Blended Ingredients for Sambal
3 cloves garlic
1 inch galangal
3 stalks lemongrass
1/2 inch fresh turmeric
2 tbsp dried shrimps- soaked till soft
1 tbsp tamarind paste – mixed with 2 tbsp water
1 inch toasted belacan
15 dried chillies – soaked in hot water till soft
4 small chilli padi
2 pieces stingray (about 800 g)
(cut 2-3 slits in thicker part )
1 piece banana leaf
1 tsp salt
1 tbsp Knorr Haochi Seasoning powder
1 tsp turmeric powder
1 tbsp corn flour
1 tomato – sliced
1 red onion – cut into rings
1 calamansi/lime – sliced into halves
5 pieces lady finger – sliced (optional_
1 cup petai
1) Marinade stingray with seasoning ingredients for at least 4 hours. Place a banana leaf on a steaming plate and place stringray and a thin layer of sambal over it and steam over rapidly boiling water for 5 minutes. Remove and transfer to baking tray.
2) Heat wok oil and saute blended ingredients till aromatic and oil separates. Season with salt and sugar to your prefrence. Set aside.
2) Pre heat grill to 200 C, line baking tray with aluminium foil and place a banana leaf over it. Spread a bit of sambal over it. Place white side of stingray over it and spread sambal thickly, spread or scattered petai or sliced ladyfinger around the side and bake for 30 minutes or till fully cooked and sambal is sizzling and abit charred.
4) Transfer stingray to serving plate and garnish with tomato, onions and calamansi or lime. Serve hot with Sambal Air Asam.