Celebrating Food! Celebrating Life!

Posts tagged “stingray

Chili and Taucheo Stingray

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Just a quick post to share with all of you a recipe which I’d cooked for lunch today, and incidentally, a dish which I enjoy very much as a child, Chili with Taucheo Stingray. It is a very quick dish to prepare and doesn’t require complicated rempah making. Yet the flavours are so robust and refreshing, excellent to go with rice or Teochew porridge!

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豆豉炒魟鱼 Stir Fried Stingray with Fermented Black Beans

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最近听一位名人说过, 十二岁之前的味蕾能够永久记录下当时对食物的印象,化作永恒的回忆, 这可能就是我们长挂在嘴边的“古早味”或“老味道”。而在我十二岁之前,记忆里的味道,不是学校食堂所贩售的小吃,就是妈妈和外婆所烹煮的那一道道美味的家常菜。 即便走过大江南北,尝过各种异国风情,享受过多样美食飨宴,但至今让我最怀念的,就是家常菜的味道,也就是妈妈的味道。
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Ikan Pari Asam Pedas – Sour and Spicy Stingray

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Weather has been really cranky of late and many around me seems to be down with something. I was suppose to show my “moral support” for a friend Catherine whose hubby and kiddos had fallen sick by cooking porridge for yesterday’s meals but as I was at a local supermarket getting some ”porridge supplies” like century egg, the uber fresh stingray steak at the seafood section was calling out at me!!! I knew I had to bring them home and seems like fate has it that I should have some bunga kantan and daun kesum bought just over the weekend, still hibernating in the fridge. Ikan Pari Asam Pedas it seems destined to be!
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On the Trail of the Phoenix – Ikan Pari Kuah Lada

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Ikan Pari Kuah Lada is a typical dish for everyday meals in a Peranakan household in Melaka and Singapore. It is essentially stingray cooked in a peppery sauce. The piquant flavours carried through the liberal use of white peppercorns and tamarind (asam jawa) makes the sauce (kuah) an excellent drizzling onto some piping hot steamed rice. Being spicy and tart at the same time makes it really moreish for more helpings of rice!
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Rendang Ikan Pari Perak – Stingray Rendang

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Most rendangs that I know of are cooked with beef or mutton. Chunks of meat which have been thoroughly cooked through and through from the prolonged simmering to make the meat so tender that it just flakes and crumbles with the slightest pressure from the fork, they are the kind of rendangs which I enjoy tremendously. Chicken rendang, well… I am a bit “iffy” about this. While I love chicken dishes generally, I feel that poultry doesn’t really do full justice to the rich and exuberant sauce concocted through the melange of spices used. I prefer them in curries. Same as rendangs you would say? Though subtle, there are still underlying differences between the two.

I was searching for a fish recipe for Perak when I came across one which uses stingray. Well done, since it is one of my favorite fish! But what I read next struck me as being really weird! Stingray in a rendang, surely that is unheard of! Then again, stingray does have a much more robust texture than other fish varieties so it might just work… Well, only one way to find out!
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Asam Pedas Ikan Pari Johor – Sour and Spicy Stingray

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We cook asam fish all the time at home. In fact, whenever the belimbing trees are laden with fruits, those few days are asam fish days. For us at home, Ikan Gerang Asam is the default way of cooking asam fish. But of course there are geographical variations to how asam fish is cooked.  Ikan Gerang Asam, the Melakan peranakan of preparation depends heavily on the use of daun limau purut (kaffir lime leaves) amidst other fresh ingredients like lengkwas (galangal ginger) to work up the aromatics! And that most certainly helped to work up an appetite! When I was preparing Laksa Belut Perlis, the famous eel laksa from the most northern Malaysian state in the Peninsula, all the rempah (blended ingredients) were basically boiled together with the broth base without any sautéing. But yet, it was still very delicious. And this month’s MFF brings me down all the way to the far south, to the bordering state of Johor for Ikan Pari Asam Pedas.
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