4 slices Ikan Tenggiri /500 g stingray
10 small ladyfinger – washed and steamed half-cooked
1/2 pineapple – sliced
1 brinjal (optional)
1 bunga kantan – halved
1 big tomato – quartered
4 sprigs laksa leaves (daun kesom)
salt and sugar to taste
1 Knorr ikan billis cube
500 ml water (400 ml fresh coconut water + 100 ml water) or plain water
100 ml coconut cream (optional)
125 ml tamarind water (2 tbsp tamarind paste)
3 pieces dried tamarind (assam gelugur) (optional)
25 dried chillies – soaked in hot water till soft and cut/3 tbsp chilli paste
2 fresh red chillies
3 pieces candlenut (buah keras)
2 stalks lemongrass
1 inch galangal
1 inch ginger
1 inch fresh turmeric
1 big red onion
6 small shallots
3 cloves garlics
1 inch toasted belacan
50 ml water
1) Soak Ikan Tenggiri/stingray in lime/tamarind water for 10 minutes (this is to remove fishy smell). Coat with 1 tsp corn flour and set aside.
2) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add tamarind water, water, ikan billis cube, assam gelugur and laksa leaves. Bring to a boil and lower heat to medium, add pineapple, brinjal and simmer for 5 minutes.
3) Add Ikan Tenggiri/stingray and tomatoes, season with salt and sugar. Taste accordingly and simmer till stingray is just cooked. Add steamed ladyfinger and cooked for a further 2 minutes.
4) Serve hot with white rice and crispy salted fish.