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50 mins

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.

Posted by kitchenmissus Published See kitchenmissus's 7 projects »
  • 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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