Malaysian · beginner
Daging Singgang Kelantan
A clean, refreshing Kelantanese beef soup infused with aromatic slices of dried tamarind, galangal, and bruised lemongrass.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
Add the cubed beef chuck steak and bring the liquid back to a rolling boil, skimming off any foam that rises to the surface.
- 03
Lower the heat to medium-low, cover the pot, and let the beef simmer gently for 25 minutes until tender.
- 04
Drop in the dried tamarind slices, palm sugar, and salt, stirring well to dissolve the sugar.
- 05
Simmer uncovered for another 10-15 minutes to allow the tangy tamarind flavor to infuse deeply into the broth and beef.
- 06
Taste and adjust seasoning with a pinch more salt if needed, then serve hot alongside steamed white rice.
A LITTLE KITCHEN KNOW-HOW
Boil-Infusion Braising
Simmering aromatic roots and lean meat directly in liquid without browning to build a clear, intense broth.
Notes from the kitchen
- 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.
