Thursday, November 25, 2010

Asam Pedas Stingray 亚叁浦鱼 - Featured in Group Recipes


Nyonya Cuisine


Following my last post, the second dish served last Saturday night by our guest chef was the famous Nyonya Asam Pedas (Sour and Spicy) fish. We used Stingray (Skate Wings), which was a common fish for curry because of its not so flaky texture and the ability to withstand long simmer.  In addition, it has no tiny sharp bones which makes it very easy to eat. If you are not used to cook this fish, you can opt for pomfret or mackerel or any fish steak that does not flake easily.
That night other than the Lo Ark , this sour spicy dish was another big hit that teased our appetites to second and even third servings of rice J
Asam Pedas Stingray 亚叁浦鱼 - Featured in Group Recipes 25/11/2010


ASAM PEDAS STINGRAY


Cooking time: 30 minutes
Serve : 8


INGREDIENT:
2 kg stingray, cut into small pieces (alternatively, use mackerel or fish steak)
2 tomatoes, quartered
Lady's fingers/Okra (optional) – steam to cooked
2 tbsp turmeric powder
1 tbsp fish curry powder
Mint leaves, for garnish


ASAM PASTE: (BLEND)
10-15 dried red chilies, soaked till soft, drained, deseeded, cut into small pieces
10-12 shallots (est. 250g) , cut into small pieces
2cm thick belacan (shrimp paste)
4 stalks lemongrass, use the white part, cut into small pieces
Adequate cooking oil to blend the paste


TAMARIND JUICE
100g tamarind pulp (depend on tamarind use and your preferred sourish)
4-5 cup water

SEASONING (To your taste)
2 tbsp sugar
Salt to taste


METHOD:
1. Soak the tamarind pulp in 4 cups water, strain and keep the liquid. Set aside.
2. Blend dried red chilies, shallots, belacan and lemongrass, add in adequate cooking oil to blend the spices into a fine smooth paste.
3. Add turmeric powder into paste and stir to mix.
4. Heat the wok, add 2 tbsp oil and sauté the blended asam paste on medium heat until fragrant.

5. Once paste starts to splatter, add in tamarind juice, tomatoes, daun kesum (Vietnamese Mint), and bring to a boil on high heat.

6. Add seasoning and taste test, if soup tastes not sour enough add in more tamarind juice.
7. Add in stingray and simmer for 10 minutes or until cooked.
8. Last add in cooked lady's fingers and simmer for another 5 minutes.
9. Final taste test, add in more sugar if too sourish or salt if too blend.

10. Garnish with mint leaves and serve with white rice.


亚叁浦鱼


烹饪时间:30分钟

材料
2公斤浦鱼,切成小块
2个番茄
羊角豆/秋葵(可选) - 蒸熟
2汤匙黄姜粉
1汤匙咖喱
越南薄荷叶
薄荷叶,装饰用

亚叁酱料
10-15 只干辣椒,泡软,沥干,切成小块
10-12葱头(估计250克),切成小块
2厘米厚的马来栈(虾酱)
4支香茅,使用白色部分,切成小块
适量烹调油

亚叁(罗望子果)汁
100克罗望子果肉(取决于罗望子和自己的喜好的酸度)
4-5杯水

调味料(你的口味)
2汤匙糖
适量盐

方法:
1。罗望子果肉浸泡在4杯水成汁。备用。
2。把干辣椒,葱,马来栈和香茅,加入适量的烹调油用搅拌机打成糊状。
3。亚叁酱料加入黄姜粉,搅拌均匀。
4。烧热镬,加入2汤匙油,爆香亚叁酱料。
5。加入亚叁汁,西红柿,越南薄荷叶,煮开, 加入调味。如果不太酸 添加亚叁汁。
6。放入浦鱼煮10分钟或至熟。
7。最后加入羊角豆煮5分钟。
8。测试口味如太酸或太淡,添加适量调味。
9。用薄荷叶装饰,配上白米饭。

9 comments:

  1. Ooohhh speaking of Stingray, I totally miss the Sambal Stingray cooked on a banana leaf... your recipes and photos always make my mouth water. I am seriously hungryy and craving Msian dishes!!

    ReplyDelete
  2. Hey Yin, you've got a great blog here. Thks for leaving your comments @ Luxury Indulgence!

    When I saw the Stingray title, I thought you must be living in either S'pore, M'sia or Indonesia. Hahaha! Wonderful recipe :)

    Yin, appreciate if you could vote for my Delicious Ham & Mushroom Steamed Fish & you’ll also stand a chance to win a Samsung Microwave Oven! U can vote once a day until Nov 28 :) I thank u in advance! Looking fwd to more sharing!

    ReplyDelete
  3. I have never tried stingray before and this recipe sounds like the way to start with. That looks so havenly!

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  4. ouucchh.. I miss stingray ssooo much! :((
    I hardly can find it in Turkey.. back in my hometown we cook this way also and some time we eat it smoked stingray with "sambal" sangat pedas... hmm...*drooollliinngg.. :P

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  5. i'm a little afraid to try stingray and haven't tried one myself but your stingray dish looks delicious!

    ReplyDelete
  6. This sounds simply delicious! Sadly we cannot get some of your key ingredients locally so I'll live vicariously through your fabulous posts!

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  7. Kim:
    Thanks, Malaysian curry is always the food I missed most.

    Blackswan:
    Thanks for your visit, hope to have you back. I've voted :-P

    Indonesian:
    Yes, sambal and stingray what a perfect match!

    January:
    I know, not many other than South East Asian dare to try as the name devil fish might have scared you off hahaha....

    Boulder Locavore:
    I presume you can opt for ready made curry paste and added in tamarind juice to do the magic :-P
    Tes:
    You can use other cat fish to replace stingray.

    ReplyDelete
  8. Thanks to aunty, make us feel like we are in Malaysia. Ohhh.... I miss my mum's curry fish too.

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  9. Great Article :)
    Thank you for the recipe
    I will try to cook

    ReplyDelete

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