Ingredients Jump to Instructions ↓

  1. 1 1/2-2 lb whole Stingray/skate wing, cleaned

  2. 1 1/2 tsp palm sugar or dark brown sugar salt juice of

  3. 1 lemon /lime

  4. 2 tbsp vegetable oil

  5. 1 tbsp tamarind paste

  6. 1 cup warm water a large piece of banana leaf

  7. 2-4 toothpicks, soaked in water

  8. 3-4 fresh lime, cut into wedges

  9. 1 onion, sliced, for garnishA few sprig s fresh coriander leaves

  10. 8 shallots, peeled

  11. 4 garlic, peeled

  12. 1 inch fresh ginger, peeled

  13. 2 stalks lemongrass, tender ends only

  14. 4-6 dried chilies, softened in hot water

  15. 1 1/2 tsp belacan , also spelt belachan or blacan

  16. 8 - 10 large fresh oysters or 1/2 lb frozen oysters

  17. 2 tbsp tapioca starch

  18. 1 tbsp rice flour

  19. 8 tbsp water

  20. 2 cloves garlic, finely chopped

  21. 3 whole eggs, beaten

  22. 1 tbsp light soya sauce

  23. 1 tbsp chinese wine Ground white pepper Sprigs of cilantro and chopped spring onions for garnishing

  24. 1 whole chicken about 3 lbs, cut in pieces and deboned Oil for deep frying

  25. 12 fresh shitake mushrooms, quartered(if using dried mushrooms - soak in warm water)

  26. 10 button mushrooms , halved

  27. 2 1/2 inches ginger, sliced

  28. 1 1/2 lb large potatoes, peeled and thinly sliced lengthwise

  29. 1 tbsp butter Marinade

  30. 2 tbsp light soya sauce

  31. 1 tbsp dark soya sauce tbsp oyster sauce

  32. 1 egg, lightly beaten salt and pepper to taste Sauce

  33. 1 tbsp oil

  34. 5 cloves garlic, finely chopped

  35. 1 whole star anise

  36. 1 stick cinnamon about 1 1/2 inches long

  37. 1 tsp five-spice powder

  38. 3 tbsp oyster sauce

  39. 4 tbsp chinese wine

  40. 3 tbsp light soya sauce

  41. 1 tbsp dark soya sauce

  42. 1 tsp sesame oil

  43. 2 tsp sugar

  44. 2 cups chicken stock

  45. 2 tsp cornstarch, mixed with

  46. 2 tbsp water

Instructions Jump to Ingredients ↑

  1. Rub stingray with lemon/lime juice and salt, set aside for 10 mins. In a small bowl, mix tamarind paste with warm water, strain, discard seeds, set aside. Using blender/food processor, grind shallots, garlic, ginger, lemongrass, dried chilies , vegetable oil and belacan. Cook the ground paste in the microwave on high until fragrant. Add tamarind, sugar, salt to taste, cook further until sauce is slightly thickened, 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 Serves Read More... Wash the oysters and drain well. Mix both tapioca starch and rice flour together with the water to ake a very thin batter. Heat a large heavy frying pan until very hot and add oil. Pour in the batter and cook for about 15 seconds until batter is half set before adding in the eggs. When the eggs are almost set , make a hole in the center by pushing the egg and batter mixture to the side of the pan. Pour in a little more oil and fry the garlic for a few seconds. Mix, then season with soya sauce, chinese wine and pepper. Add oysters and cook just long enough to heat through. Garnish and serve immediately accompanied by Chili Sambal. Chili Sambal 10 bird's eye chilies, chopped 20 red chillies, chopped 10 cloves garlic 1/2 cup oil 2 tbsp tomato paste 1 tbsp dried prawns, soaked and pound or blend 5 tbsp lime juice 1 tbsp sugar Salt and pepper to taste Pound and blend the chilies and garlic to obtain a fine paste using all the oil to keep the blades turning. Pour blended ingredients into a large microwaveable bowl and add in tomato paste & dried prawns. Cook on high for 5 minutes and continue to cook until the chili is fragrant. Add in lime juice and sugar, then season with salt and pepper to taste. Allow to cool. . Serves Read More... Combine the marinade ingredients, mix with the chicken and set asde to arinate for 10 minutes. Pat the chicken dry and deep fry in very hot oil until half cooked. To prepare the sauce, heat 1 tbsp oil in a saucepan and stir fry the garlic, star anise and cinnamon stick for 1 minute. Add the deep-fried chicken, both types of mushrooms and ginger. Stir fry for 3 minutes, then add remaining sauce ingredients, except for the cornstarch mixture. Simer for about 2 minutes and season to taste, then add the blended cornstarch. When the sauce thickens a little, remove from heat and set aside to cool. Pan fry the thinly sliced potatoes with butter and oil until half cooked. Line an oven-prrof bowl with the half-cooked potatoes, making sure they overlap. Fill with the cooked chicken mixture and cover with remaining potatoes. Bake in a hot 400f oven for about 5 - 7 minutes. Unmould and serve hot. Serves Read More...


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