Recipe Sambal Stingray (Grilled Stingray-Skate with Chili Barbeque Sauce) Ikan Pari Bakar Bumbu SambalPedas
DENTIST CHEF | Dentist chef,  just a dentistry student who practice  the dentist's cooking recipes in a dentist's kitchen
DENTIST CHEF | Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen
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Ingredients

  • 7 of the list of CNN
  • 2 hours, unfortunately i forgot ask the fish monger add some ice on it; the heat in my trunk iniciate the fermentation of urea become amonia and made a very unpleasant piss or urine smells that made me had to discarded it. So, it’s very important to keep your stingray cold as possible from the freshmarket to your own kitchen, ask the fish monger to put some ice on the shopping bag.
  • 1 kg stingray or skate wing, cut into individual portion
  • 1 kaffir lime juice to marinate the stingray
  • 50 gr ripe cherry tomato, thinly sliced
  • 3 lemongrass, use the tender white part only
  • 1/2 onion, julienned
  • 100 gr cayenne chili pepper
  • 50 gr bird eye chili pepper
  • 100 gr ripe cherry tomato, finely diced
  • 100 g shallots
  • 50 g garlic
  • 15 g ginger
  • 2 lemongrass, use the tender white part only
  • 1 tbsp tamarind paste
  • 15 g terasi or belacan (fermented shrimp paste)
  • 30 g palm sugar, roughly chopped
  • 1/2 cup olive oil
  • salt and pepper to taste
  • How To Make Chili Sambal Barbeque Sauce Recipe

Instructions

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