Foodography (udang Galah Masak Lemak Cili Api)

This is 'Udang Galah Masak Cili Api'

Last tuesday, my cooking partner (Sya Manja) and I participated in cooking competition. I don't remember what was the competition's name. But it was held by MSU which is my University. So my partner and I decided to cook this dish. 

Before I continue with the recipe, I would like to share some information. This food came from my own country, Malaysia and it is [Alert] not suitable for people who hates spicy or who cannot 'tahan pedas' in term of Malay. Because this dish is so super duper spicy. More spicy it is more delicious!!! and last thing, this Masak Lemak Cili Padi is not just for prawn only, you can change the prawn with something else such as chicken, crab or fish. 

Okey let'we continue with the recipe,

For one or two packs,

First of all you need this : 

-   1/2 onion, 3-4 garlic.

-   300gm of prawn ( 5-7 prawns)

-   2 or 3 inch of galangal (lengkuas)

-   1 lemongrass (batang serai)
-   15 chilies (cili padi)
-   2- 4 cups of coconut milk (santan)
-   2 turmeric leaf ; sliced (daun kunyit)
-   turmeric powder

How to make it,

mise-en-place,
- chop all the galangal, chilies, onion and garlic.
- standby the turmeric powder
- smash up the lemongrass
- slice the turmeric leaf

Cooking process,
- saute (tumis) the onion and garlic until the change to little brown
- then, put all the chopped galangal, chillies and turmeric powder and stir.
- after few seconds put the smashed lemongrass.
- when you have smell the aroma, slow down the fire then pour down the
  coconut milk and stir rapidly.
- stir until them producing bubbles then put the prawn and sliced turmeric leaf.
- wait til the prawns cooked
- continue stir and season with salt and pepper or chicken powder.


That is it. You Done Make It!!!