We love sting Ray (skate wings) here. Usually, the preferred way of eating in our hawker centers will be grilled on a banana leaf and then topped with a piquant sambal sauce. I’ve made one before and shared it here.
But last Saturday, I made this dish so that it could be mixed together with my other seafood dishes in a shellout day meal (Header Picture).
It’s a sambal dish but I added garam masala and plenty of black pepper. Fry till quite dry and caramelised but make sure not to overcook the fish or it’ll be dry.
The next few steps are video recordings of me frying the paste and then adding in the aromatic leaves i.e. curry leaves and lime leaves. And then the stingray pieces, and finally lots of black pepper and of course salt to taste. Fry till fish is cooked and the skins slightly caramelised.
You can squeeze calamansi lime over before eating for a more uplifting experience!
This is one of the easiest and my go to recipe whenever I see large prawns. And last Saturday when I went to the market, boy, were there some super HUGE prawns at the regular seafood market stall!
Even though it cost $24 a kilo, I bought it because it looked sooooo tempting! Look how huge these prawns are!
After cleaning the innards and cutting off half of it’s head, I marinated them in white pepper and deep fried all of them till fully cooked.
After frying the prawns, remove them, then discard the oil and replace the wok with fresh cooking oil. Add chopped garlic, three sprigs of curry leaves (from my potted plant 🙂 ) and slices of red bird’s eye chillies.
Once these aromatics are fried fragrant, add the prawns back to the wok and add about 3 tablespoons of Indonesian kecap manis and a squeeze of lime juice from half a lime. Season with a bit of salt and that’s it! I love love love this simple dish of spicy fragrant soy based sauce. Sprinkle with a smattering of coriander leaves (cilantro) and mint (both I got from my potted plants.) 🙂
This is a recipe which is so good that you’ve got to make a big batch of it. I only made 1kg and it wasn’t enough so today, I’m marinating the other half so I can have more wings tonight!
If we ever get to travel again, and if you ever visit Singapore, you have to come down and try the food at our Hawker centres at night. Certain Hawker centres have stalls they sell bbq fare at night. Now, this is not US Texas style bbq we are talking about. Singapore style bbq is a plethora of seafood and satay grilled over charcoal. And there’s got to be wings! Marinated and skewered over a rotisserie like apparatus, these wings are flavourful and crispy and juicy all at the same time!
I managed to make these at home using the grill function of the normal oven. The other trick is to skewer the wings till they are straight using wooden skewers (unless you have the metal skewers). And one last thing is to marinade the wings as Long as you can, preferably overnight.
For the marination which I used for 1kg of wings:
1. 2 tbsp oyster sauce
2. 2 tbsp light soy sauce
3. 1 tbsp gochujang sauce (this is my own twist.)
4. 1 tbsp fish sauce
5. 1 tbsp sesame oil
6. 1 tbsp finely minced garlic
7. 1/2 tbsp finely chopped onions
And that’s it. Marinate as long as you can and then skewer the wings and using the grill setting, grill till the wings are nicely browned and crispy. Serve with homemade sambal and calamansi limes.
Every Chinese New Year or Hari Raya (Eid ul Fitr) will never be complete without families making and eating these delicious buttery sweet and sour pineapple tarts. And being in a beautiful multi-racial country, I get to enjoy everyone’s festivities many times over. ☺️
Earlier in the year before COVID-19 interrupted our lives, I already received a bottle of pineapple tarts from the office management for Chinese New Year. Now, with the Circuit Breaker in place and Hari Raya round the corner, I decided to finally conquer my fears and make my mother’s pineapple tart recipe.
It’s a daunting task. You definitely need helpers at hand. However, you can halve the recipe or even quarter it and make a small batch. Here is the original recipe:
For the tart pastry:
1. 500g butter (use the best you have. I used French butter and I think that made all the difference)
2. 3 whole eggs (some people use 2 yolks and 1egg but that will result in a delicious but crumbly pastry. Delicious I know but difficult to handle)
3. 900g plain all-purpose flour
4. 1/4 tsp of yellow colouring. You can omit this.
For the pineapple filling: I cheated. I used a store bought ready made filling but added one pineapple of my own. To make your filling from scratch, you need to grate 2-3 fresh pineapples, and then cook it down on a Low flame till it becomes jelly like. Add sugar. You’ll know when it’s ready when all the liquid has evaporated and you can form balls from the pineapple.
And then the rest is easy. Laborious work but easy.
First step is to make the dough. Using a mixer is easiest but you can certainly make this using just a wooden spoon, and a lot of muscle power.
Once the dough is rested, it’ll be easy to roll. If you can’t roll it, just use your cleaned palms and pat down as much as you can’t and then, using a tart cookie mould, cut the shape.