Smoky Stingray Sambal Delight

Sambal Ikan Salai Pari

Ingredients

• Main Ingredients:

  • 1 kg smoked stingray (ikan pari salai)

• Spice Paste:

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  • 7 cloves shallots
  • 4 cloves garlic
  • 13 bird’s eye chilies (cabe rawit)
  • 2 candlenuts (kemiri)
  • Salt, sugar, and pepper to taste

Steps

1. Prepare the Stingray:

   • Cut the smoked stingray into desired pieces.

2. Prepare the Spice Paste:

   • Blend or pound the shallots, garlic, bird’s eye chilies, and candlenuts into a smooth paste. Pounding the ingredients gives a better texture and keeps some of the chili’s coarseness.

3. Cooking:

   • Heat some oil in a pan and sauté the spice paste until fragrant.
   • Season with salt, sugar, and pepper according to your taste.

4. Combine and Cook:

   • Add the smoked stingray pieces into the pan.
   • Stir well until the spice paste evenly coats the stingray pieces.

5. Finish and Serve:

   • Cook until the flavors meld together and the stingray is heated through.
   • Once done, transfer to a serving plate.

6. Enjoy:

   • Serve hot and enjoy your Sambal Ikan Salai Pari!

Happy cooking! 😊😊