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Wednesday, 19 August 2009

Soup Udang Galah...

Assalamualaikum and Salam Sejahtera to all…


Hello everyone, its been so long that I haven’t blog and yeah, as Spaghettini’s busy period is over, now I can post as usual. This time I am sharing a soup recipe, that is Soup Udang Galah masam pedas or Fresh Water Prawn in sour spicy soup.

Udang Galah is a fresh water prawn species that is found in fresh water river in Brunei, this prawn is one of the few species of prawn that can be caught by fishing rod or ‘kail’ in local dialect. Usually fisherman caught them in the river of Temburung and Tutung districts in Brunei.


Udang Galah in picture…

Udang means Prawn while Galah is Bamboo, that is a direct translation as its sound funny when you say Bamboo Prawn, so, I much preferred calling it “Udang Galah”… or in English it is popular known as fresh water prawn. The reason why it is called galah is because of its claw, it is long like bamboo…


Soup Udang Galah…


Ingredients:

1Kg udang galah
3 litre wate
2nos onion
3nos garlic
100gm leeks
3 tbsp chilli paste
1nos cinnamon stick
3nos bay leave
1 tsp black pepper corn
2 tbsp asam jawa (tamarind paste)
1handfull dried mushroom
Corn oil for frying
Salt and pepper

Ingredients in picture…




Methods:

First you’ll have to clean and skin the prawns and keep them aside.
And then wash prawn trimming and put in the pot together with water and all ingredients.



Prawn’s trimming in pot (right), simmered soup…

Bring to boil and simmer for about 30 minutes.
Correct seasoning and strain.
After straining put back in the pot and heat at low fire, skimmed and simmer for about 15 minutes.

While doing that, take the claws and cut to take the meat…



Cooked prawn’s claws, cut the claws to get the meat, shred them and keep aside as garnish for the soup.


And than heat a pan with corn oil and pan fried the prawns until cook, place prawn in soup bowl and pour soup in... and get ready to eat your ‘Udang Galah Soup’

Tips: this method of cooking is much into a ‘fine’ dining style as the traditional method is to put all ingredient (including prawns with skin/shell) in the pot altogether, boiled until prawn cooked and you can eat it as main course with rice and other dishes, that’s how my mom used to cooked ‘Udang Galah Rabus’.

Tips too: or you can use tomato paste if you don’t eat chilies…


Close up…

Shredded Udang Galah’s meat as garnish with the claw… nice… ;)


I hope you guys enjoy reading this recipes and please try it and if you couldn’t find Udang Galah at shops around you… hmmm, how? I don’t know, don’t cook it then or may be if your house is close to a river, get your fishing rod and try to catch some Udang Galah there, who knows u might be lucky to caught one or two… LOL!!!, but I think you can replace it with Tiger prawns or big size prawns or perhaps Lobster… ;)

So, that’s it for this time… eeeyyyhhhh, wait!!!

As a bonus, this is my recipe of chili paste a.k.a ‘Chili Boh’… as I always mentioned, home made taste better, right?


Home Made Chili Paste…



Ingredients

100gm dried chilies
1.5 litre chicken stock

Boiled both ingredients in a pot and simmer for about one hour, blend thru food processor until fine and its ready for use.

Tips: you can use water instead of chicken stock, I use stock for extra flavor as my chicken stock taste delisioucities!!! Some dried chilies is not hot especially after u cooked them, some are really hot, so, u might need to ask the chili monger if you don’t eat chillies, but I much preferred the hot ones, it is if you use to make sambal, or much better to make sambal belacan… yummm… nyaman tu…


So, until next time… have a great time everyone… ;)


Regards, Chef Nash

3 comments:

Divina Pe, RHN 19 August 2009 at 09:08  

Wow. That's a great dish Chef. I hope to have all the ingredients. Thank you.

ekoy 19 August 2009 at 10:00  

Wow! Looks nice! I will definitely try this when I can get my hands on the prawns. When I first saw this in my Foodbuzz inbox today, I thought that this dish would cost me alot because in Malaysia, udang galah is lobster. Haha...

s. stockwell 23 August 2009 at 04:57  

Hi Chef, keep these great dishes coming! We love them. So much fun to know how you make those amazing specialties. Best from Montecito, California.

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