Stingray with Salted Vegetable (Local Ham Choy, Kiam Chye) Recipe

The original recipe uses shark meat but I tuned it a little and used stingray instead. Shark and stingrays meat have almost the same texture. Local ham choy (salted vegetable) is suitable for this dish. Imported ham choy are normally used in soup and locally produced ones are often stir fried. You can eat this dish with rice or porridge.

Ingredients
Stingray, cut into large chunks
Local Ham Choy (Salted Vegetable), 2 stalks or more, cut small
Plum Sauce, 2 tablespoons
Ginger, 10 slices, cut into strips
Garlic, 3 cloves, chopped finely

Soak ham choy in water before cutting to get rid of the salt a little so that the dish will not turn out  too salty. Heat up wok and put in a little vegetable oil. Saute ginger strips and garlic until they turned golden brown. Add in the sting ray. Keep on frying until the stingray is cooked.(Alternatively you can prefry the stingray first). Add a little water and cover the wok with a lit to let the stingray cook evenly. Open the wok lid and add plum sauce. The Stingray with Salted Vegetable Dish is ready.

Steamed Stingray Cut with Ginger Wine - For the Guys!

This is one of my stingray recipes collection. So, why I call this "recipe for the guys"? You will know why if you scroll down further to read the ending part of this post. LOL!

Ingredients
Stingray cut, 1 large
Chinese Ginger Wine, 2 tablespoons
Ginger, 2"x1", cut into thin strips
Garlic, 3 cloves, chopped finely
Soya sauce, 4 tablespoons
Sugar, 1 teaspoon
Vegetable oil, 3 tablespoons

Pour ginger wine on the stingray and steam it for around 20 minutes. Meanwhile, you can prepare the sauce. Heat up frying pan and add in the vegetable oil. Saute ginger strips and garlic until they turned golden brown. Add light soya sauce and sugar. Stir the mixture until all the sugar melt.
Pour the sauce onto the steamed stingray.

PS : Ginger wine and ginger warm up the body. So, hubby might become 'dangerous' at night after eating this! ha ha ha!

Steamed Stingray (Skate, Pari, Tuka) with Salted Vegetable (Ham Choy, Kiam Chye) Recipe

I remembered that I have this recipe sitting in my hard disk after Alice requested for non-spicy stingray recipe for her kids. Actually, if the stingray is fresh, you can steam it like other fishes or just fry them with turmeric and lime juice. I have tried the recipe below with fresh Tuka (small stingrays) that I bought from my fishmonger from Sg Besar. The flesh of Tuka is very sweet and tasty! The chilli is optional. Here is the recipe, Alice. But better don’t let the kids eat too much ya, because of the Urea content in stingrays.

Ingredients

Fresh Stingray, 1 fish

Salted Vegetable (Ham Choy), 2 leaves, cut into strips

Ginger, 5 slices

Garlic, 3 cloves, chopped finely

Olive oil, 1 teaspoon

Salted plums, 2 pcs, crushed

Chilly or chilly padi (optional), 1 pc

Put tuka (stingray) in a steaming tray. Add all the ingredients to the stingray. Steam the stingray at high heat for 25 minutes. Garnish with parsley. Serve while still hot. Note : I didn’t use salt or light soya sauce because salted vegetable and salted plums are already very salty.

Simple Spicy Sting Ray with Butter and Garam Masala Recipe

If you notice, I have been publishing many simple stingray recipes in this blog. It is obvious that Stingray is my favourite fish! I used to go fishing for sting ray. It is very exciting to see the hooked stingray trashing out of the water into the air. Stingray give anglers really good fight! They can be found in sandy areas like Pulau Pangkor and around our tropical water. Although stingray is a salt water fish, some fresh water stingrays have been found in our Pahang river. Fresh stingrays are very sweet and it is just heaven to bite into the firm flesh! Delicious! I experimented with the combination of coarse dried chilly powder (serbuk cili kasar kering) and butter in this recipe. For those of you who likes spicy food, this is for you!

