About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Thursday, April 4, 2013

STINGRAY SAMBAL

 
 
STINGRAY SAMBAL
 
 
500 gm stingray,cut into pieces and mix with some salt and turmeric powder and fry until brown.
 
1 big oinon,sliced
 
3 small tomato,cut into wedges
 
3 tbsp tomato sauces,or to your taste
 
1/2 tbsp sugar
 
Salt,taste first before you add.
 
Oil
 
Blend into a paste
 
20 dry chili,remove seeds and soaked
 
5 shallots
 
3 garlic
 
1 cm belacan
 
1. Heat the oil and add in the blend ingredients. Fry until the oil rise. Add in the tomato sauce mix well.
 
2. Add in the water and sugar mix well and let it boil. When the sambal is a bit thick taste the sambal and see if you need to add in salt or not.
 
3. Add in the onion and tomato mix well. Add in the fish and let it cook for a while.Remove from the heat and serve with rice
 
Note: You can even add the fish without frying.
 
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