The Ultimate Penang Seafood BBQ Guide with Tanjong Sauce®
Penangites know that the best seafood is cooked over charcoal. The coastal villages of Batu Maung and Teluk Bahang have perfected the art of grilled seafood — where the smoky char meets the spicy, tangy heat of a good dipping sauce.
Think of this as your guide to recreating that experience at home. The star of the show? Tanjong Sauce® — the perfect marinade, glaze, and dipping sauce for any seafood you throw on the grill.
Why Tanjong Sauce® Works for BBQ
The magic is in the chemistry. The sauce’s vinegar base tenderizes seafood without making it mushy. Its natural sugars caramelize over the flame, creating a sticky, charred crust. And the spices — they infuse the flesh with layers of heat that build with every bite.
1. Grilled Stingray (Ikan Pari Bakar)
Prep: 30 mins marinate | Grill: 12-15 mins
Ingredients:
- 500g stingray wing, cleaned and scored
- 3 tbsp Tanjong Sauce®
- 1 tbsp lime juice
- 1 tsp turmeric powder
- Banana leaves (for wrapping)
Method: Mix Tanjong Sauce® with lime juice and turmeric. Rub generously over the stingray, getting the marinade into the scored cuts. Wrap in banana leaves and refrigerate for 30 minutes. Grill over medium-hot charcoal (or a grill pan) for 6-7 minutes per side. The banana leaf will char and smoke, infusing the fish with an earthy aroma. Serve with a side of fresh ulam and a bowl of extra Tanjong Sauce® for dipping.
2. Grilled Prawns with Tanjong Glaze
Prep: 15 mins | Grill: 3-4 mins total
Ingredients:
- 8 large prawns, shell-on, deveined
- 2 tbsp Tanjong Sauce®
- 1 tbsp melted butter
- Minced garlic
Method: Mix Tanjong Sauce® with melted butter and garlic. Brush onto prawns. Grill over high heat for 90 seconds per side. The glaze should bubble and caramelize. Serve immediately with lime wedges. The butter mellows the heat while the sauce delivers a punch of Penang flavor.
3. Chargrilled Squid (Sotong Bakar)
Prep: 20 mins | Grill: 4-5 mins total
Ingredients:
- 3 whole squid, cleaned
- 3 tbsp Tanjong Sauce®
- 1 tbsp oyster sauce (optional)
- Lime wedges for serving
Method: Score the squid bodies in a diamond pattern. Marinate in Tanjong Sauce® for 20 minutes. Grill over high heat for 2 minutes per side. The squid should be charred on the outside and tender inside. Serve immediately with lime — the acidity is a perfect match.
{BUYING_LINKS}
You may also like
Leave a Reply