Monday, March 12, 2012

Stingray Meat with Coconut Milk

Slice stingray ( pagi fish)  into your desired sizes. Add 1/2 cup water, ginger, onion, garlic, at into your desired sizes. Put  it in a casserole  with 1/2 cup of vinegar, onion, garlic, ginger, tomato, powdered black pepper, siling labuyo ( green pepper)  and lemon grass. Set the fire into medium heat.

After 15-20 minutes, add seasonings - vetsin (mono sodium glutamate), salt to taste and the coconut milk. Let it boil for 2 minutes. Serve it while it is hot.

 Serve it while it is hot.


Post a Comment