Stingray

Stingray • Tomato • Shallot big

medium stingray fish - cut into pieces • large onion - thinly sliced • tomatoes - slices • green chili - cut into slices • stems of curry leaves • garlic and 1 inch ginger - blend/mash/grated • baby corn - cut small • fish curry powder • chili powder • garam masala powder • spices mix (fenugreek, fennel, mustard seed, cumin and urad) • tamarind water •

salt 200g using for stingray for cleaning • ginger • onion • garlic • string beans • salt and pepper • turmeric powder • coconut powder

stingray or any fish • kalamasi juice or lime juice • oil • small slice onion • light soy sauce • spicy sauce (sambal) please refer to my recipe (SPICY SAUCE (SAMBAL SAUCE) • slice cucumbers • small kalamasi • small slice onion

Red stingray cut bite size chunks • Solt • Powered cumin • Powered cilantro • coarse ground black pepper • Garlic slice and slim cut • Olive oil • White Wine : chardonnay is best

Stringray ( cut into pieces) • Salt + Pepper • oil • green chili (sliced) you can change it with paprika • garlic (sliced) • shallot (sliced) • oil • Fermented Soyben Paste • tomato.(sliced)

stingray wings • soy sauce • rice vinegar • white wine • dried ginger • dried garlic • Teriyaki sauce • Sesame oil • sesame seeds • sugar • lemon juice

stingray wings • to taste salt, pepper, spices for fish • Worcestershire to taste • lemon 🍋 olive oil • salad for serving • mussels • mustard seeds • yogurt • at will FARMED SAMPHIRE • to taste salt, pepper • juice of half a lemon 🍋

stingray wings • vegetable oil for greasing the mold • paprika flakes with sea salt • For filling: • mustard seeds • teriyaki • soy sauce • balsamic • honey • dry garlic • olive oil • For the marinade: •

-1kg 🐟 stingrays-get a fresh fish • dried chilli 🌶️ (hot) • red onion (big) • garlics • Fresh Turmeric • ginger • shrimp paste (belacan) - (fry without oil until well cooked) • water • Section C: Aroma and garnishing • water • tamarind juice (1/2 fist size of tamarind pulp,soaked into hot water and make juice of it) • vietnamese leaves (Daun Kesum) •

big Stingray fillets • Rock salt • Green chilli finely diced • small Onion finely diced • Ginger and garlic paste • Curry leaves strands • Oil • Salt • Chilli powder • turmeric powder • coriander powder • Mustard seeds for tempering

Stingray fish 500grm • Onion 3 (thinly sliced) • Tomato big 3 nos (thinly sliced) • Turmeric powder • Chilli powder • Coriander powder • Fennel powder • Ginger garlic paste • Garam masala • Apple cider vinegar • Salt to taste • Curry leaves 1/2 cup •

whole Stingray • palm sugar • salt • lemon juice of • vegetable oil • tamarind paste • water warm • banana leaf aluminum foil ] piece of   a large • water toothpicks , soaked in min • kaffir leaves cut into halves [wedges] • onion , sliced , for garnish • cilantro ], for garnish •

Ingredients : • pieces of fresh cut stingray (ikan pari) • shallots • garlic • ginger • lemongrass stalk • shrimp paste (belacan) • red chilli • eye chilli bird (cili api) • bean winged (kacang botol) – sliced • lady ’ s finger (kacang bendi) – sliced • banana leaves tamarind prepare also , , aluminium foil and juice

a capsicum • a big onion • a tomato • Some shoots of spring onion • Stingray Fillet (2) • Salt and pepper (sprinkleful) • Belachan chilli (teaspoon)