So far, we have had many recipes with chicken. This time around, let us explore the Kelantanese Meat Singgang. After all, ‘Eid-ul-Adha is still here with us, and what better way to share a recipe than a meat-based Singgang?
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| Singgang Daging Kelantan. Picture credits: Femes Media. |
Ingredients
- Beef Meat – 500 g, small slices
- Galangal (Lengkuas) – 1.5 inch, bruised
- Ginger – 1 inch, small sliced, vertically
- Coriander (Ketumbar) – coarsely crushed
- Garlic – 3 cloves, sliced
- Red Onion – 4 bulbs, sliced
- Dried Chili – 3 pieces, to be crushed with the coriander above
- Dried Garcinia Cambogia (Asam Keping) – 3 pieces
- Salt dan sugar
- Budu (Anchovies Sauce) – optional
- Water
- Bird’s Eye Chili (Cili Padi)
How to Make
- Put the galangal, ginger, coriander, garlic, and red onion into a big pot and stir mix with the meat with just a small amount of water at first. The point is to ensure that the meat can absorb the flavors as much as possible.
- Boil the mixture for some time but not too long. Ensure that the lid is on.
- Pour in water.
- Put the lid back on. Leave until the meat becomes soft.
- Put in salt and the dried garcinia. Resume cooking until the meat becomes really soft.
- You may add some flavorings and budu to taste.
- Optionally, you may add in some cili padi if you wish to spice things up a bit.
- Then, turn off the heat and serve.
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