Singgang dan Bening

SINGGANG&
BENING

DISCOVER MALAY
FOOD

VANISHREE . IRYANI . AISHAH



FIRST EDITION

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REQUESTS,WRITE TO THE PUBLISHER.

2

DISCOVER MALAY FOOD : SINGGANG &
BENING

PUBLISHED IN MALAYSIA BY :
JABATAN PELANCONGAN DAN
HOSPITALITI SULTAN IDRISH SHAH
POLYTECHIC SUNGAI LANG,45100
SUNGAI AIR TAWAR
TELL : 03-32806200
PRINTED IN MALAYSIA BY :
LOT 21, 23, SUSUR ILBP 1, JALAN ISTANA
LARUT, ISTANA LARUT BUSINESS PARK,
34000 TAIPING PERAK
SUPERVISOR
MOHD KHAIRUL NIZAM B ISMAIL
EDITOR:
VANISHREE A/P RAGAVAN
NURUL IRYANI BT DANI PUTERA
SITI AISHAH BT JALUDIN

PROOFREAD:
SITI NOORAL ASYIKIN BT OTHMAN

GRAPHIC :
AZIM BIN SHAHBUDIN
GX PRODUCTION

3

ABSTRACT

THE MALAYSIAN DISH SINGGANG IS
DERIVED FROM SINIGANG. SINGGANG IS
ONE OF THE MOST IMPORTANT CONCEPTS
RELATES TO A VERY SIMPLE AND EASY-TO-

COOK TYPE OF FOOD. THE ORIGIN OF
SINIGANG IS SAID TO BE FROM THE ISLAND
OF VISAYAS AND MINDANAO. IN ADDITION
TO USING TAMARIND, IT CAN ALSO ADD FOR
BAMBOO, MANGO, MUSHROOM, AND LEMON

JUICE. SINGGANG CAN BE USED AS A DIET
OR HEALTH MENU IN THE HOSPITAL OR AT
HOME ESPECIALLY THOSE WHO ARE HAVING

A GIVING BIRTH OR ANY ILLNESS
INVOLVING SURGERY. MEANWHILE, BENING
IS A INDONESIAN DISH AND THE WORD OF
BENING COME FROM JAVANESE LANGUAGE.
BENING MEANS A CLEAR SOUP MADE WITH A

VARIETY OF VEGETABLES

CONTENT 4
5
ABSTRACT 6
11
ACKNOWLEDGMENT 15
INTRODUCTION 14
LIST OF INGREDIENTS 16
RECIPE AND METHOD
1.SAYUR PUCUK MANIS 18
BENING BERSAMA LABU
2BAYAM MERAH MASAK 20
BENING BERSAMA UDANG
KERING 22
3.MASAK AIR SAYUR PETOLA
BERSAMA UDANG KERING DAN 24
SUHUN
4. SAYUR BENING CAMPUR 26
5. CENDAWAN TIRAM MASAK 28
BENING BERSAMA SERAI 30
6. IKAN SINGGANG 32
7.SINGGANG DAGING
LENGKUAS
8.SINGGANG SOTONG
9.SINGGANG AYAM
10.SINGGANG PEDAS IKAN
DAUN KUNYIT

ACKNOWLEDGEMENT

FIRST OF ALL, THANK TO ALLAH S.W.T
FOR HIS MERCY AND GUIDANCE IN GIVING US
FULL STRENGHT TO COMPLETE THIS COOKBOOK

OF SINGGANG/BENING.

THIS PROJECT IS A COLLABORATIVR EFFORT OF
MANY PEOPLE.SPECIAL APPRECIATION TO OUT
SUPERVISOR MOHD KHAIRUL NIZAM B ISMAIL FOR
IMPARTING US WITH HIS WEALTH OF KNOWLEDGE,
VALUABLE GUIDANCE AND EXPERIENCE.

FINALLY, THANK TO ALL TEAMMEMBERS FOR ALL
THE COOPERATION TO PRODUCE OUR COOKBOOK

SUCCESSFULL TOGETHER.

5

INTRODUCTION

6

WHAT IS
SINGGANG ?

SINGGANG IS ANY MEAT OR SEAFOOD
COOKED IN A SOUR AND ACIDIC BROTH
THEN STEWED WITH TAMARIND PEEL,

ONION, AND CHILLIES

7

WHAT IS
BENING ?

