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Grilled Stingray(recipe and pic)
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Aug 08, 2005 5:59 pm    Post subject: Grilled Stingray(recipe and pic) Reply with quote

I used the rempah which I made today for the Sotong Curry for this.

Go to the Sotong Curry post to get the recipe to make this rempah:
http://www.kitchencapers.net/phpbb/viewtopic.php?t=6945



Ingredients:
2 pcs Sting Ray
5 tbsp Seafood Rempah
3 tbsp olive oil
2 small limes

Method:
1. Lined aluminium foil on a baking tray.
2. Brush one layer of olive oil on it.
3. Put the 2 pieces of fish on top the oil.
4. Spread seafood rempah on top of the fish meat.


5. Drizzle the rest of the oil on top.
6. Grilled in preheated oven 180C for 25 mins.
7. Serve hot with freshly squeezed small limes juice
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Tue Mar 18, 2008 5:24 pm; edited 1 time in total
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cete
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PostPosted: Tue Aug 09, 2005 9:26 am    Post subject: Reply with quote

Gina

This is great on lazy days when u already have the sambal paste in the freezer.
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Gina
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PostPosted: Tue Aug 09, 2005 10:00 am    Post subject: Reply with quote

cete

I have 6 different types of sambal pastes in the freezer. Thus I was able to cook lunch with 5 types of dishes within 2 hours! coffee
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Gina

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thu
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Location: Michigan, USA

PostPosted: Wed Aug 10, 2005 4:05 am    Post subject: Reply with quote

You know, sting ray is not very common in the US market. How does it taste?
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x
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Joined: 26 Jul 2005
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PostPosted: Wed Aug 10, 2005 7:09 am    Post subject: Reply with quote

do they sell sakte wings in the US? here in UK we have it, but never see stingrays. they are pretty much the same. smooth flesh, very yummy
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cete
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PostPosted: Wed Aug 10, 2005 8:51 am    Post subject: Reply with quote

Gina

Do you hv to pre-cook the sambal paste before freezing them ? I also want to do that, freeze different type of paste and use them on lazy days- my son loves sambal but sometimes very sien to start from scratch.
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Gina
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PostPosted: Wed Aug 10, 2005 9:10 am    Post subject: Reply with quote

cete

all my sambal pastes are cooked. It last longer in the fridge. Sometime I don't have space in the freezer compartment, I leave it in the fridge. If its not cook, it can go bad within a week. If you cook it, it can last for months.

but my sambal pastes only last for 1 month, the most. I make enough to last for 1 month.
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3lilangels
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PostPosted: Wed Aug 10, 2005 11:30 am    Post subject: Reply with quote

Hi Gina

Will the oven have a smell after you grilled the sambal stingray?

Pauline
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Gina
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PostPosted: Wed Aug 10, 2005 3:46 pm    Post subject: Reply with quote

Pauline

just leave the oven open for 1 hour or so. if not, what I usually do is, after washing the tray/wire rack, i add water into the tray and let it grilled till the water evaporates. it kills the smell.
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Gina

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3lilangels
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PostPosted: Wed Aug 10, 2005 5:03 pm    Post subject: Reply with quote

Gina wrote:
Pauline

just leave the oven open for 1 hour or so. if not, what I usually do is, after washing the tray/wire rack, i add water into the tray and let it grilled till the water evaporates. it kills the smell.


Thanks for the tip Smile
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cindylim
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PostPosted: Wed Aug 10, 2005 9:31 pm    Post subject: Reply with quote

This looks good going to try it one of these days.
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cete
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PostPosted: Thu Aug 11, 2005 8:50 am    Post subject: Reply with quote

Gina
Thanks. I m picking this weekend to do the sambal paste.
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sherlane
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Joined: 03 Dec 2005
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PostPosted: Thu Jan 11, 2007 4:17 am    Post subject: Re: Grilled Stingray(recipe and pic) Reply with quote

Gina, I can't seems to find the rempah recipe and click on the link and it is no longer there.
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Gina
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PostPosted: Thu Jan 11, 2007 8:32 am    Post subject: Reply with quote

sherlane

sorry about that..I moved things around, copy and delete abc..redoing all my rempah recipes.

will update this topic later. and post the rempah recipe inside it.

