Monday, March 12, 2012

Sweet and Sour Udang Galah...

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.

8 comments:

Ariffin Mamat (Pak Pin) said...

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?

I used to memancing for udang Galah from rumah rakit on Kelantan river. Nice indeed.

Pak Idrus said...

Ariffin Mamat (Pak Pin}, thanks for the visit and sharing your thoughts on the subject of this posting.

Yes 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.

Temuk said...

Pak Idrus
My 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.

Pak Idrus said...

Temuk, thanks for the visit and sharing your thoughts on the subject of this posting.

Well 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.

Sir Pök Déng said...

I used to catch these prawns during my college days. We did it hobo fishing style. We ate these expensive prawns for free!

Pak Idrus said...

Sir Pök Déng, thanks for the visit and sharing your thoughts on the subject of this posting.

Well 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.

dedy oktavianus said...

we used to called it udang satang(galah) asam manis here.....
pretty damn good, a like to add vinegar and tamarind for nice tangy sour taste.....

Pak Idrus said...

dedy oktavianus, thanks for the visit and sharing your thoughts on the subject of this posting.

Well 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.