Flower Sting Ray in Hot Sour Sop - Asam Pedas Ikan Pari Bunga

Good day from Mcburn's Kampong Kitchen to all of you and get new recipe for you to try it at home. "Enjoy cooking and live life"

ASAM PEDAS PARI BUNGA

 

Ingredients / Bahan2

500gm Flower Sting Ray 100gm Lady Finger (Small-Medium Size) 6 Pieces of  Fresh Red Chilly 50gm Dried Red Chilly 1 Bundle of Kesom Leaf 10gm of Tamarind ½” of Prawn Paste 5 Shallots 4 Clove of Garlic 1 Medium Size Onion 1 Tsp. of Sugar Salt To Taste 5 Tbsp. of Cooking Oil 4 Cup of Water

500gm Ikan Pari Bunga 100gm Kacang Bendi (Saiz Kecil-Sederhana) 6 Biji Cili Merah Segar 50gm Cili Merah Kering 1 Ikat Kecil Daun Kesom 10gm Asam Jawa ½” inchi Belacan Segar 5 Biji Bawang Merah 4 Labu Bawang Putih 1 Biji Bawang Besar Saiz Sederhana 1 Sudu Kecil Gula Garam Secukup Rasa. 5 Sudu Besar Minyak Masak 4 Cawan Air

Preparation of Ingredients/Penyedian Bahan2 [Time: 20 Minutes)

Cut the stingray to 2” x 2” cube like, clean it and put it aside. Cut the tip and clean the lady Finger, so with chilly and Kesom Leaf. Grind finely, dried Chilly, prawn paste, Shallots, Garlic, Onion, Sugar and a pinch of salt.

Potong dadu sebesar 2”x2” bersihkan dan simpan dulu. Bersihkan potong Kacang Bendi pada tangkainya,Daun Kesum dan Cili Merah Segar. Kisar halus cili kering, belacan, bawang kecil, bawang putih dan bawang besar juga gula dan sedikit garam. Tentukan ia sebati dan kisar halus.

How To Cook?/ Bagaimana Memasaknya? [Time: 15 Minutes)

In a preheated wok or cooking pot, add in cooking oil. Once the cooking oil is ready add in all the grinded ingredient, water and stir the mix gently until cook and well blend. Cook for about 8 minutes, adds in the Sting Ray Cuts, then the lady finger, Kesom and fresh red chilly. Stir for about 3-4minutes, add in the Tamarind and finally salt to taste. Let it simmer for another 3-4 minutes.

Didalam kuali atau periuk yang telah dipanaskan, masukan minyak masak. Kemudian masukan semua bahan yang dikisar, air dan kacau rata lebih kutang 8 minit sehingga mendidih.Kemudian masukan Ikan pari, kacang bendi, Kesom dan cili merah segar, gaul dan kacau rata, biar hingga mendidih selama lebih kurang 3-4 minit lagi.Masukan Asam jawa dan garam cukup rasa, kacau rata kemudian biar pada api tahap kecil.

Notes / Nota;

·         To ensure the gravy to thicken and acquiring smooth texture add in tamarind towards the end together with the seed. The seed contain thickening agent

·         Bagi memastikan gulai asam pedas pekat dan berperisa masukan asam jawa dengan bijinya sekali sebagai bahan pemekat.

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