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Grilled Smoked Stingray with Mangut Soup
The spicy and savory mangut soup well combined with the grilled smoked stingray. Feel the perfect smoky aroma after grilled with Kecap Bango, that is trusted by 9 out of 10 chefs. Be ready to satisfy food pleasure seekers.
Ingredients
How to Cook Grilled Smoke Ray
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Smoked stingray 4.0 pc
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Royco Bumbu Kuning Serbaguna 600g 15.0 g
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Fried garlic (chopped) 1.0 tbsp
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Onion Oil 2.0 tbsp
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Basil Leaves 1.0 bundle
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Fried Shallot 4.0 tsp
How to Make Ground Spices
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Royco Bumbu Kuning Serbaguna 600g 15.0 g
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Large Red Chilli 75.0 g
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Coriander seeds, roasted 1.0 tbsp
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Candlenut 4.0 pc
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Red Cayenne Pepper 45.0 g
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Ginger 2.0 cm
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White Pepper Powder 0.5 tsp
How to Cook Mangut Soup
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Lime Leaves 4.0 pc
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Bay Leaves 2.0 pc
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Lemongrass, crushed 1.0 pc
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Green tomatoes, cut into 4 pieces 2.0 pc
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Cooking Oil For Sauteing
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Water 500.0 ml
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Salt 8.0 g
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Sugar 10.0 g
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Thick Coconut Milk 200.0 g
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Tempe, Square Cut
Preparation
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How to Cook Grilled Smoke Ray
- Combine and mix evenly Kecap Bango, Royco Bumbu Kuning Serbaguna, fried garlic, and onion oil in a container for smearing grilled stingray. Set aside.
- Brush the smoked stingray with grilled soy sauce. Bake over coals or in the oven until cooked. Set aside.
- Serve smoked stingrays with mangut sauce, added with basil leaves and fried onions.
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How to Make Ground Spices
- Puree all the spices with a grinder or blender, then saute until fragrant.
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How to Cook Mangut Soup
- Mix ground spices with the additional ingredients of mangut sauce, stir evenly. Cook over medium heat until cooked. Add the tempe at the end, stir evenly. Once cooked, set aside.
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