Click LIKE & follow us on Facebook for recipe updates

COOK WITH LOVE FOR A HAPPY HIM

Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.


Follow us on Instagram: mfa_dingoozatfood


If you're a company looking for possible collaboration, feel free to send me a message via Miki's Food Archives Facebook Fan Page or email to miki9mak@gmail.com


Search This Blog

Tuesday 2 November 2021

Stir-fry Kam Heong Stingray 甘香魔鬼鱼




A simple stir-fry stingray dish in aromatic Kam Heong sauce, flavourful and goes well with rice and porridge. 


Ingredients:
中文食谱:请在网页的右边点击Translate,然后选择中文翻译

470g Stingray


60g Dried Shrimp (chopped)


3 cloves Garlic (chopped)


3 Shallot (chopped)


Handful of Curry Leaves 


Thumb size Ginger


1 tbsp Curry Powder


1 Red Chilli or Bird's Eye Chili 


Some oil for cooking


Marinade:


1 tsp Corn Flour


1 tsp Salt


1/4 tsp White Pepper 


1 tsp Sesame Oil


1 tbsp Shao Xing Wine


Sauce:


1.5 tbsp Oyster Sauce


1/2 tbsp Light Soy Sauce


1/4 tsp Dark Soy Sauce


1/2 tsp Sugar








If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method:

1. Combine stingray and marinade ingredients, let it sit
 for 15mins.


2. Add some oil to the wok, turn on the heat. When the oil is hot, stir fry stingray until half-cooked, set aside.


I cooked this dish using Song Cho stainless steel wok, 
a multiply stainless steel wok without chemical coating, it's safe to use in any cooking including deep-frying. 
For more information about the product, visit Song Cho e-shop for details.



3. Stir fry ginger, shallot, garlic and dried shrimps until fragrant, stir in curry powder, add sauce and some water, bring to a boil. Add stingray, simmer until the sauce has thickened, add curry leave and chili. When it’s completely cooked, turn off the heat and serve right away.

若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。
If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!


No comments:

Post a Comment

Note: only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...