| 词条 | Sambal stingray |
| 释义 |
Sambal stingray, also known as Spicy Banana Leaf Stingray[1] and by the Malay name Ikan bakar (barbecued fish), is a Malaysian/Singaporean seafood dish. Prepared by barbecuing stingray, it is served with sambal paste atop. Sambal stingray can be easily purchased at hawker centers in both Malaysia and Singapore. HistoryStingray was previously deemed as not popular and was cheap to purchase; given the enhancement of its taste, the value of stingray in markets has since risen. Originating from Malaysia, the dish is now also popular among Singaporeans.[2] Its Malay name is Ikan bakar, which literally means barbecued fish.[1] IngredientsThe sambal paste served with the stingray is made up of spices (sometimes including belachan), Indian walnuts, and shallots.[2] Other ingredients may include garlic, sugar,[3] Chinese parsley, or raw peanuts.[4] The paste is then spread on top of stingray fins,[7] preferably fresh ones. In addition, female ones are preferred to male ones.[5] White fish is in some instances used as an alternative, usually when stingray cannot be found.[2] Flavor enhancers include white pepper or salt.[2] Other recipes involve small amounts of brandy and olive oil.[6]{{Self-published inline|certain=yes|date=December 2017}} The dish is commonly accompanied with lime or lemon.[2] PreparationUsually wrapped in banana leaves for ten minutes to cook, the fins of the stingray are first chopped to smaller bits.[7] It also can be wrapped in ginger leaves[8] or aluminium foil.[9] Sambal stingray is charcoal-grilled.[10] CulturePart of Malaysian cuisine, brought by the Portuguese traders to Malacca and used local ingredients. It is a Eurasian dish. See also{{portal|Food}}
References1. ^{{cite book|url=https://books.google.com.sg/books?id=Y9EjAQAAIAAJ |title=Encyclopaedia Of Southeast Asia And Its Tribes (Set Of 3 Vols.) |publisher=Anmol |last=Tiwary |first=Shiv Shanker |isbn=9788126138371 |page=195 }} 2. ^{{cite news|newspaper=CNN |last=Ling |first=Catherine |url=http://travel.cnn.com/singapore/none/40-singapore-foods-we-cant-live-without-810208 |title=40 Singapore foods we can't live without |date=April 14, 2010 }} 3. ^1 {{cite book|url=https://books.google.com.sg/books?id=DgJ--edNl7AC&pg=PA107 |page=107 |title=Singapore Food |first=Wendy |last=Hutton |year=2007 |publisher=Marshall Cavendish |isbn=9789812613219 }} 4. ^{{cite news|newspaper=The New York Times |url=https://www.nytimes.com/2010/11/03/dining/03malayrex.html?_r=0 |title=Sambal Stingray in Banana Leaf |date=November 2, 2010 }} 5. ^{{cite news |newspaper=AsiaOne |url=http://www.soshiok.com/article/19010 |title=8 popular BBQ Stingray stalls |date=May 21, 2010 |deadurl=yes |archiveurl=https://web.archive.org/web/20130727193040/http://www.soshiok.com/article/19010 |archivedate=July 27, 2013 |df= }} 6. ^{{cite book|last=Burns |first=Wendy |title=From Me to You: Welcome to My Kitchen |url=https://books.google.com.sg/books?id=8_nz0sgs2yMC&pg=PA74 |page=74 |publisher=Xlibris Corporation |year=2012 |isbn=9781477136256 }} 7. ^1 {{cite book|url=https://books.google.com.sg/books?id=IPWwnuGVSesC&pg=PA119 |first=Eddie |last=Lin |title=Extreme Cuisine |page=119 |year=2009 |publisher=Lonely Planet |isbn=9781741798869 }} 8. ^{{cite book|title=Food Arts |url=https://books.google.com.sg/books?id=AlwsAQAAMAAJ |volume=14 |publisher=Food Arts |year=2001 }} 9. ^{{cite book|url=http://www.asiaone.com/Just+Woman/News/Women+In+The+News/Story/A1Story20070612-14541.html |title=Sambal stingray, mmm, oiishi |last=Chia |first=Adeline |date=May 6, 2007 |newspaper=AsiaOne }} 10. ^1 2 3 4 {{cite book|url=https://books.google.com.sg/books?id=p6D4FLfdsaQC&pg=PA80 |page=80 |title=The Food of Singapore: Authentic Recipes from the Manhattan of the East |publisher=Tuttle |first=David |last=Wong |year=1995 |isbn=9789625930077 }} 2 : Fish dishes|Singaporean cuisine |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。