Been searching around for this type of BBQ stingray in KL but to no avail. Saw the recipe on youtube, decided to give it a try, guess what? It's incredible, definitely matches or better than those sold in Sarawak (Sibu) & Singapore.

This post has been edited by Xccess: Feb 25 2017, 11:03 AM


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Here is the source.




This post has been edited by Xccess: Feb 23 2017, 07:23 PM

nice!

Thanks. If you wanna do this, make sure when buying stingray from wet market, pick up the fresh ones to take a sniff at it, stay away from those with ammonia odor.

Stingrays urinate when caught, if not properly handled, it will leave nasty ammonia smell therefore destroying the meat. You don't wanna cook those, totally inedible.

do you know that most of those sambal purchase from MALAYSIA?

This post has been edited by stupiak07: Feb 23 2017, 08:11 PM

You mean to say Sambal recipe originated from Malaysia? The Sambal I'm using is made from scratch based on recipe gathered online.

This post has been edited by Xccess: Mar 9 2017, 01:42 PM

I mean those food seller come in malaysia and purchase those sambal back to singapore weekly. Although some does manage to purchase the sambal recipe from local ikan bakar seller.

So, yes the recipe originate is from malaysia

This post has been edited by stupiak07: Feb 23 2017, 08:34 PM

Lol...whatever. Next an Indon is gonna come in and argue Sambal is from Java Indonesia. Gimme a break.

When cooking sambal, no need so much oil as the video.

When cooking the fish, just use water. No need oil

Damn, looks delicious man.. good job!

Thanks mate. Give it a try, I'm sure you'll like it.

Well Indonesia does have lots of different types of original sambal from each respective areas and tribes, each can be very unique and different than the others, plus way more spicy, nothing remotely close to so called 'Malaysian sambal'. On the other hand Malaysian sambal are mostly the same, not spicy also but more sweet. Just like the so called 'chilli sauce' sold here either in supermarket or provided on fast food restaurants, they're more just sweet sauce and nothing chilli about them coz no real kick of spiciness and different variations. If you ask me, Malaysian sambal or chilli paste/sauce are just child's play, not really sambal.

Btw your stingray does look appetizing. Is it as good as the one in Mid Valley Oasis food court?

This post has been edited by 6UE5T: Mar 9 2017, 01:22 AM

importing sambal, an easy product to make, is a stupid business move.

Lets leave this sambal debate aside as my intention is to share a good recipe. This was done few days after eating Portuguese Grill in MV, much better because fish was fresher, sambal tasted more flavorful and less oily.

Wife requested me to do it again next week. Ran out of banana leaf, gonna get some coming weekend.

This is my Sambal Belacan recipe,
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1) 70 grams - Dried chilies (Rehydrate in water for 30 mins)
2) 130 grams - Garlic
3) 300 grams - Shallots
4) 80 grams - Lemongrass (Use the lower stem)
5) 100 grams - Red Chilies
6) 2 x Chili padi (Adjust according to individual preference)
7) 50 grams - Belacan (Toast it on frying pan till chunks dried up and break down into powdery/sandy form)
8) 4 x Candlenuts
9) 50 grams - ginger

10)100 grams - Palm sugar
11) 40 grams - Tamarind Paste (Mixed with 4 Tablespoon of water, remove pulp and seeds)
12) 2 Teaspoon of salt (Adjust according to individual preference)

Frying oil ratio is about 1:1 of chili paste.

*Item 1-9 will need to blended with food processor.
*Item 10-12 set aside, to be added later.

(The amount of ingredients will make around 1 litre of Sambal belacan.)
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This post has been edited by Xccess: Mar 9 2017, 08:32 PM


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I've used the same sambal for squid too.


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nice recipe. could try when i go picnic next week. maybe i will add a bit of cumin in it

Ya, can fine tune according to your liking.

Wah must be very good then!

Looks really good..
Thanks for sharing!
Time to experiment soon!