Asam Pedas Stingray (Sour & Spicy Stingray)

Tested Recipe with Slight Adjustment Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes

Asam Pedas Stingray (Sour & Spicy Stingray)

Ingredients A:

800g stingray (cut into chunks)

3 tbsp cooking oil

Ingredients B:

1 lemongrass (white part only) (flatten)

1 stalk laksa leaves / daun kesum

1 torch ginger flower (chopped)

1 tamarind slice

Ingredients C (mix well): (discard the seeds)

150g tamarind paste

500ml water

Spicy Paste:

30 dried chillies (soaked)

3cm ginger

6 shallots (peeled)

3 cloves garlic (peeled)

2 lemongrass (white part only)

4cm turmeric

1 tbsp toasted shrimp paste /belacan

3 tbsp cooking oil

50ml water

Seasoning:

1 tsp salt

2 tsp sugar

Preparation Instructions:

  1. Pound spicy paste ingredients in a food processor into a paste.
  2. Blanch the stingray pieces in boiling water for a short while. Dish out and drain.
  3. In a pot, heat up cooking oil, and stir-fry the pounded spice paste over low heat until chilli oil is separates. Add in water and bring to boil.
  4. Add ingredients B and seasoning, mix well, let it boil for 5 minutes. Then, put in stingray pieces and continue to cook for another 8-10 minutes till cooked, dish up. Sprinkle with a little chopped ginger flower. Serve hot.
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