Lady’s fingers (cut into slanting thick slices) 3 units
Fresh squids (cut into rings) 2 units
MCM’s Sambal Sauce 4 tbsp
MCM’s Assam Sauce 1 tbsp
MCM’s Belachan Sauce ½ tsp
Shallots 3 pieces
Garlic 2 cloves
Dried prawns (coarsely chopped) 1 tbsp
Turmeric powder 1 tsp
MCM’s Superior Light Soy Sauce 1 tbsp
Sugar 1 tbsp
Combine spice paste well together.
Add a little oil in a wok. Fry the combined spice paste over low heat then add in seasoning to mix.
Divide the grilled ingredients into 2 portions. Take a double layer of aluminium foil. Put a small piece of cut out banana leaf over the foil.
Scoop about half portion of the spice paste and place it on the banana leaf. Put stingray, squids, kepah, and the rest of the vegetables around. Add remaining spice paste over. Wrap up neatly into a parcel.
Grill the prepared parcel in a preheated oven at 200°C for about 20 to 25 minutes or until ingredients are cooked through.