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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
then sapu sambal yg ditumis tadi...hidang. and bakar di atas griller sehingga separuh masak. Cara memasak ikan bakar Ikan pari disapu dgn garam.roasted over fire for a couple of mins (can also use the powdered type) oil as needed salt to taste ..dah sedap angkat. and bakar lagi sehingga masak. 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 ..
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. Deep fry and put on a serving plate. Squeeze the lemon over the fish before enjoying it. rice flour and some salt all over the fish. Place stock. 5. Simmer till fish is cooked. 2. 3. 7. 8. chilli base into a pot. 6. Add salt as needed and stir again. Add the blended/grounded ingredients in the oil. Keep cooking as well as stirring until the sauce becomes thick. Use the same oil in which the fish was fried but just leave approximately about 4 tbsp inside. garnish with coriander and lemon wedges. 4. Bring to boil. Rub the turmeric powder. Add lady fingers. fish & assam juice. Slather the sauce over the fish. Ikan Pari Bakar .Preparation: 1. 2.
dried chilies. mix tamarind paste with warm water. softened in hot water 1½ tsp belacan. peeled 2 stalks lemongrass. using your fingers. chili paste Directions: Rub stingray with lemon juice and salt. for garnish [optional] 8 shallots. for garnish [optional] A few sprigs fresh coriander leaves [cilantro]. lay the stingray fillets on top. lightly coat with vegetable oil Spoon and spread half the sauce on the banana leaf. set aside for 10 mins In a small bowl. peeled 4 garlic. set aside Using a mortar & pestle or blender. secure with toothpicks Grill on a hot charcoal bbq grill or indoor grill or stovetop grill pan. belacan and chili paste Heat wok on high. tender ends only 4-6 dried chilies. ginger. discard seeds. stir-fry ground paste till quite toasted. lemongrass. garlic. 10-15 mins. add oil. cut into halves [Substitute: kaffir or key limes cut into wedges] [optional] 1 onion. simmer till sauce is thicken slightly Remove from heat. reduce heat to med. sliced. salt to taste. dry well with a tea towel. sugar. grind shallots.Ingredients 1½-2 lb whole Stingray. strain. cleaned 1½ 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. spoon the rest of the sauce on the fish Fold the banana leaf into a packet. 3-5 mins Add tamarind. soaked in water 3-4 fresh limau kasturi [kalamansi limes]. also spelt belachan or blacan [dried shrimp paste] 3 tbsp or to taste. peeled 1 inch fresh ginger. . allow sauce to cool Soften banana leaf in hot water.
. coriander leaves and lime wedges Serve hot with steamed rice or a fresh salad.depending on the thickness of the fish. turn over once Garnish with sliced onions. .