Udang Galah is a big Prawn. There is no specific name for it
in English. It is only found in the tropic especially in the Southeast
Asia region. For more detail of what this wonderful freshwater
Prawn is please read this. Some call it as Giant Freshwater Prawn. It is like a
lobster but yet not a lobster. It is fleshy and made wonderful and nutritious
dishes that taste great as well.
Nowadays it is difficult to get it at the
local market since most of it is bought by hotels or restaurants and what
left is expensive. Anyway I still could get it at the Datuk Keramat market sometime
where I go often to look for fresh seafood, poultry and meat. Now it cost RM40 to RM50 a kilo. One may get about seven or eight Udang Galah in a kilo. I normally bought 2 kilos which is just enough for the family. [US$1:00 = RM2:96]
There are many
ways to cook it. One simple way is just to garnish it with salt and turmeric
powder and just fry it the usual way or just grilled it at Barb Q. It cooks
fast indeed. The grand kids loved it when it is cook as a Sweet and Sour dish.
So most of the times my spouse would just cook it that way and it taste excellent.
Images in this posting show the process of how this nutritious dish of a Sweet and
Sour Udang Galah is prepared.
Have a nice day.
Pak Idrus...now that you mentioned it, I just realized i have never known the English word for Udang Galah. Does that mean this species only lives in Malaysian waters?
ReplyDeleteI used to memancing for udang Galah from rumah rakit on Kelantan river. Nice indeed.
Ariffin Mamat (Pak Pin}, thanks for the visit and sharing your thoughts on the subject of this posting.
ReplyDeleteYes there is no English word for Udang Galah. The Udang Galah is only found in the the tropical area [not only Malaysia] thus no English name for it. Every country in this region has a name for it in their language but there is a scientific name for it. Just click the link on my posting [hover over 'read this' and click]and you would be taken to a link].
Yes I am told it is nice to memacing Udang Galah and I had never done it.
Have a nice day.
Pak Idrus
ReplyDeleteMy cousin who used to catch & sell udang galah from Sungai Perak told me he would make sure that even a small piece of the udang's broken penyepit (claw?) was not thrown away as it would add weight (therefore money!) to the udang. Nowadays, many farmers breed udang galah. They are cheaper and not that tasty. Have a nice weekend.
Temuk, thanks for the visit and sharing your thoughts on the subject of this posting.
ReplyDeleteWell in business every bits counts and I believe even the customers would not be happy if the long claws are missing. They surely would like to have the whole parts and fresh. Even thought the Udang Galah is now reared in pond still out here it still difficult to get. And when it is there in the market, it is expensive. Well at least we still get to enjoy it from time to time.
As for the name of the Udang Galah in English one of own grand kids translate it to Pole Prawn, logic juga eh.
Have a nice day.
I used to catch these prawns during my college days. We did it hobo fishing style. We ate these expensive prawns for free!
ReplyDeleteSir Pök Déng, thanks for the visit and sharing your thoughts on the subject of this posting.
ReplyDeleteWell in KL it not only difficult to get but its expensive as well. That is because there are some 7 million of mouths to feed in the Kelang Vally. KL alone got a population of 1.7million. Moreover most of the catch are sold to big hotels and restaurants and what's left is then sold at the wet market. Anyway we do get to enjoy it from time to time when it is seen in the Wet-market nearby.
When I was working in Sarawak in the mid eighties we could enjoy Udang Galah every day and it is cheap too.
Have a nice day.
we used to called it udang satang(galah) asam manis here.....
ReplyDeletepretty damn good, a like to add vinegar and tamarind for nice tangy sour taste.....
dedy oktavianus, thanks for the visit and sharing your thoughts on the subject of this posting.
ReplyDeleteWell different place give a different name to it but it is still one of the best prawn to cook Asam Manis here. We too use vinegar and tamarind juice.
This Udang is expensive here. It around RM70.00 a kilo [US$1.00 = RM3.20] but we do buy it from time to time to enjoy it.
BTW Dedy oktavianus where are you from.
Have a nice day.
I am selling freshwater prawn (udang galah) at the lowest and cheapest price
ReplyDelete12-19pisces per kg at Rm50
my location in Kedah
we can deliver depands on demand.
whatsapp only 016-3322 458
Just enjoyed udang galah at a restaurant in Ipoh, dry-fried in soya sauce and it's fantastic! The thick flesh is so sweet and succulent, and munching the head is just heavenly, with so much aroma and tasty flavour! 😋😋 It is called Giant River Prawn in English or Big Head River Prawn in Chinese.
ReplyDeleteEnjoy great Malaysian food!!