Sambal Stingray - 三峇魔鬼鱼

This is one of my favorite eat out dish. We tried to make this many times but it was never close. The reasons were many: it was too watery, not fragrant, chilli taste different, etc.

 This is the first time I start from scratch and it really taste like the hawker stall ones!!! The choking chilli smell sent us coughing just like in hawker centre... The burnt banana leaves add to the feel... Overall, very pleased with this new dish I learnt from 'the meat men'. 

#thankyoufor sharing

Definitely a keeper!

Adopted from http://themeatmen.sg/sambal-stingray/

Ingredients:

Sambal

1. 20g dried chillies
2. 20g belacan
3. 80g red chillies
4. 150g shallots
5. 60g garlic
6. 40g lemongrass
7. 25g ginger
8. 40g palm sugar
9. 2 tbsp tamarind mixed with 3 tbsp hot water
10. 1 tsp salt
11. 100ml oil

 

Stingray

1. 1 stingray wing around 500g
2. 1 tsp salt
3. 2 A4 size banana leaf
4. 3 tbsp oil

Instructions

1. Soak 20g dried chillies hot water for 30 mins
2. Dry-fry 20g belacan
3. Slice 40g lemongrass
4. Add 80g red chilli, soak dried chillies, 150g shallots, 60g garlic, sliced lemongrass, 25g ginger, toasted belacan, 40g palm sugar, and 2 tbsp tamarind mixed with 3 tbsp of hot water to food processor
5. Blend into smooth paste
6. Add 100ml oil to pan
7. Add sambal paste
8. Add 1 tsp salt and stir fry sambal til oil starts to split
9. Dry wipe a 500g stingray wing & cut slits on both sides
10. Sprinkle with 1 tsp salt, and add 3 tsp oil to pan
11. Place an A4 size banana leaf on top
12. Spread sambal paste to cover one side of the stingray wing
13. Add stingray wing to pan sambal side down
14. Cover and cook for 5-6 mins
15. Spread sambal on the other side of the wing
16. Place back into the pan on the flip side with a new banana leaf
17. Cover and cook for another 5-6 mins

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