Sambal stingray: Difference between revisions
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==History== |
==History== |
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Stingray was previously deemed as not popular and was cheap to purchase; given the enhancement of its taste, the value of stingray in markets has since risen. Originating from Malaysia, the dish is now also popular among Singaporeans.<ref name="Wong 1"/> Its Malay name is Ikan bakar, which literally means barbecued fish.<ref>{{cite book|url=https://books.google.com/books?id=Y9EjAQAAIAAJ |title=Encyclopaedia Of Southeast Asia And Its Tribes (Set Of 3 Vols.) |publisher=Anmol |last=Tiwary |first=Shiv Shanker |isbn=9788126138371 |page=195 }}</ref> |
Stingray was previously deemed as not popular and was cheap to purchase; given the enhancement of its taste, the value of stingray in markets has since risen. Originating from Malaysia, the dish is now also popular among Singaporeans.<ref name="Wong 1"/> Its Malay name is Ikan bakar, which literally means barbecued fish.<ref>{{cite book|url=https://books.google.com/books?id=Y9EjAQAAIAAJ |title=Encyclopaedia Of Southeast Asia And Its Tribes (Set Of 3 Vols.) |publisher=Anmol |last=Tiwary |first=Shiv Shanker |year=2009 |isbn=9788126138371 |page=195 }}</ref> |
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==Ingredients== |
==Ingredients== |
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Revision as of 03:38, 5 October 2020
 | This article needs additional citations for verification. (December 2015) |
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| Course | Main course |
|---|---|
| Place of origin | Malaysia |
| Created by | Malay people |
| Serving temperature | Hot temperature |
| Main ingredients | Stingray, sambal |
Sambal stingray, also known as Spicy Banana Leaf Stingray[1] and by the Malay name Ikan bakar (barbecued fish), is a Malaysian/Singaporean seafood dish. Prepared by barbecuing stingray, it is served with sambal paste atop. Sambal stingray can be easily purchased at hawker centers in both Malaysia and Singapore.
History
Stingray was previously deemed as not popular and was cheap to purchase; given the enhancement of its taste, the value of stingray in markets has since risen. Originating from Malaysia, the dish is now also popular among Singaporeans.[2] Its Malay name is Ikan bakar, which literally means barbecued fish.[3]
Ingredients
The sambal paste served with the stingray is made up of spices (sometimes including belachan), Indian walnuts, and shallots.[4] Other ingredients may include garlic, sugar,[1] Chinese parsley, or raw peanuts.[5] The paste is then spread on top of stingray fins,[6] preferably fresh ones. In addition, female ones are preferred to male ones.[7] White fish is in some instances used as an alternative, usually when stingray cannot be found.[2] Flavor enhancers include white pepper or salt.[2] Other recipes involve small amounts of brandy and olive oil.[8][self-published source] The dish is commonly accompanied with lime or lemon.[2]
Preparation
Usually wrapped in banana leaves for ten minutes to cook, the fins of the stingray are first chopped to smaller bits.[6] It also can be wrapped in ginger leaves[9] or aluminium foil.[10] Sambal stingray is charcoal-grilled.[2]
Culture
Part of Malaysian cuisine, brought by the Portuguese traders to Malacca and used local ingredients. It is a Eurasian dish.
See also
References
- ^ a b Hutton, Wendy (2007). Singapore Food. Marshall Cavendish. p. 107. ISBN 9789812613219.
- ^ a b c d e Wong, David (1995). The Food of Singapore: Authentic Recipes from the Manhattan of the East. Tuttle. p. 80. ISBN 9789625930077.
- ^ Tiwary, Shiv Shanker (2009). Encyclopaedia Of Southeast Asia And Its Tribes (Set Of 3 Vols.). Anmol. p. 195. ISBN 9788126138371.
- ^ Ling, Catherine (April 14, 2010). "40 Singapore foods we can't live without". CNN.
- ^ "Sambal Stingray in Banana Leaf". The New York Times. November 2, 2010.
- ^ a b Lin, Eddie (2009). Extreme Cuisine. Lonely Planet. p. 119. ISBN 9781741798869.
- ^ "8 popular BBQ Stingray stalls". AsiaOne. May 21, 2010. Archived from the original on July 27, 2013.
- ^ Burns, Wendy (2012). From Me to You: Welcome to My Kitchen. Xlibris Corporation. p. 74. ISBN 9781477136256.
- ^ Food Arts. Vol. 14. Food Arts. 2001.
- ^ Chia, Adeline (May 6, 2007). Sambal stingray, mmm, oiishi. Archived from the original on June 16, 2013.
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