A famous nyonya dish, Udang Masak Lemak Nenas, is delicious. It is accepted by all the members of my family. It is rich in coconut milk, is spicy, sour, sweet and salty and really brings out the aroma of the fresh turmeric, galangal and ginger. It can really whets one's appetite and one bowl of rice is definitely not enough. For us, we like the sauce to be thick and spicy. However, one can add more water if a thinner sauce if preferred and reduce the amount of chili for a less spicy sauce.
Ingredients:
a. For blending
- 10 g chili padi
- 8 g dried chili
- 75 shallots
- 25 g garlic
- 50 g lemongrass (white part only)
- 20 g fresh turmeric
- 20 g galangal
- 20 g ginger
- 25 g belacan, toasted
- 15 g candlenut
- 1 cup water
b. For cooking
- all of the blended ingredients
- 1/2 cup cooking oil
- 350 g pineapple slices
- 3 g assam keping
- 1 cup water
- 2 stalks lemongrass, bruised
- 1 cups thick santan
- 2 pcs of kafir lime leaves
- 1 tsp salt or to taste
- 1 tsp sugar
- 8-10 pcs big prawns
Method:
- Blend all ingredients stated above under "For Blending".
- Heat up pan with cooking oil.
- Add all of the blended ingredients to the pan.
- Fry them till they are fragrant and oil splits from the ingredients.
- Add pineapple slices.
- Add water
- Fry till the pineapple slices are soft.
- Add water and lemongrass.
- Let the sauce slowly simmers for about 5 minutes.
- Add the santan and let it boil. (If sauce is too thick, add some water. It should not be too thin either.)
- Add kafir lime leaves.
- Season with salt and sugar.
- Add the prawns. (Do not overcook.)
- Garnish with kafir lime leaves.
- Serve with white rice.