Ingredients:
1. 400gm stingray
2. 2 fresh squids
3. 100gm clams
4. 3 long beans
5. 3 lady’s fingers
6. 3 shallots
7. 2 cloves of garlic
8. 4 tbsp MCM Sambal Sauce
9. 1 tbsp MCM Assam Sauce
10. ½ tsp MCM Belacan Sauce
11. 1 tsp turmeric powder
12. 1 tbsp dried prawns (coarsely chopped)
13. 1 tbsp MCM Superior Light Soy Sauce
14. 1 tbsp sugar
15. Small piece of cut out banana leaf
Method:
1. Cut the stingray into 2 pieces, the fresh squids into rings, the long beans into sections and the lady’s fingers into slanting thick pieces.
2. Mash the shallots and garlic until they become a paste. Mix this with the Sambal Sauce, Assam Sauce, Belacan Sauce, turmeric powder and dried prawns. Mix this concoction well.
3. Add some oil to a wok and heat it up. Fry the concoction paste over low heat and then add in the Superior Light Soy Sauce and sugar.
4. Divide the fried paste into 2 portions. Take a double layer of aluminium foil. Put the banana leaf over the foil.
5. Scoop the first portion of the fried paste and spread it over the banana leaf. Lay the cut stingray, squids, clams and all the vegetables on the banana leaf. Pour the remaining fried paste over the all the ingredients. Wrap up the foil neatly into a parcel.
6. Grill the aluminium parcel in a preheated oven at 200 degrees Celsius for about 20 – 25 minutes or until ingredients are well cooked.
1. Cut the stingray into 2 pieces, the fresh squids into rings, the long beans into sections and the lady’s fingers into slanting thick pieces.
2. Mash the shallots and garlic until they become a paste. Mix this with the Sambal Sauce, Assam Sauce, Belacan Sauce, turmeric powder and dried prawns. Mix this concoction well.
3. Add some oil to a wok and heat it up. Fry the concoction paste over low heat and then add in the Superior Light Soy Sauce and sugar.
4. Divide the fried paste into 2 portions. Take a double layer of aluminium foil. Put the banana leaf over the foil.
5. Scoop the first portion of the fried paste and spread it over the banana leaf. Lay the cut stingray, squids, clams and all the vegetables on the banana leaf. Pour the remaining fried paste over the all the ingredients. Wrap up the foil neatly into a parcel.
6. Grill the aluminium parcel in a preheated oven at 200 degrees Celsius for about 20 – 25 minutes or until ingredients are well cooked.
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