Nyonya Kuah Lada

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• Step 1

  First, prepare the paste (or Rempah) by roughly cutting up the chillies, blue ginger and yellow ginger into smaller pieces, and tossing these into a blender with the shallots, pepper seeds and shrimp paste. Blend it until you get a paste-like consistency.

• Step 2

  Set the Rempah aside, we will only need it after the other ingredients are all prepared.
  Next, pound the lemongrass stalks. It would be best if you had a mortar and pestle you could work in, but if you don't have one of those in the kitchen, simply pounding with the back of your knife works fine as well.

• Step 3

  Time now to work on the Tamarind/Assam water, squeeze the tamarind pulp over a bowl until the juices run, after which pour 2 cups of water in with the juices and mix. Set this aside.

• Step 4

  Grab the eggplant and Okra and start slicing them up.
  Rub salt over the stingray pieces, and set them aside.

• Step 5

  Heat up 2 tablespoons of vegetable oil in a wok until hot.

• Step 6

  Gently spoon in the paste and stir it around in the oil until it is fragrant (about 2-3 minutes).

• Step 7

  Next, throw in the stingray, eggplant and okra and give it a good toss-about until they are all generously coated with the paste.

• Step 8

  Add in your Tamarind water and when it comes to a boil, lower the fire and allow to simmer until the eggplant and okra are soft, and the stingray is cooked through.

• Step 9

  Taste the gravy, and add sugar to balance out the sourness of it (roughly about 1-1 1/2 tablespoons). Remember, DO NOT ADD SALT!

• Step 10

  Serve the Kuah Lada with jamine rice.

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