Saturday, August 28, 2010

Sambal Tumis Ikan Pari


My style to Sambal Tumis Ikan Pari? Different. Not the standard sambal kinda and stingray in one. Why? Haha! Basically I blended the ingredients for sambal (Assam Fish Curry, Chilli Soy Fish & Sambal Bilis Petai) and this raw sambal (Fried Kembung Assam Sauce) tipped over stringray placed on banana leaf and cooked by placing the wok/kuali lid atop. That's its foodies and the outcome? Our Malaysian Malay style to cooking ikan pari/stingray. Our Malaysian herbs scented, spicy and tangy Sambal Tumis Ikan Pari.

Ingredients
Sambal Paste
Blend/ground/ground
1/2 inch ginger
5 garlic
1 medium size onion
1/2 inch fresh turmeric/kunyit
1/2 inch galangal/lengkuas
1 lemongrass/serai
1 tomato
5 dried red chillies
1 tbsp lime/lemon juice
Salt to taste

Other ingredients:
2  medium size ikan pari
Banana leaf (as needed)
Just that bit of oil

Method:
In a non-stick pan, place banana leaves, drizzle oil, add sambal paste and place the fish over.  

Place another piece of banana leaf atop , gently press over fish and cover with lid.
Cook over low heat for about 15-20 minutes
Then turn to cook the other side.
(Note; in between check if fish is thoroughly cooked)



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