Servings
-
6
+
1 kilogram stingray, cut into 2x3 inches
stingray, cut into 2x3 inches
5 cups Water
Water
1 stalk lemongrass, green part tied and sliced white part
lemongrass, green part tied and sliced white part
1 piece thumb-size ginger, sliced
thumb-size ginger, sliced
1 sachet 8g MAGGI® Magic Sarap®
8g MAGGI® Magic Sarap®
4 tablespoons All Purpose Flour
All Purpose Flour
3/4 cup Vegetable Oil
Vegetable Oil
2 pieces eggplant, sliced
eggplant, sliced
1 piece red onion, small diced
red onion, small diced
1 head garlic, minced
garlic, minced
1 tablespoon Pamapa
Pamapa
1 teaspoon freshly ground pepper
freshly ground pepper
2 tablespoons Turmeric Powder
Turmeric Powder
1 tablespoon Curry Powder
Curry Powder
1 piece Red Bell Pepper, sliced
Red Bell Pepper, sliced
1 piece Green Bell Pepper, sliced
Green Bell Pepper, sliced
1/2 cup Water
Water
1 1/2 cup Coconut Milk
Coconut Milk
2 tablespoons green curry powder
green curry powder
2 teaspoons Brown Sugar
Brown Sugar
1 piece dayap, sliced
dayap, sliced
2 stalks spring onion, sliced
spring onion, sliced
Nutrients
| Energy | 1125.58 kcal |
| Fat | 47.96 g |
| Saturated Fat | 16.13 g |
| Carbohydrates | 138.85 g |
| Fiber | 64.87 g |
| Protein | 63.7 g |
Instructions
SIMPLY GOOD TIP
Blanching is the key factor on removing the strong pungent smell and taste of the sting ray fish meat.
Best serve wit steamed white rice, steamed okra, kangkong and ginisang bagoong alamang.
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