Recipe Sambal Stingray (Grilled Stingray-Skate with Chili Barbeque Sauce) Ikan Pari Bakar Bumbu SambalPedas
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  • 7 of the list of CNN 40 Singaporean foods we can’t live without.
  • 30 minutes priorly to cooked. Lay heavy duty alumunium foil over skillet or wok pan, you need to dis this if you didn’t want to deal with the sticky mess after you cooked the sambal stingray. Put two layer of banana leaf over the alumunium foil and then spread the thinly sliced lemongrass, onion, ginger and cherry tomatoes over the banana leaf and then pour the chili sambal all over it. Spread it evenly and do not overfilled the banana leaf.
  • 1 kg stingray or skate wing, cut into individual portion
  • 1 kaffir lime juice to marinate the stingray
  • banana leaf
  • 50 gr ripe cherry tomato, thinly sliced
  • 3 lemongrass, use the tender white part only
  • 1/2 onion, julienned
  • 100 gr cayenne chili pepper
  • 50 gr bird eye chili pepper
  • 100 gr ripe cherry tomato, finely diced
  • 100 g shallots
  • 50 g garlic
  • 15 g ginger
  • 2 lemongrass, use the tender white part only
  • 1 tbsp tamarind paste
  • 15 g terasi or belacan (fermented shrimp paste)
  • 30 g palm sugar, roughly chopped
  • 1/2 cup olive oil
  • salt and pepper to taste
  • How To Make Chili Sambal Barbeque Sauce Recipe



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