BENING IS A CLEAR SOUP
MADE WITH A VARIETY OF

VEGETABLES

8

INGREDIENTS
OF SINGGANG
& BENING

Turmeric leaf
Tamarind peel

Black pepper
10

Turmeric 

Onion
Garlic

11

Bird’s eyes
Galangal

Ginger

12

RECIPE & METHOD
OF SINGGANG &
BENING

SAYUR PUCUK
MANIS BENING
BERSAMA LABU

14

INGREDIENT

PUCUK MANIS A BUNCH
PUMPKIN 100G
ONION 2 CLOVES
GARLIC 2 NOS
BIRD'S EYES 3 NOS
WATER 1 LITER
SALT AS TASTE

METHOD

1. BOIL PUMPKIN UNTIL TENDER.
2. INCLUDE SWEET SHOOTS, RED ONION,
GARLIC AND SLICED RICE CHILLI.
3. SEASON WITH SALT AND SEASONING
POWDER.
4. LET BOIL FOR A WHILE AND TURN OFF
THE FIRE.

15

BAYAM MERAH
MASAK BENING
BERSAMA UDANG

KERING

16

INGREDIENT

RED SPINACH A BUNCH
DRIED SHRIMP 1TSP
ONION 2 CLOVES
GINGER 2 INCH
WATER 3 CUP
SALT AS TASTE

METHOD

1. DRIZZLE THE WATER WITH THE SLICED
ONIONS, GARLIC, DRIED SHRIMP AND
GINGER.
2. ADD THE CLEAN RED SPINACH.
3. SEASON WITH SALT TO TASTE

17

MASAK AIR SAYUR
PETOLA BERSAMA
UDANG KERING

18

INGREDIENT

LUFFA A STICKS
ONION 3 NOS
GARLIC 2 CLOVES
DRIED SHRIMP 1 TBS
SUHUN 50G
RED CHILI 1 NOS
WATER 3 CUP
SALT AS TASTE
BLACK PEPPER 1 TS
BLACK PEPPER POWDER 1 TS
OYSTER SAUCE 1 TBS

METHOD

1. STIR IN THE GARLIC, ONION
2.THEN ADD IN 1 TABLESPOON OYSTER
SAUCE AND 1 TABLESPOON DRIED SHRIMP
3.1. THEN ENTER THE WATER AND PUT THE
LUFFA TOGETHER
4.SEASON WITH SALT, 1 TBSP BLACK
PEPPER AND 1 TABLESPOON RED CHILLI
AND LET STAND FOR 5 MINUTES

19

SAYUR BENING
CAMPUR

20

INGREDIENT

CABBAGE 300G
CARROT 1 STICKS
SHRIMP 50 G
BLACK PEPPER 1 TS
ONION 2 NOS
GARLIC 1 CLOVES
WATER AS ENOUGH
SALT AS TASTE

METHOD

1. TRANSFER WATER TO CABBAGE,
CARROT, ONION AND GARLIC.
2.ADD SHRIMP AND BLACK PEPPER
POWDER.
3. AND SOME SALT

21

CENDAWAN TIRAM
MASAK BENING
BERSAMA SERAI

22

INGREDIENT

OYSTER MUSHROOMS 300G
LEMONGRASS 2 NOS
BIRD’S EYES 4 NOS
ONION 2 NOS
WATER 1 LITER
SALT AS TASTE
ANCHOVIES A HANDFUL
BLACK PEPPER POWDER 1 TS

METHOD

1. TRANSFER TO WATER AND ADD
LEMONGRASS, ONION AND RICE CHILLI.
2.ADD SOME MUSHROOMS
3.DRIVE
4.READY TO SERVE.

23

SINGGANG
IKAN

24

INGREDIENT

MACKEREL FISH 600 G
OKRA 6 NOS
ONION 4 NOS
WATER 5 CUP
BLACK PEPPER 1 TS
ACIDIC PIECES 2 PIECES
GARLIC 3 CLOVES
SALT A TASTE
CHILI 4 NOS
BLACK PEPPER POWDER 1 TS
TURMERIC POWDER 1 TS
RED CHILI 2 NOS
BIRD’S EYES 6 NOS
GINGER 1 INCH
LEMONGRASS 1 STICKS

METHOD

1. DRIZZLE WATER WITH ONION, GARLIC,
GINGER, SLICED ACID, LEMONGRASS,
2. ADD OKRA ,BLACK PEPPER , BLACK
PEPPER POWDER , TURMERIC, TURMERIC
POWDER
3.AFTER BOILING WATER ADD FISH AND
CHILLI FEEL IT.

