[Ingredients]
Stingray 500g

Dried Shrimp 25g
Dried Chilli 25g
Red Chilli 50g
Belachan 12g

Dried Shallot 100g
Garlic 20g
Ginger 15g
Galangal 20g
Lemongrass 2 sticks
Candlenut 2 pcs

Tamarind 30g
Water 50ml
Coconut Sugar 1½ tbsp
Salt ½ tsp

Banana leaf
Lime 2pcs
Cincalok
Diced Red Onion
Sugar

00:00 Introduction

[Steps]
00:31 How To Prepare Sambal Chilli Ingredients
Soak the dried shrimps in warm water for half an hour, then take them out and dice them
Soak the dried chilli in boiling water. If you can't eat it too spicy, remove all the chilli seeds.
After soaking, blend together with four red chilli
Panfry Belachan
Blend the following
* Dried Shallot 100g
* Garlic 20g
* Ginger 15g
* Galangal 20g
* Lemongrass 2 sticks
* Candlenut 2 pcs

01:26 How To Fry The Sambal Chilli
First panfry the dried shrimp, put aside
Stir fry the blended ingredients
Fry for two or three minutes first, then add in the blended chilli and belachan and continue to fry
Fry until you see oil coming out from the paste
Add two tablespoons of water and continue to fry
After the water is dried
Add two tablespoons of water and continue to fry
Stir fry until oil and chilli are separated again
Put in the diced shrimp
Use 30 grams of tamarind and 50 ml of water to squeeze out tamarind water
Put two tablespoons of tamarind water
Add one and a half tablespoons of coconut sugar and half teaspoon of salt
Continue to fry a few more times, you can see that the chilli and oil is separated again
The sambal chili is done, let it cool down first

03:05 How To Prepare The Stingray
Wash the stingray, then pat dry with kitchen towel
Make a few slits on the top and bottom sides of the fish
Rub some salt on the fish
Stuffed sambal chilli into fish
Then spread a thin layer of sambal chilli on the surface

04:08 How To BBQ The Stingray
Prepare some banana leaves, brush them, rinse with water, and then wipe dry
Put some oil in the pan and lay the banana leaves on top
Put the fish with the sambal chili face down
The bottom of the fish is also lightly coated with a layer of sambal chili
Cover the lid cook slowly over medium heat
Cook for four minutes, open the lid and check
Put the lid back and let it continue to cook for a few more minutes
Open the lid and turn the fish over
After turning over, you can spread the sambal chilli all over the fish, it will not burn
Before you finish, cut some onion rings and lay them on top
Prepare two limes and Cincalok(Salted Shrimp Paste) with diced red onion, lime and a little sugar as dipping sauce

[材料]
魔鬼魚 500 克

蝦米 25 克
乾辣椒 25 克
紅辣椒 50 克
馬拉盞 12 克

乾蔥頭 100 克
蒜頭 20克
薑 15 克
南薑 20 克
香茅 2 根
燭果 2 顆

羅望子 30 克 + 水 50 毫升
椰糖一湯匙半
鹽半茶匙

香蕉葉
酸柑兩粒
煎加露 (咸蝦醬)
蔥粒
糖

[做法]
準備參巴辣椒材料
蝦米用暖水浸半小時, 浸軟後便拿去舂碎
用滾水浸乾辣椒不能吃太辣的話便把辣椒籽全拿掉
浸軟後和四條紅辣椒一齊攪碎
煸香馬拉盞
攪碎以下
*乾蔥頭 100 克
*蒜頭 20克
*薑 15 克
*南薑 20 克
*香茅 2 根
*燭果 2 顆

炒參巴辣椒
首先爆香蝦米
落攪碎了的材料炒一下
先炒兩三分鐘然後把辣椒和馬拉盞加進去繼續炒
炒到看到第一次出油
加兩湯匙水下去繼續炒
這個水炒乾後
再加兩湯匙水下去繼續炒
炒到油和辣椒又再分開
把蝦米放下去
用30克羅望子加50毫升的水捏出羅望子水
放兩湯匙羅望子水
加椰糖一湯匙半鹽半茶匙
繼續多炒幾下便可看到辣椒和油已經分開
叁巴辣椒就完成先晾凍

處理魔鬼魚
洗乾淨魔鬼魚接著就要用廚房紙把水印乾
在魚的面和底數刀
搽些鹽在魚身
把叁巴辣椒釀在魚肉裏面
之後在表面薄薄搽一層叁巴辣椒

燒烤魔鬼魚
準備些香蕉葉需要刷過多次水然後用布抹乾淨
搽些油在鍋裡鋪上香蕉葉
剛才搽了叁巴辣椒的魚面便向下放上去
魚底也照樣薄薄搽一層叁巴辣椒
隨意蓋著香蕉葉和冚蓋用中火慢慢燒
燒到四分鐘開蓋檢查一下
把蓋蓋上讓它繼續多煮幾分鐘
已經煮了七分鐘或聞到焦香味了可以翻面了
翻面之後就可以在魚上面盡情鋪滿叁巴辣椒它是不會燒燶的
完成前切些洋蔥圈鋪上去
準備兩粒酸柑
煎加露 (咸蝦醬)和蔥粒酸柑和少少糖撈在一起作為沾醬

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我們叫做 Go Chopsticks 因為
筷子是一對的代表我們同心為你帶來美食
而 Go 就是不局限於語言地域文化而是用行動到各地探索美食

如果對您有幫助請給我們一個鼓勵
每一個讚都是我們持續創作的動力 ❤

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