Prawn in Turmeric Gravy / Gulai Udang

-

Gulai is one of signature Malay dish in Malaysia. There are varieties of gulai, same as curry. There are fish gulai, chicken gulai, beef gulai, and all of these uses some different ingredients to cater with the meat used. There is also gulai named before the ingredients used in it such as Gulai Lengkuas Kunyit (Galangal and Turmeric Gulai), Gulai Tempoyak (Fermented Durian Gulai) and there is one dish similar to gulai which is called Masak Lemak Cili Api ( Bird Eye Chili Gulai). There are also Gulai Darat which famous in Eastcoast Peninsula and Gulai Kawah, which always being cooked during wedding events. 

Sometimes gulai is mistaken as curry. This may be because the consistency and its spicy taste is near to curry. But gulai is made from  different ingredients and spices, usually lesser than curry. The taste is also milder and creamier.

 In this posting I want to share a recipe of a dish called Gulai Udang or Prawn Gulai. There are several ways of cooking ths dish but I am going to share my mother's recipe here. 

 The creamy taste of gulai suits the sweetness of the prawn, hence produce a tasty dish called prawn gulai. In this dish, the gravy is not too thick, and the sublime taste is the creaminess of coconut milk mixed with the prawn sweetness. Turmeric, chili, and shallot are some of the spices and herbs used in this dish.

 Ready in 30 minutes.
2 servings

 Ingredients
  • 200 gram big or medium sized prawn.
  • 7 medium sized shallots
  • 3 dried chilies. For dried chili, cut small and soak in hot water for 10 minutes before blending. Remove seeds to reduce the spiciness.
  • 1/2 inch fresh turmeric or 1/2 teaspoon turmeric powder.
  • 2 tamarind peels. I think a good substitute for tamarind peel is lemon or lime peels.
  • 1 stalk lemongrass (optional)
  • 250 ml coconut milk diluted with 1 cup water
  • Salt and sugar to taste
  • 1/2 cup cucumber cut in 1/2 inches width (optional)
  • 1 whole green chili (optional)

 Method
  • Blend or process the shallot, turmeric and chili until become a fine paste. 
  • Then add water and coconut milk in a pot and mix well.
  • Add the blended paste.
  • Mix well and cook in low heat.
  • Add tamarind peels, salt and sugar. Add also cucumber.
  • Bruise the lemongrass and add in. You can also grill it a bit before bruising it. Add in whole chili. 
  • When the gravy starts to boil, stir well and add prawn. Cook for two minutes or until it boils again and turn off heat.
  • Leave the gulai for one hour and more before serving for a better taste.


Comments

Post a Comment

Popular posts from this blog

Sauteed Romaine Lettuce

-
Image
Malay/English I was cooking fish curry when my mom asked me to cook this green vegetable. It was just recently my family eat this vegetable. It looks like lettuce to me. I even imagine to eat it raw in my sandwich. The packaging wrote Yau Mark Tam. Yau mark tam? A vegetable from China I guess. Then I thought I would just sauté it with anchovies. And today I searched about yau mark tam in the internet and... it is actually romaine lettuce... hahaha... But sauteed romaine lettuce is also delicious. So let's look at the recipe. Ready in 15 minutes Ingredients 1 head of romaine lettuce or yau mak tam 2 shallots (sliced) 2 cloves garlic (sliced) 1 tablespoon anchovies 1 tablespoon oyster sauce 3 tablespoon cooking oil Some drops of white vinegar Salt to taste Methods Heat cooking oil in a pan. Add in anchovies and fry until they become crispy. Take it out from the pan and crush it a little. Set aside.  With the same oil and heat turned on add in shallot
Read more

Lempeng : Flat Pancake Recipe

-
Image
Lempeng (lamp-eng) or flat pancake is our regular meal for breakfast. It is easy to make, uses simple ingredients and delicious. The ingredients are all purpose flour, egg, salt, margarine and water. It is cooked in a round and flat shape but usually the texture differs according to personal preference. Some people loves it thick and soft. Some other loves it thin and soft. Some loves the surface to be crunchy but soft in the middle. I prefer the third version of lempeng. Lempeng is usually eaten with granulated sugar, condensed milk and syrups. The basic lempeng is plain in flavor, making it suitable to be eaten with condiments. I like it with curry. It is so delicious when eaten together until I usually add one more piece in my plate. =) Ready in 15 to 30 minutes. For 5 servings Ingredients 3 cups all purpose flour 1 egg 1 teaspoon salt 1 to 2 tablespoons margarine Water Methods Mix all the ingredients together except water. It is okay if the marg
Read more

Salted Fish Fried Rice (Nasi Goreng Ikan Masin)

-
Image
Nasi Goreng or fried has become our family's staple dish. It is easy to make and can be an alternative choice for white rice dish. There are many types of nasi goreng such as Nasi Goreng Kampung (Country Fried Rice), Nasi Goreng Cina (Chinese Fried Rice), Nasi Goreng Ikan Masin (Salted Fish Fried Rice), Nasi Goreng Kerabu (Salad Fried Rice), Nasi Goreng Seafood ( Seafood Fried Rice) and many more. The most commonly made nasi goreng at home is only basic fried rice with addition of meat or dried salted fish and also egg.  Today I will be sharing a recipe of nasi goreng which I made during breakfast for my family. It is nasi goreng ikan masin or salted fish fried rice. This fried rice is really liked by Malaysian as it has variation in its flavor as the fried salted fish is added in it. The salted fish which is usually used is Spanish Mackerel fermented fish in oil. But you can also use any types of salted fish that you like. So lets go to the recipe. For 4 servings Ingr
Read more