Kelantanese Meat Singgang (Singgang Daging)

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?

Singgang Daging Kelantan. Picture credits: Femes Media.


  • 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

  1. 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.
  2. Boil the mixture for some time but not too long. Ensure that the lid is on.
  3. Pour in water.
  4. Put the lid back on. Leave until the meat becomes soft.
  5. Put in salt and the dried garcinia. Resume cooking until the meat becomes really soft.
  6. You may add some flavorings and budu to taste.
  7. Optionally, you may add in some cili padi if you wish to spice things up a bit.
  8. Then, turn off the heat and serve.


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