Stingray with Taucheo Chilli and Salted VegetablesStingrays are sometimes sold at the wet market and we buy it once in a blue moon. The most common method to cook stingrays are to grill them after marinating them in some spicy sauce. In fact, most hawkers selling grilled seafood will have stingrays amongst other seafood available.
We don't grill our food at home because...we don't have a grill in the first place. But what we do like is to cook the stingray with taucheo chilli and salted vegetable. The taucheo chilli gives the stingray a slight spicy taste whilst the salted vegetable lends an interesting salty twist to the dish. Taucheo is preserved soya beans which are bought from grocers in bottles. The salted vegetables mentioned are also known as kiam chye (in hokkien) or preserved mustard leaves.
Stingrays can have a rather "fishy" smell and that's one of the reasons why it is cooked with chilli. By past experience, we find that the ones where the white-coloured flesh is riddled with black dots are tastier and have less "fishy" smell. If anyone can share the name of this specie or why it is riddled with black dots, that would be most appreciated.
This is my recipe for Stingray with Taucheo Chilli and Salted Vegetables.
Ingredients
Method
Heat oil in wok. Add chilli, garlic and ginger and stir till fragrant or slightly brown. Add taucheo and salted vegetables (preserved mustard leaves). Stir fry for 30 seconds.
Add stingray and stir till the meat is turns colour / cooked on the outside. Add water and close lid. Cook for 2 minutes on high heat (till stingray is thoroughly cooked).
Add a dash of white pepper and sugar to taste prior to serving.
Technorati Tags : Stingray , Recipe , Chinese Food
We don't grill our food at home because...we don't have a grill in the first place. But what we do like is to cook the stingray with taucheo chilli and salted vegetable. The taucheo chilli gives the stingray a slight spicy taste whilst the salted vegetable lends an interesting salty twist to the dish. Taucheo is preserved soya beans which are bought from grocers in bottles. The salted vegetables mentioned are also known as kiam chye (in hokkien) or preserved mustard leaves.
Stingrays can have a rather "fishy" smell and that's one of the reasons why it is cooked with chilli. By past experience, we find that the ones where the white-coloured flesh is riddled with black dots are tastier and have less "fishy" smell. If anyone can share the name of this specie or why it is riddled with black dots, that would be most appreciated.
This is my recipe for Stingray with Taucheo Chilli and Salted Vegetables.
Ingredients
- 400 grammes of stingray (wash thoroughly and cut to bite sizes)
- 3 to 4 red chillis (remove seeds and pound finely. Use more chilli if you like it spicier)
- 3 bulbs garlic (chopped finely)
- 4 slices of ginger
- 2 teaspoons taucheo (preserved soya beans)
- 3 to 4 leaves of salted vegetables julienned (kiam chye / preserved mustard leaves)
- 1 tablespoon cooking oil (preferably palm oil)
- 1/2 cup water
- Dash of white pepper
- Sugar to taste
Method
Heat oil in wok. Add chilli, garlic and ginger and stir till fragrant or slightly brown. Add taucheo and salted vegetables (preserved mustard leaves). Stir fry for 30 seconds.
Add stingray and stir till the meat is turns colour / cooked on the outside. Add water and close lid. Cook for 2 minutes on high heat (till stingray is thoroughly cooked).
Add a dash of white pepper and sugar to taste prior to serving.
Technorati Tags : Stingray , Recipe , Chinese Food
