Sambal stingray facts for kids
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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 is a super tasty seafood dish from Malaysia and Singapore! It's also known as Spicy Banana Leaf Stingray. In Malay, its name is Ikan bakar, which means "barbecued fish." This dish is made by grilling a stingray and then topping it with a spicy, flavorful paste called sambal. You can often find this yummy dish at food stalls called hawker centers in both Malaysia and Singapore.
A Dish That Grew Popular
Long ago, stingray wasn't a very popular fish to eat. It was quite cheap to buy in markets. But then, people discovered how delicious it could be when cooked in a special way! This made stingray much more valuable. This amazing dish first came from Malaysia. Now, it is also a very popular meal in Singapore.
What's in the Sambal Paste?
The special sambal paste served with the stingray is full of flavor. It's made from different spices. Sometimes, it includes belachan, which is a type of shrimp paste. Other main ingredients are Indian walnuts and shallots, which are like small onions.
- Other tasty additions:
- Garlic
- Sugar
- Chinese parsley
- Raw peanuts
This spicy paste is spread on top of the stingray fins. It's best when the stingray is very fresh. Many cooks prefer to use female stingrays for this dish. If stingray isn't available, sometimes white fish is used instead. Chefs might also add white pepper or salt to make the flavor even better. Some recipes even use a little bit of brandy and olive oil. This dish is usually served with a slice of lime or lemon. The citrus juice adds a fresh, zesty taste.
How It's Cooked
Preparing sambal stingray is a special process. The fins of the stingray are first cut into smaller pieces. Then, they are usually wrapped in banana leaves. The banana leaves help to keep the fish moist and add a nice aroma. The wrapped fish cooks for about ten minutes. Sometimes, ginger leaves or aluminum foil are used instead of banana leaves. The stingray is always cooked over hot charcoal. This gives it a delicious smoky flavor.
Part of the Culture
Sambal stingray is an important part of Malaysian cooking. It's considered a Eurasian dish. This means it has a mix of European and Asian influences. Portuguese traders brought some cooking ideas to Malacca, Malaysia, a long time ago. They then used local ingredients to create new and exciting dishes like this one.