25

SINGGANG DAGING
LENGKUAS

26

INGREDIENT

MEAT (THIN SLICES ) 1 KG
DRIED CHILLI PASTE 2 TBSP
BUDU 1 TBSP
PALM SUGAR 1 TBSP
CORIANDER 1 TBSP
ACIDIC PIECES 3 PIECES
GALANGAL 4-5 SLICES
ONION 1 NOS
GARLIC 3 CLOVES
BIRD’S EYE 10 NOS
SALT AND SUGAR AS TASTE

METHOD

1.MIX THE MEAT TOGETHER WITH THE
BUDU, BIRD’S EYES, CHILI PASTE WITH
SLICED INGREDIENTS. MARINADE FOR 15
MINUTES.
2.INSERT ENOUGH WATER WITH ACIDIC
SLICES.
3.LOWER IT OVER MEDIUM HEAT UNTIL
TENDER.
4.SEASON WITH SALT AND SUGAR.

27

SINGGANG
SOTONG

28

INGREDIENT

SQUID 80 G
GARLIC 2 CLOVES
LEMONGRASS 2 STICKS
RED CHILI 2 NOS
CUCUMBER 1 STICKS
ACIDIC PIECES 2 PIECES
TURMERIC POWDER ½ TS
SOUP LEAVE 3 BUNCH
WATER ½ LITERS
SALT AS TASTE

METHOD

1.REMOVE SQUID AND CUT INTO SMALL
PIECES AND CLEAN IT.
2.INCLUDE ALL INGREDIENTS EXCEPT
SQUID AND SOUP LEAVES.
3.COOK UNTIL BOILING
4 INSERT SQUID AND LEAVE FOR A
WHILE.
5.SPRINKLE THE SOUP LEAVES AND
SERVE.

29

SINGGANG
AYAM

30

INGREDIENT

CHICKEN 1 KG
ONION 1 NOS
GARLIC 4 CLOVES
BIRD’S EYES 5 NOS
GREEN CHILI 2 NOS
RED CHILI 2 NOS
BLACK PEPPER 1 TBS
ACIDIC PIECES 3 PIECES
OKRA 5 NOS
WATER 4 CUP
SALT AS TASTE
GALANGAL 1 INCH

METHOD

1.ADD WATER, ONION, GARLIC, GALANGAL
, ACIDIC PIECES , BLACK PEPPER, AND
SALT
2.COOK UNTIL BOILING.
3.INCLUDE CHICKEN, CHILLI PIES, GREEN
CHILLI, RED CHILLI AND OKRA
4.LET IT BOIL AGAIN AND READY TO
SERVE

31

SINGGANG PEDAS
IKAN DAUN KUNYIT

32

INGREDIENT

MACKEREL FISH 36O G
TURMERIC LEAF 1 PIECE
WATER 3 CUPS
ACIDIC PIECES 3 PIECES
SUGAR ½ TS
SALT AS TASTE
OKRA 8 NOS
ONION 4 NOS
BIRD’S EYES 3 NOS
RED CHILLI 2 NOS
TURMERIC POWDER ½ TS
BELACAN 2 TBS

METHOD

1.CLEAN THE FISH
2.INCLUDE TURMERIC LEAF, WATER,
GRATED INGREDIENTS, ACIDIC PIECES
AND SALT.
3.COOK UNTIL BOILING
4.INCLUDE FISH AND SUGAR. COOK UNTIL
BOILING AGAIN.
5.INSERT A FIREPLACE AND CLOSE THE
FIRE.

33

NOTES

34

NOTES

35

WANT TO TRY HEALTHY DISH
TO COOK ? LOOKING FOR A

SIMPLE AND QUICK HEALTHY
DISH TO PREPARE ?IT'S HERE

FOR VARIETY RECIPE OF
SINGGANG AND BENING.
LEARN TO COOK LIKE A PRO
AND IT'S EASIER THAN YOU

THINK.