Ingredients with Measurements:
- 1 kg of giant freshwater prawns (udang galah)
- 2 liters of water
- 2 stalks of lemongrass, bruised
- 5 kaffir lime leaves
- 2 tomatoes, cut into wedges
- 2 red onions, sliced
- 5 cloves of garlic, minced
- 5 red chili peppers, sliced
- 2 tablespoons of tamarind paste
- 1 tablespoon of palm sugar
- Salt to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Clean and devein the prawns, leaving the heads and shells intact. Set aside.
2. In a large pot or Dutch oven, bring the water to a boil.
3. Add the lemongrass, kaffir lime leaves, tomatoes, red onions, garlic, and red chili peppers to the pot. Stir to combine.
4. Add the tamarind paste, palm sugar, and salt to the pot. Stir until the sugar has dissolved.
5. Add the prawns to the pot and stir gently to coat them with the broth.
6. Lower the heat to medium-low and let the prawns simmer for 10-15 minutes or until they turn pink and are cooked through.
7. Taste the broth and adjust the seasoning if necessary.
8. Serve the pindang udang galah hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 5g
- Carbohydrates: 10g
- Protein: 40g
Substitutions for ingredients:
- If you can't find giant freshwater prawns, you can use regular-sized prawns or other seafood such as fish or squid.
- If you don't have tamarind paste, you can use lime juice or vinegar instead.
- If you don't have palm sugar, you can use brown sugar or honey.
Variations:
- You can add vegetables such as bok choy, carrots, or mushrooms to the broth.
- You can use different types of seafood or meat such as chicken or beef.
Tips and tricks:
- To get the most flavor out of the lemongrass, bruise it with the back of a knife before adding it to the pot.
- Don't overcook the prawns or they will become tough and rubbery.
- Adjust the spiciness of the broth by adding more or less chili peppers.
Storage instructions:
- Store any leftover pindang udang galah in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pindang udang galah in a pot over medium heat until heated through.
Presentation ideas:
- Serve the pindang udang galah in individual bowls with a garnish of fresh herbs such as cilantro or parsley.
Garnishes:
- Fresh herbs such as cilantro or parsley
Pairings:
- Steamed rice
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the broth is too sour, add more palm sugar to balance the flavors.
- If the prawns are overcooked, reduce the cooking time in the broth.
Food safety advice:
- Make sure to clean and devein the prawns properly before cooking.
- Store any leftover pindang udang galah in the refrigerator and consume within 3 days.
Food history:
- Pindang udang galah is a traditional Indonesian dish that originated from Palembang, South Sumatra.
Flavor profiles:
- Sour, sweet, and spicy
Serving suggestions:
- Serve the pindang udang galah hot with steamed rice.
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Region: Indonesian