t r i l l i u mEmail:tblackmer@nwu.eduDate:1998/05/30Forums:rec.food.cooking 


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The corn husk wrapping idea sounds good, I'll have to try it.  I don't cook in 
the microwave much, but corn left in it's husks results in very yummy corn if 
you're pressed for time.

Here is a recipe I've been meaning to post that is quite good and utilizes 
banana leaf wrappings.  You can use any sambal you have on hand, just make 
sure it has belacan in it...this one is just the one we happened to have made. 

It is from Mrs. Leong's mee siam recipe.

40 g dried chillies 
1 teaspoon shrimp paste (belacan)
8 tablespoons oil
1 onion finely  chopped
1 teaspoon salt
2 Tablespoons sugar
1 tablespoon tamarind with 125 ml (4 fl oz) water, squeezed and drained

1.  Grind dried chillies with shrimp paste till very fine (we always grill and 
store our belacan, it's a little mellower that way).
2.  Heat oil in wok and fry chopped onion till soft and slightly brown.  Add 
chilli paste from Step 1 and fry over moderate heat till fragrant and oil 
comes through (this step is impt, don't cheat!)
3.  Add salt, sugar and half of the tamarind water.  Stir-fry for 1 minute, 
add the rest of the tamarind water and cook for another 2 minutes, stirring 
the whole time.


Here's what I do for the stingray wings

Make sure it's skinned wings, but don't worry about the boning, the flesh will 
slide right off when it's cooked.  Rub salt and white pepper over the wings, 
then squeeze local (kalamanzi) lime juice all over them (a good substitute is 
sour orange juice or regular lime).

Slather the wings with sambal, wrap in banana leaves.  It's easiest and most 
"authentic" to use staples to close the leaves.  If you want to be pretty you 
can cut strips of leaves and tie it with them.

For small wings cook 5 minutes on each side, for medium 7, for large 10.  
Unwrap on a plate, before eating, squeeze more lime juice over them.

Eat with steamed rice and stir fried ong choy (water spinach).

regards,
trillium