Authentic Nyonya Kuah Lada - a recipe passed down from my grandma, it really does not get any more authentic and delicious than this.
A classic Peranakan (Straits Chinese) dish, I have been eating this my whole life and this wonderful recipe from my grandmother is one that you simply must try.
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.
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.
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.
Grab the eggplant and Okra and start slicing them up.
Rub salt over the stingray pieces, and set them aside.
Heat up 2 tablespoons of vegetable oil in a wok until hot.
Gently spoon in the paste and stir it around in the oil until it is fragrant (about 2-3 minutes).
Next, throw in the stingray, eggplant and okra and give it a good toss-about until they are all generously coated with the paste.
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.
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!
Serve the Kuah Lada with jamine rice.