Udang Masak Lemak
Makan Tengah Hari • Malaysia
How to Make Udang Masak Lemak (Traditional & Healthy Version)
Udang Masak Lemak is a beloved Malaysian dish that beautifully showcases the country's multicultural cuisine. Originating from the heart of Negeri Sembilan, this dish features fresh udang (prawns) simmered in a creamy, aromatic sauce made from santan (coconut milk), turmeric, and a medley of local herbs and spices. Its vibrant yellow hue and fragrant aroma are instantly recognizable, making it a favourite at family gatherings and festive occasions. This healthy adaptation of Udang Masak Lemak retains all the authentic flavours while using lighter cooking methods. By incorporating local ingredients like serai (lemongrass), daun kunyit (turmeric leaf), and daun limau purut (kaffir lime leaf), you get a taste that is both comforting and complex. The dish is mildly spicy with a gentle richness, making it suitable for lunch. Enjoying Udang Masak Lemak is a celebration of Malaysia's culinary heritage, reflecting the harmony of Malay, Nyonya, and indigenous influences. It’s a delicious way to savour Malaysian tradition while making health-conscious choices.
Bahan-bahan(untuk 1 medium bowl per person)
- 200g Fresh prawns (udang), peeled and deveined
- 200ml Santan (light coconut milk) (fresh or carton)
- 1 stalk Serai (lemongrass), bruised
- 1 leaf Daun kunyit (turmeric leaf), finely sliced
- 2 leaves Daun limau purut (kaffir lime leaf) - pilihan
- 2cm Fresh turmeric root (or 1 tsp turmeric powder)
- 1 Red chili (deseeded for less heat)
- 2 Shallots
- 2 cloves Garlic
- 1 Pandan leaf, knotted - pilihan
- 1/2 tsp Salt (to taste)
- 1 tsp Cooking oil (preferably canola or sunflower)
Arahan
- 1
Prepare the rempah (spice paste) by blending shallots, garlic, turmeric root, and red chili until smooth.
5 minutes
Add a splash of water for easier blending.
- 2
Heat oil in a non-stick pan over medium heat. Sauté the rempah until fragrant, about 3-4 minutes.
4 minutes
Stir continuously to avoid burning the spices.
- 3
Add bruised lemongrass, pandan leaf, and kaffir lime leaves. Sauté for another minute to release their aroma.
1 minute
Lightly bruise the lemongrass to extract more flavour.
- 4
Pour in the santan and 100ml water. Stir gently and bring to a gentle simmer.
3 minutes
Do not let the coconut milk boil vigorously to prevent curdling.
Kenapa hidangan ini sihat
This healthy version of Udang Masak Lemak uses minimal oil and light coconut milk, making it lower in calories and fat compared to traditional recipes. Fresh herbs and spices add flavour without excess sodium or processed ingredients. It's a balanced meal when paired with brown rice, supporting weight management and heart health while honouring Malaysian flavours.
Udang Masak Lemak is rich in protein from prawns, which support muscle growth and repair. Using light santan reduces saturated fat while maintaining a creamy texture. Turmeric and lemongrass are high in antioxidants and have natural anti-inflammatory properties. The dish is naturally gluten-free and provides essential vitamins such as B12 (prawns), vitamin C (herbs), and minerals like zinc and selenium.
Petua
- 💡Tip 1: Use fresh turmeric root for the best colour and flavour.
- 💡Tip 2: Gently simmer the coconut milk to avoid curdling.
- 💡Tip 3: Add vegetables like long beans or pumpkin for extra nutrition.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water if needed to prevent the coconut milk from separating.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 320.0 kcal |
