We do find time to de-stress by driving out of Singapore. Normally it's a day trip out to Malaysia and my other-half favourite's hunt will be Malacca. One of his must stop location iin Malacca is at Pantai Kelebang where there are rows of stall selling fish fresh out of the sea. So this recipe using stingray is the fish fresh out of Malacca sea.
Ingredients:
Ingredients A
1 medium size stingray
30 dried chillies
2 medium size onions
4 clove garlic
4 candle nuts (buah keras)
1 stalk lemon grass, slice thinly
toasted shrimp paste
Ingredients B:
2 tbls tamarind juice
3 lime leaves - slice thinly
salt
sugar
msg (optional)
Methods:
1. Clean and wash stingray in lime juice/tamarind juice. Rub with salt and fry in non-stick pan.
2. Grind ingredients A into fine paste. Heat wok and fry the paste till fragrant.
3. Add tamarind juice and little bit of water. Then add salt, sugar and msg (optional) and cook for a while longer.
4. Once cook, pour over fish.
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