩beef
    🍲beef cooking broth
    🍲pot
    🥄wooden spoon

  5. Step 5/8

    Add the dried tamarind slices and simmer until their sour flavor infuses the broth, about 5 minutes.

    🫘dried tamarind slices
    🍲pot
    🥄wooden spoon

  6. Step 6/8

    Stir in the salt and budu fermented fish sauce, then taste the broth.

    🧂salt
    🥫budu fermented fish sauce
    🍲pot
    🥄wooden spoon
    🥄measuring spoon

  7. Step 7/8

    Add the bird's eye chili and stir until evenly distributed.

    🌶️bird's eye chili
    🍲pot
    🥄wooden spoon

  8. Step 8/8

    Add a little water if the broth is too concentrated, then serve hot with steamed rice.

    🍲beef cooking broth
    🍲pot
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Vegetables, Spices, Seasonings

Ingredients

Beef, Beef broth, Shallot, Garlic, Ginger, Galangal, Dried chilli, Coriander seeds, Tamarind slices, Budu, Bird's eye chilli, Salt

Notes

Beef (pre-boiled or pressure-cooked until tender), Beef broth (water used to boil the beef), Shallot (sliced), Garlic (sliced), Ginger (1 inch, sliced), Galangal (1 inch, sliced), Dried chilli (cut diagonally), Coriander seeds (coarsely pounded), Tamarind slices (asam keping), Budu (fermented anchovy sauce), Salt (to taste)

Allergens

to inform

Dietetics

Dietary regimen

Dairy-free, Gluten-free, Low-carbohydrate, Ketogenic

Calories

315 kcal

Macro nutrients

Protein: 31g, Fat: 17g, Carbohydrates: 5g, Fiber: 1.5g, Sugars: 1.5g

Nutritional Information

Minerals

Sodium: 780mg, Iron: 3.4mg, Potassium: 510mg, Zinc: 5.1mg

Vitamins

Vitamin B12: 2.1µg, Vitamin B6: 0.5mg, Vitamin C: 18mg, Niacin: 7.5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

knife, cutting board, pot, wooden spoon, measuring spoon

Appliances

Pressure cooker, Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Kelantan

Various

Aspect

Texture

Tender, Soupy

Flavors

Sour, Spicy, Savory, Umami, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave above 32°C), fridge : 3 days (Cool within 2 hours,Store in an airtight container), freezer : 3 months (Freeze in airtight portions,Thaw in the fridge before reheating)