Sinagol Cap Kipas Udang


  • 1 kg stingrays/shark flesh
  • 2 tbsp turmeric powder
  • 15 mL tamarind juice
  • 170 g Sos Cili CAP KIPAS UDANG
  • 50 mL Kicap Manis CAP KIPAS UDANG
  • 1 nos turmeric leaf (knot)
  • 3 bird’s eye chili or any amount if you prefer more spicy

           Ingredients (B)

  • 5 nos onion
  • 5 nos garlic
  • 1⁄2 cm ginger (sliced)
  • 2 nos lemon grass (sliced)


  1. Steam sharks flesh/stingrays until it soft or fully cooked.
  2. Drain. Cool for a while then shred the flesh from the skin and bones. 
  3. Heat oil in the pan and fried ingredients (b). After it becomes yellowish put turmeric powder that already mixed with some water.
  4. After ‘pecah minyak’ add sharks/stingrays flesh that have been shredded earlier.
  5. Season with Sos cili and Kicap manis CAP KIPAS UDANG. Then, add tamarind juice. Put turmeric leaf that had been already knot and some chili for who want it more spicy.
  6. Cook until it evenly mixed and slightly dry. Lift and it ready to be served.
  7. Estimation time for Sinagol preparation is about 30 minutes.
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