材料

魔鬼鱼1千克
洋葱丝适量
酸柑适量

叁峇酱

红辣椒100克
指天椒10克
干辣椒50克
峇拉煎50克,碾碎
虾米20克
姜末50克
青葱碎50克
蒜茸50克
黄姜粉10克
石栗粉20克
花生碎50克
糖和盐适量

做法

  1. 把红辣椒、指天椒和干辣椒用搅拌机搅碎待用。
  2. 加热适量清油,把峇拉煎炒香。依次加入虾米、青葱碎、蒜茸继续炒香。
  3. 加入辣椒混合物、姜末、黄姜粉、石栗粉和花生碎,继续翻炒15分钟后加入糖和盐调味,关火待用。
  4. 热锅,加入魔鬼鱼,加盖小火烹煮至八分熟。
  5. 淋上叁峇酱继续加盖烹煮至肉质熟软即可。

Sambal Stingray

Ingredients

1kg stingray
some shredded onion
some lime

Sambal

100g red chilli
10g chilli padi
50g dried chilli
50g belachan, grated
20g dried shrimp
50g minced ginger
50g chopped spring onion
50g minced garlic
10g tumeric powder
20g candlenut powder
50g grated peanuts
some sugar and salt

Method

  1. Blend red chilli, chilli padi and dried chilli in blender. Set aside.
  2. Heat up some oil. Saute belachan until fragrant. Add dried shrimp, chopped spring onion and minced garlic in order and stir-fry until fragrant.
  3. Add in blended chilli mixture, minced ginger, tumeric powder, candlenut powder and grated peanuts. Continue to stir-fry for 15mins. Season with sugar and salt. Turn off heat and set aside.
  4. Heat up pot. Add in stingray and cook over low heat with cover until 80%cooked.
  5. Pour sambal over stingray and continue cook with cover until tender.
食谱提供:
Mandarin Orchard
地址:333 Orchard Road
电话:6737 4411

示范厨师:
菅谷勇喜 Yuki Sugaya
四川饭店总厨 Shisen Hanten Sous Chef
李国宁
话匣子副厨师长 Chatterbox Assistant Sous Chef

text: 若昕 photo: Kin@Say Cheese Studios