AIR ASAM MA

mulo2 air asam jawa pkat ca mpur bwg meroh atau bwg besar dipotong campur cili api dipotong kecik2 + garam + gula + ase lima nipih(jgn byk sgt) + belacan p/s_panas atas dapur klu cair sgt..

Ikan Pari Bakar

Bahan2 untuk sambal: Bawang putih Bawang merah Halia Cili hidup Cili kering Sedikit kunyit hidup Cara-cara Semua bahan diatas dikisar and ditumis dalam kuali dgn minyak sehingga pecah minyak, then masukkan sedikit air asam, and serai yg dihiris nipis2, garam dan gula secukup rasa...then rasa, if

dah sedap angkat... Cara memasak ikan bakar Ikan pari disapu dgn garam, and bakar di atas griller sehingga separuh masak, then sapu sambal yg ditumis tadi, and bakar lagi sehingga masak...hidang.

Fried stingray (ikan pari) with lemongrass spicy sauce

Ingredients: 350g stingray/ikan pari 1 tsp turmeric/kunyit powder 1 tbsp rice flour To Be Blended/Grounded 1 lemongrass/serai 1 inch ginger 5 garlic 5 shallots 1 inch fresh turmeric/kunyit 1 inch galangal/lengkuas 15 dried red chillies 1 inch shrimp paste/belacan - roasted over fire for a couple of mins (can also use the powdered type) oil as needed salt to taste

Preparation: 1. Rub the turmeric powder, rice flour and some salt all over the fish. 2. Deep fry and put on a serving plate. 3. Use the same oil in which the fish was fried but just leave approximately about 4 tbsp inside. 4. Add the blended/grounded ingredients in the oil. 5. Keep cooking as well as stirring until the sauce becomes thick. 6. Add salt as needed and stir again. 7. Slather the sauce over the fish, garnish with coriander and lemon wedges. 8. Squeeze the lemon over the fish before enjoying it.

Assam Stingray with Lady Fingers

Ingredients: 2 big pcs Stingray 12 pcs Lady fingers (pre-boiled) 100g Chilli base 50g Assam (mix with 75ml water) 400ml Stock 1 tsp Vetsin 1/2 tsp Salt Method: 1. Place stock, chilli base into a pot. Bring to boil. 2. Add lady fingers, fish & assam juice. Simmer till fish is cooked.

Ikan Pari Bakar

Ingredients 1-2 lb whole Stingray, cleaned 1 tsp palmsugar or dark brown sugar salt juice of 1 lemon 2 tbsp vegetable oil 1 tbsp tamarind paste 1 cup warm water a large piece of banana leaf [Substitute: aluminum foil] 2-4 toothpicks, soaked in water 3-4 fresh limau kasturi [kalamansi limes], cut into halves [Substitute: kaffir or key limes cut into wedges] [optional] 1 onion, sliced, for garnish [optional] A few sprigs fresh coriander leaves [cilantro], for garnish [optional] 8 shallots, peeled 4 garlic, peeled 1 inch fresh ginger, peeled 2 stalks lemongrass, tender ends only 4-6 dried chilies, softened in hot water 1 tsp belacan, also spelt belachan or blacan [dried shrimp paste] 3 tbsp or to taste, chili paste Directions: Rub stingray with lemon juice and salt, set aside for 10 mins In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside Using a mortar & pestle or blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan and chili paste Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 mins Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly Remove from heat, allow sauce to cool Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil Spoon and spread half the sauce on the banana leaf, lay the stingray fillets on top, spoon the rest of the sauce on the fish Fold the banana leaf into a packet, secure with toothpicks Grill on a hot charcoal bbq grill or indoor grill or stovetop grill pan, 10-15 mins,

depending on the thickness of the fish, turn over once Garnish with sliced onions, coriander leaves and lime wedges Serve hot with steamed rice or a fresh salad..