Saturday, October 23, 2010

Udang Masak Lemak Cili Padi


It has been a long while since my last post..... since February to be exact. I have been quite distracted. Changing workplace from Regency to Columbia Asia. The birth of Mia Ariana on April 6th 2010. Her hospitalization with pneumonia in May. A lot of things had happened in the meantime.

Today I was searching for authentic Negeri Sembilan recipes online when I came across my own blog. I wanted to try authentic "udang masak lemak cili padi" (prawn in coconut milk with bird's eye chili). I found out that there are so many ways to do it. There are recipes with no shallots, no garlic, no lemon grass, no sautéing, using tomato, tamarind slices or pineapple etc etc. All claimed to be authentic! Whatever it is it's the taste at the end of cooking that counts.

I tried this recipe previously but this time I omitted garlic & turmeric leaves and used tomatoes instead of dried tamarind slices for sourness. Next time I want to try it with pineapple.

This recipe is courtesy of Cik Leha (my brother's mother-in-law). She is an excellent cook who resides in Linggi. I would like to learn from her authentic Negeri Sembilan dishes when I have the chance.

1 comment:

Michel said...

THE authentic version of "udang masak lemak cili padi" Negeri Sembilan does not use any shallot or garlic at all.
Pound turmeric root & bird's eye chili. Marinate prawns with pounded ingredients for a while. Bring coconut milk to a gentle boil. Then add prawns. Gentle simmer till prawns cooked.