Thursday, 5 May 2016

Teochew Spicy Stingray

My late Pa is a Teochew and he loves this dish. I learn to cook this dish from him. He will have his Spicy stingray with Teochew muay (porridge) He will add a lot of Chinese celery to his dish. Since no ones eats celery, I omitted it. Best to be eaten with rice and porridge.

Teochew Spicy Stingray


400 gms stingray steak, skinned and cut into 1 inch piece
200 gms salted vegetables, kiam chye, cut into strips and soaked for 10 mins and drain
1 tbsp sambal chilli
1tbsp hiam see, Teochew black beans
1 inch ginger, cut into strips
1 red chilli, sliced
I cup water


Heat 1 tbsp oil in a pan and fry ginger for a minute.
Add in hiam see and fry another second.
Add in sambal chilli, kiam chye and slice chilli and fry till combine.
Pour in the water and let it boil. Add in stingray and let it cook for 5 - 10 mins or until the flesh turns white.
Turn off fire and if you are adding in celery, add in now.
Give a stir and dish up. Serve with hot rice or porridge.

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