Ingredients
Salt water Stingray cut, 15 small pcs
Coarse dried chilly powder (chilly kasar), 2 tablespoons or more
Garam Masala, 1 teaspoon
Oyster sauce, 1 tablespoon
Butter, 1 tablespoon
Salt to taste
Sugar, ½ teaspoon
Vegetable oil for frying

Marinade sting ray with chilly powder, garam masala, oyster sauce, butter and salt. Heat up wok and put in the vegetable oil. Put in the marinated sting ray. Stir fry using medium heat until the sting ray is cooked. Add sugar and stir for a short while until it dissolves. Serve with white rice while still hot.

Quickie Fried Spicy Lemon Stingray (Tuka, Ikan Pari) Recipe

I have been posting quite a few stingray recipe. I love stingray because they have only cartilage bones and the flesh is nice to eat. No matter how you cook it, you can’t go wrong with stingray unless the fishmonger makes a mistake of piercing the stingrays’ liver when cutting it; the smelly liver juices contaminate the flesh and make it smells. Well, this is another new recipe that I tried with stingray cut.

Ingredients
Stingray cut, 2 pcs
Lemon rind
Lemon juice from ½ lemon
Salt to taste
Turmeric, ½ teaspoon
Chilly powder, 1 teaspoon
Paprika, ½ teaspoon
Mustard, 1 teaspoon
Worcestershire sauce, ½ teaspoon
Butter, 1 teaspoon

Marinade the stingray with all the ingredients, except the butter. Fry the stingray on a non-stick frying pan. You can also grill or bake the stingray. Serve hot with soya sauce, and bird eye chilli (cili padi) in tamarind juice mixture as dipping sauce.

Creamy Curry Stingray with Okra Recipe

Eating my curry stingray with durians! Yum Yum!

I have been cooking and eating too much creamy food recently. Luckily it is very hard for me to put on weight, which is a blessing in disguise because I can eat as much as I desire! LOL! I thought the durians that I bought would go down well with some creamy stingray curry, so it is time to hit the kitchen to cook the stingray cuts from my freezer. I always have okra and long beans in my fridge, which explain why I often use these vegetables in my curry dish. Furthermore my kids love long beans and my wife loves okra in curry. You can also use cabbage and brinjals (eggplant) in this recipe.

Ingredients
Stingrays fish cut, 10 pcs
Curry Powder, 5 table spoons, mix with water to make a paste
Chilli Paste, 1 table spoon (optional)
Coconut Milk (santan), 1 coconut
Mixed halba, 1 teaspoon
Salt to taste
Shallots, 5 pcs, chopped finely
Okra (ladyfingers), 5 pcs
Long Beans, 3 pcs, cut into one inch length
Serai (lemongrass), 1 pc

Heat up pot and add in around 4 table spoons of vegetable oil. Sauteed shallot until it turns golden brown. Add in the serai (lemongrass), curry paste, mixed halba and chilly paste. Fry the mixture until nice aroma permeates the air. Add coconut milk. Bring to a boil and add in the long beans. Add in the stingray cut and let it boil for 1 minute. Put in the okra and add salt to taste.

Simple Nyonya Curry Stingray Recipe

I have been frying and baking most of the stingrays that I bought from the wet market. It is time to make some spicy and sour Nyonya style curry with the stingray cut. I like stingray because it is rather easy to cook and also easily defrost because of its’ flat cum thin body structure. I cooked this nice curry sting ray dish for my brother and his family when he came to my house for dinner. I realised that I did not have okra (ladyfingers) in my fridge therefore I used long beans as a replacement. Well, I found out that long beans is a good replacement for okra due to its’ crunchy texture.

Ingredients
Stingray 400 gms, cut in to one inch pieces
Curry powder, 4 tablespoons (mix with water to form a paste)
Turmeric, 1 tablespoon (add into the curry paste)
Chilly boh (paste), 1 tablespoon
Shallots, 5 pcs, blended
Serai (lemongrass), 2 pcs, blended
Belachan (fermented shrimp paste), 1 teaspoon
Tamarind juice to taste
Salt to taste
Sugar to taste
Long Beans, 7 pcs, cut in to one inch length

Heat up wok and put in around 4 table spoons oil vegetable oil. Turn the heat to low; sautéed shallots, turmeric, curry, serai, belachan, and chilly boh until fragrant. Add stingray and long beans. Pour in some water just enough to cover the stingray cut. Bring to a boil. Add in the tamarind juice, salt and sugar to taste.
Copyright Material of Peteformation Foodie Adventure