Ingredients
| Ingredient | Quantity |
|---|---|
| Smoked stingray (Ikan Phe) | 1 piece (cut into cubes) |
| Garlic | 9 cloves |
| Shallots | 9 pieces |
| Basil leaves (Kemangi) | 4 leaves |
| Sun kara (spicy sauce) | 5 tablespoons (adjust to taste) |
| Bird’s eye chilies | 5 whole |
| Salt | To taste |
| Pepper | To taste |
| Sugar | To taste |
| Flavor enhancer | To taste |
Instructions
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Prepare the Stingray: Rinse the smoked stingray thoroughly and cut it into bite-sized cubes. Set aside.
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Sauté Aromatics: Thinly slice the shallots and garlic. Heat oil in a pan and fry the shallots and garlic until fragrant.
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Cook the Fish: Add the cubed stingray to the pan, sautéing until the fish turns slightly brown.
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Add Liquid: Pour in enough water to submerge the fish. Allow it to simmer for about 5-10 minutes.
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Incorporate Flavors: Stir in the sun kara to reach your desired thickness. Add the basil leaves, whole chilies, and season with salt, sugar, and pepper to taste. Mix gently.
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Serve: Remove from heat and serve hot, enjoying the aromatic flavors of this traditional dish.
This delightful Mangut Ikan Phe combines rich, smoky flavors with the freshness of herbs, making it an ultimate dish for any seafood lover.