Embarassed
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Gina

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sherlane
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PostPosted: Thu Jan 11, 2007 1:38 pm    Post subject: Reply with quote

Gina wrote:
sherlane

sorry about that..I moved things around, copy and delete abc..redoing all my rempah recipes.

will update this topic later. and post the rempah recipe inside it.

Embarassed
Thanks Gina. Need lots of spicy recipe to store.
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HelloKitty
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Joined: 22 May 2007
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PostPosted: Mon May 28, 2007 10:00 am    Post subject: Reply with quote

Hi, sorry Gina I can't seem to open the link for the making of Seafood Rempah. Dun mind can you provide me the receipe on how to make the Seafood Rempah. Thanks.
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HelloKitty
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PostPosted: Tue May 29, 2007 9:35 am    Post subject: Reply with quote

Hi, anyone can help me. The Seafood Rempah where to get it? Or how to do it? I can't seem to find in supermarket only saw balancan,sambal... ??
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Gina
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PostPosted: Tue May 29, 2007 10:51 am    Post subject: Reply with quote

hello kitty

you can use this lemon grass sambal I posted here

http://www.kitchencapers.net/phpbb/viewtopic.php?t=6860

all basic rempah needs 6 ingredients:

Dried chillies, onions, garlic and a ginger(either galangal, tumeric or just ginger), belachan and dried shrimps

to make it fragrant, i often plus and minus extra ingredients. Some days I add lemon grass, some times I add other ingredients. But I tend to cook it so that it keeps longer in the fridge. uncooked rempah last only 2 days in the fridge. it gets mouldy very fast.
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Gina

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HelloKitty
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PostPosted: Tue May 29, 2007 11:10 am    Post subject: Reply with quote

Thanks Gina, So i just blended the 6 ingredients u had said to make into the rempah rite? And for the Lemon Grass Sembal sorry to had to ask you wat is Tumeric Powder and where to get it any particular brands? I really have to learn more, always only knw to get simple bottle balacan dun even knw still got others type tat we can do. Embarassed
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Alannia
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Joined: 08 Jul 2005
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PostPosted: Tue May 29, 2007 2:56 pm    Post subject: Reply with quote

Tumeric powder = serbuk kunyit (Malay) = Wong keong Fun (Cantonese)
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HelloKitty
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PostPosted: Tue May 29, 2007 3:18 pm    Post subject: Reply with quote

Alannia wrote:
Tumeric powder = serbuk kunyit (Malay) = Wong keong Fun (Cantonese)


Thanks. So this Tumeric powder can I get it from normal supermarket? How it look like?
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Gina
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PostPosted: Tue May 29, 2007 4:16 pm    Post subject: Reply with quote

hellokitty

its bright yellow in colour. in supermarkets, you can find them in small plastic bottles or in vacuum packs.

tumeric stains easily. so be careful when handling it with your bare hands. use a spoon to scoop the powder..never use your fingers or your nails will be stained yellow.

you can find tumeric powder in dry/spice counters in supermarkets. in wet markets, usually sold by indian or malay stalls. the most essential ingredient for curry cooking. Wink
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Gina

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HelloKitty
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PostPosted: Tue May 29, 2007 4:31 pm    Post subject: Reply with quote

thanks Gina, thanks for letting me knw and telling me about the powder I will b extra careful when handling the powder. Thanks.
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Sherreen
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PostPosted: Wed Jul 04, 2007 8:32 pm    Post subject: Reply with quote

Hi Gina,

I try to click on the link for the sambal paste but nothing was shown. Have you remove the link? Had the recipe printed on paper back home..didn't bring it over to my hometown...was hoping to see it online...
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Gina
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PostPosted: Thu Jul 05, 2007 7:54 am    Post subject: Reply with quote

sorry lah..I had removed the link. I'll update it later. Smile
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Gina

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