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Stir Fried Stingray with Bean Paste

Initially when  I got a piece of nice stingray (ikan pari) from the wet market, I thought of grilling (baking with my oven). Thanks to tips from Jesselyn, I decided to stir-fried and it really taste yummy!!

Recipe

• Stingray (not sure what’s the weight but it is about Rm8)
• ginger cut to strips
• dry cillies soaked (about 5 stalks)
• 2 tablespoon Taucu (bean paste)
• 1 tsp minced garlic
• salt and sugar to taste
• some water for the gravy

Method:

• Clean stingray and cut into pieces. Leave aside
• Heat up oil on wok and fry ginger strips till golden yellow
• Add in garlic, bean paste and dry chillies till fragant
• Add in fish cubes
• Once cook, add some water and seasoning

Verdict: I love the gravy! Even hubby thinks that this dish is really yummy.

Next round I shall try to steam with ingredients suggested by Jessie as following:

1. Rub some salt all over the stingray.
2. Steam them in a plate.
3. Prepare soya sauce + red chili + garlic + small onion + one lime.
4. optional put cincalok

When my SIL comes back from her ski vacation, I will try to cook this dish again with some other kind of fish she brings back.

This is a very unique recipe as i have never came across such steam mee sua in any cookbooks or recipe. Contributed by Alicia. Miss this dish so much. Should be doing it again very soon after a good vacation during the weekend at Genting with our free hotel rooms.

Ingredients
240g mee sua (about 8 stalks, rinsed), 700ml water,250g pumpkin (thinly sliced), 6 black mushroom, 3 clove garlic, 5 clove shallots, and Optional (RM2 shredded pork and 75g dried prawns).

Garnishing – fried shallots, cut chillies and onions
Seasoning – 2T soy sauce, 1T water, 1/2t salt, 1/2t pepper and 1/2 sugar.

Method
1. Fry onion, garlic, then mushroom till fragant. Add pumpkin and fry.
2. Add water and seasoning.
3. Once water boiled, add mee sua and kei chi (for vegetarian, this can replace meat).
4. Fry till dry, pour onto steam plate and steam for 30mins.

Tips: Dish is ready once mee sua looks transparent, with a bouncy surface (test with your finger)

It has been long since I made any Lo Mai Kai. Since everyone loves it, I think i should make some this weekend.

Lor Mai Kai

Preparation and the making

For alternative, instead of steaming the rice as mentioned in my previous recipe , this is another way to prepare the glutinous rice for a better aroma:
1. Sautee some minced garlic and dried shrimps with oil
2. Add soaked grains into pot and continue stirring.
3. Add water (as long it is more than the mixture), salt, sugar and dark soy sauce to taste.
4. Continue stir fry till it becomes lumps (water dried) before adding into those steaming little Lor Mai kai bowls.

OH, once is cooked, I must remember to close my Window Blinds so that the cats will not hop into my kitchen to steal my juicy food!