Asam Pedas Stingray

Ingredients

300 gm stingray
5 shallot - blend
3 cloves garlic - blend
50 gm dried chillies - blend
1 cm ginger - blend
1 cm galangal - blend
1 cm fermented shrimp paste - blend
1 sprig daun kesum
1 stalk bunga kantan - cut into 4
1 stalk lemongrass - chopped
1 cm fresh turmeric - thinly sliced
Coconut oil
Tamarind paste - mix with water and seived
Plain water
Salt to taste
Sugar to taste

Method:

1. Heat oil in wok over a medium fire. When hot, stir fry shallots, garlic, dried chillies, ginger, lengkuas and shrimp paste until fragrant and oil separates.
2. Add in daun kesum, bunga kantan, lemongrass and tamarind paste. Stir to mix well until boil.
3. Add water, sugar and salt to taste. Stir and wait until it boil for a while.
4. Add stingray and wait until it well cooked. Turn off fire.
5. Ready to serve.