Pecel Jawa Ikan Pari

Contributed by: Salbiah Binte Mohd Dalap

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This Javanese Pecel Stingray dish is a childhood dish that was taught to me by my mak.

Mak has been a single parent since my father’s sudden passing when I was in Primary 2. To provide for the family, she worked as a stall holder as well as a home-based caterer. She worked so hard just to ensure that I could complete my tertiary education too.

My mother loves cooking and I enjoyed many delicious dishes because of her, even learning to eat spicy food since I was little. Because she does not like her children to eat out, she will take pains to ensure that we always have home-cooked meals to enjoy.

Making this dish now, I am reminded of my mother’s character – strong-willed and determined. She is a stage 3 colorectal cancer survivor and breast cancer survivor. She lost both her husband and 39-year-old son to cardiac arrest. But in spite of her own health problems and difficult life, never once did I ever see her shed a tear but always embracing it with positivity and optimism.

Portion: 4 pax
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Ingredients

• 1 pc of stingray meat, cut

• 1 onion, diced

• 1 pkt medium size coconut milk

• 1 pc turmeric leaves, clean and cut thin


Ingredients A:

• 15 mixed green and red chilli padi

• 6 shallots

• 3 cloves of garlic

• 1-inch belacan

• 3 cekur (Kaempferia galanga) – optional


Method

1. Clean stingray meat with water and tamarind. Wash it clean.

2. Add salt and a pinch of turmeric powder.

3. Grill it on a non-stick pan or oven until cooked (brown).

4. Blend Ingredients A with a bit of water.

5. Place blended Ingredients A in a pan and sauté without oil.

6. Add in coconut milk. Stir and cook well.

7. Add salt and sugar to taste.

8. Once cooked, turn off the fire and quickly put in the diced onion and thinly sliced turmeric leaves.

10. Pour gravy on the grilled stingray meat.


Helpful Tips

Burn belacan for a while before blending.

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