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) + belacanp/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-caraSemua 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 bakarIkan 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 pari1 tsp turmeric/kunyit powder1 tbsp rice flour

To Be Blended/Grounded1 lemongrass/serai1 inch ginger5 garlic5 shallots1 inch fresh turmeric/kunyit1 inch galangal/lengkuas15 dried red chillies1 inch shrimp paste/belacan - roasted over fire for a couple of mins (can also use the powdered type)oil as neededsalt 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 Stingray12 pcs Lady fingers (pre-boiled)100g Chilli base50g Assam (mix with 75ml water)400ml Stock1 tsp Vetsin1/2 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

Ingredients1½-2 lb whole Stingray, cleaned1½ tsp palmsugar or dark brown sugar salt

juice of 1 lemon2 tbsp vegetable oil1 tbsp tamarind paste1 cup warm watera large piece of banana leaf [Substitute: aluminum foil]2-4 toothpicks, soaked in water3-4 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, peeled4 garlic, peeled1 inch fresh ginger, peeled2 stalks lemongrass, tender ends only4-6 dried chilies, softened in hot water1½ 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..