INGREDIENTS:
(A)
600 g stingray fish
8 okra or lady fingers
2 tomatoes, cut into wedges
(B) Spices
5 fresh ginger, sliced (1 cm per slice)
5 shallots
5 cloves of garlic
2 large onion , sliced
2 buds ginger flowers, cut into 2-3cm
16 g belacan
3 stalks lemongrass, sliced
12 g galangal, lengkuas
2 tsp tumeric powder
12 dried chilli , soaked
2 candlenuts
50 g cooking oil
(C) Tamarind juice
3 tbsp tamarind pulp
800 ml water
½ tsp salt (to taste)
1 tsp sugar (to taste)
COOKING METHODS:
1
- Place (B) spice ingredients into the mixing jar to blend.
Select preset mode R - SMOOTHIES - RUN Auto Settings: Timer: 30 Seconds / Speed: 10
- Scrape down and add cooking oil to sauté until fragrant.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature : 110°C
2
- Add in (A) ingredients - stingray fish , okra and (C) ingredients - tamarind juice into the mixing jar to cook.
Settings: Timer: 10 Minutes / Temperature : 110°C
3
- Transfer to a large bowl and serve hot with rice.
Nutrition Facts
5 servings
Serving size
Ingredients
INGREDIENTS:
(A)
600 g stingray fish
8 okra or lady fingers
2 tomatoes, cut into wedges
(B) Spices
5 fresh ginger, sliced (1 cm per slice)
5 shallots
5 cloves of garlic
2 large onion , sliced
2 buds ginger flowers, cut into 2-3cm
16 g belacan
3 stalks lemongrass, sliced
12 g galangal, lengkuas
2 tsp tumeric powder
12 dried chilli , soaked
2 candlenuts
50 g cooking oil
(C) Tamarind juice
3 tbsp tamarind pulp
800 ml water
½ tsp salt (to taste)
1 tsp sugar (to taste)