BBQ Sambal Sting-Ray
The stingray wings were thick and large. Pulling it apart, rows of ray meat came out in fleshy slices and BBQ it with sambal was absolutely brilliant – a great balance of sweet, sour and spicy. The meat was infused with enough flavour and marinade. The technique the chef uses to fry the chili paste is excellent – retaining moisture and fragrance. Chinchalok: A pink murky sauce with fermented shrimps, onions and lime juice given as a dip for your stingray. That Why BBQ sting ray is in the list of Five flavour Singapore Local BBQ Dish. Cost about $10 – $22 depanning on the size.