Editorial sample recipeMalaysianbeginnerhalalgluten-freedairy-free

Daging Singgang Kelantan

Name: Daging Singgang Kelantan
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 500 g Beef chuck steak, cut into 1-inch cubes; 3 pieces Dried tamarind slices (asam gelugur); 2 stalks Lemongrass, lightly bruised; 30 g Fresh galangal, sliced thin; 4 cloves Garlic, sliced thin; 1 tbsp Dried chili paste; 1.5 tsp Salt; 1 tbsp Palm sugar

A clean, refreshing Kelantanese beef soup infused with aromatic slices of dried tamarind, galangal, and bruised lemongrass.

Prep: 15 min
Cook: 40 min
Total: 55 min

AI-generated illustration of Daging Singgang Kelantan

AI illustration

Technique to learn

Boil-Infusion Braising

Simmering aromatic roots and lean meat directly in liquid without browning to build a clear, intense broth.

Instructions

Step 1: In a medium soup pot, combine 1 liter of cold water, sliced galangal, sliced garlic, bruised lemongrass, and dried chili paste. Bring to a simmer over medium-high heat.
Step 2: Add the cubed beef chuck steak and bring the liquid back to a rolling boil, skimming off any foam that rises to the surface.
Step 3: Lower the heat to medium-low, cover the pot, and let the beef simmer gently for 25 minutes until tender.

Step 4: Drop in the dried tamarind slices, palm sugar, and salt, stirring well to dissolve the sugar.

Step 5: Simmer uncovered for another 10-15 minutes to allow the tangy tamarind flavor to infuse deeply into the broth and beef.

Step 6: Taste and adjust seasoning with a pinch more salt if needed, then serve hot alongside steamed white rice.

Cooking tips

Using dried tamarind slices (asam gelugur) provides a distinct clean tartness compared to tamarind pulp paste.
Allowing the soup to sit for 30 minutes after cooking enhances the herbal flavor of the broth.
Original home-cooking adaptation inspired by Malaysian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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