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Udang Lemak
Makan Tengah Hari • Malaysia
How to Make Udang Lemak (Traditional & Healthy Version)
Udang Lemak is a beloved Malaysian dish, celebrated for its aromatic santan-based gravy and succulent prawns. Rooted in Malaysia’s multicultural culinary heritage, this dish is a perfect representation of how local ingredients like lemongrass, turmeric, and fresh prawns are combined to create a harmonious balance of flavors. The addition of daun kunyit (turmeric leaf) and pandan infuses the lemak gravy with subtle herbal notes, making each bite a true taste of Malaysia. Traditionally enjoyed during lunch, Udang Lemak is light yet satisfying, making it ideal for health-conscious eaters. Its golden-hued gravy, derived from turmeric and coconut milk, is both visually appealing and packed with nutrients. The dish is often served with warm white rice or brown rice, allowing the rich flavors to soak in perfectly. In Malaysian homes, Udang Lemak is a symbol of togetherness, often cooked for family gatherings or special occasions, reflecting the nation’s deep-rooted love for sharing meals.
Bahan-bahan(untuk 1 medium bowl per serving)
- 250g Large prawns (udang) (shelled and deveined)
- 1 cup Santan (light coconut milk) (use fresh if possible)
- 1 stalk Lemongrass (bruised)
- 2cm Turmeric root (peeled and sliced (or 1 tsp turmeric powder))
- 3 cloves Shallots (sliced)
- 2 cloves Garlic (chopped)
- 1 leaf Pandan leaf (knotted) - pilihan
- 1 leaf Daun kunyit (turmeric leaf) (thinly sliced) - pilihan
- 1 Bird’s eye chili (sliced for mild heat, optional) - pilihan
- 1/2 tsp Salt
- 1 tsp Cooking oil (preferably canola or sunflower)
Arahan
- 1
Clean and devein the prawns. Rinse under cold water and pat dry.
5 minutes
Use fresh prawns for maximum sweetness and texture.
- 2
Blend shallots, garlic, and turmeric root (or powder) into a fine paste.
5 minutes
Add a splash of water to ease blending if needed.
- 3
Heat oil in a non-stick pan. Sauté the blended paste with lemongrass until fragrant.
3 minutes
Stir continuously to avoid burning the spices.
- 4
Add the prawns and cook until they turn pink and are just cooked through.
3 minutes
Do not overcook prawns to keep them juicy.
Kenapa hidangan ini sihat
This version of Udang Lemak is crafted for the health-conscious, using light coconut milk to reduce calories and saturated fat. The inclusion of turmeric and fresh herbs enhances the dish’s health benefits, while prawns provide essential lean protein. By minimizing oil and using natural flavorings, this recipe remains wholesome and suitable for those seeking nutritious Malaysian meals.
Udang Lemak is rich in lean protein from prawns, which are also a source of omega-3 fatty acids, vitamins B12, and selenium. The dish uses light santan, lowering saturated fat while preserving the creamy texture. Lemongrass, turmeric, and pandan leaves contribute antioxidants and anti-inflammatory properties. The use of minimal oil and fresh herbs boosts the nutritional value, making it suitable for a balanced diet.
Petua
- 💡Tip 1: Use fresh, wild-caught prawns for the best flavor and texture.
- 💡Tip 2: Light coconut milk keeps the dish creamy without excess calories.
- 💡Tip 3: Slice daun kunyit very thinly to release its natural aroma without overpowering the dish.
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 or light coconut milk if the gravy thickens.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
