>Hello Sohib EditorOnline, do you love seafood? If so, one of the must-try dishes is surely “cara masak udang”. Udang or shrimp is a popular ingredient in Indonesian cuisine, and there are many ways to cook it. In this article, we will explore 20 different methods of cooking udang, along with some tips and tricks to make sure your dish turns out perfectly every time.
1. Udang Goreng Tepung
Udang goreng tepung is a classic dish that is both delicious and easy to make. The key is to use fresh shrimp and to properly coat them with the flour mixture. Here’s how to make it:
| Ingredients | Amount |
|---|---|
| Shrimp | 500 grams |
| All-purpose flour | 100 grams |
| Rice flour | 50 grams |
| Egg | 1 |
| Salt | 1 tsp |
| Pepper | 1 tsp |
| Oil | for frying |
Directions:
- Clean and devein the shrimp.
- Mix the all-purpose flour, rice flour, salt, and pepper in a bowl.
- Beat the egg in a separate bowl.
- Dip the shrimp in the egg mixture, then coat with the flour mixture.
- Heat the oil in a pan over medium heat, then fry the shrimp until golden brown.
- Drain the excess oil on a paper towel, then serve hot.
Frequently Asked Questions
Q: Can I use other types of flour?
A: Yes, you can use cornstarch or potato starch instead of rice flour. However, rice flour gives the shrimp a crispy texture.
Q: Should I devein the shrimp?
A: Yes, it is recommended to remove the vein as it can be gritty and unpleasant to eat.
Q: Can I add other spices?
A: Sure, you can add garlic powder, onion powder, or chili powder for extra flavor.
2. Udang Saus Padang
If you love spicy food, udang saus Padang is a perfect dish to try. This dish originated from West Sumatra and is known for its spicy and flavorful sauce. Here’s how to make it:
| Ingredients | Amount |
|---|---|
| Shrimp | 500 grams |
| Onion | 1 |
| Garlic | 3 cloves |
| Red chili | 10 |
| Tomato | 2 |
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Lemon juice | 1 tsp |
| Oil | for frying |
Directions:
- Clean and devein the shrimp.
- Slice the onion, garlic, and red chili.
- Heat oil in a pan over medium heat, then fry the shrimp until cooked. Set aside.
- In the same pan, sauté the onion, garlic, and red chili until fragrant.
- Add chopped tomato, salt, sugar, and lemon juice. Cook until the tomato is soft.
- Add the shrimp and stir well to coat with the sauce.
- Serve hot with steamed rice.
Frequently Asked Questions
Q: Can I use other types of chili?
A: Yes, you can use bird’s eye chili or habanero chili for a spicier flavor.
Q: How can I make the sauce less spicy?
A: You can remove the chili seeds or reduce the amount of chili used. You can also add coconut milk to balance the heat.
Q: Can I use frozen shrimp?
A: Yes, just make sure to thaw the shrimp before cooking.
3. Udang Saus Tiram
Udang saus tiram is a popular Chinese-inspired dish that is loved by many. The sweet and savory sauce pairs perfectly with the tender and juicy shrimp. Here’s how to make it:
| Ingredients | Amount |
|---|---|
| Shrimp | 500 grams |
| Garlic | 3 cloves |
| Ginger | 1 inch |
| Onion | 1 |
| Oyster sauce | 2 tbsp |
| Soy sauce | 1 tbsp |
| Sugar | 1 tsp |
| Cornstarch | 1 tbsp |
| Water | 1/2 cup |
| Oil | for frying |
Directions:
- Clean and devein the shrimp.
- Mince the garlic and ginger, and slice the onion.
- Heat oil in a pan over medium heat, then fry the shrimp until cooked. Set aside.
- In the same pan, sauté the garlic, ginger, and onion until fragrant.
- Add oyster sauce, soy sauce, sugar, and water. Cook until the sauce thickens.
- Mix the cornstarch with a little water, then add to the sauce to thicken it further.
- Add the shrimp and stir well to coat with the sauce.
- Serve hot with steamed rice.
Frequently Asked Questions
Q: Can I use other types of seafood?
A: Yes, you can use scallops, squid, or fish fillet.
Q: What is oyster sauce?
A: Oyster sauce is a common condiment in Asian cuisine made from oyster extract, soy sauce, and sugar.
Q: How can I make the sauce less salty?
A: You can reduce the amount of soy sauce or use low-sodium soy sauce.
4. Udang Kuah Pedas
Udang kuah pedas is a spicy shrimp soup that is perfect for cold weather or as a comfort food. The combination of spicy, sour, and savory flavors makes it a popular dish in Indonesian households. Here’s how to make it:
| Ingredients | Amount |
|---|---|
| Shrimp | 500 grams |
| Tomato | 2 |
| Onion | 1 |
| Garlic | 3 cloves |
| Red chili | 5 |
| Lemongrass | 1 stalk |
| Tamarind paste | 1 tbsp |
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Water | 4 cups |
| Oil | for frying |
Directions:
- Clean and devein the shrimp.
- Cut the tomato and onion into small pieces, and slice the garlic and red chili.
- Crush the lemongrass with a rolling pin.
- Heat oil in a pot over medium heat, then sauté the garlic, chili, and lemongrass until fragrant.
- Add the tomato and onion, and cook until soft.
- Add water, tamarind paste, salt, and sugar. Bring to a boil.
- Add the shrimp and cook until pink and firm.
- Serve hot with steamed rice.
Frequently Asked Questions
Q: Can I use shrimp with the shell on?
A: Yes, you can use shrimp with the shell and head on for extra flavor.
Q: What is tamarind paste?
A: Tamarind paste is a souring agent commonly used in Southeast Asian cuisine. You can find it in Asian grocery stores or online.
Q: How can I make it less spicy?
A: You can remove the chili seeds or use fewer chilies. You can also add coconut milk to balance the heat.
5. Udang Balado
Udang balado is a spicy shrimp dish originating from West Sumatra. The combination of caramelized onions, garlic, and chilies makes it a flavorful and aromatic dish. Here’s how to make it:
| Ingredients | Amount |
|---|---|
| Shrimp | 500 grams |
| Onion | 2 |
| Garlic | 5 cloves |
| Red chili | 10 |
| Tomato | 2 |
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Lemon juice | 1 tbsp |
| Oil | for frying |
Directions:
- Clean and devein the shrimp.
- Thinly slice the onion and garlic, and chop the tomato.
- Grind the red chili into a coarse paste.
- Heat oil in a pan over medium heat, then fry the shrimp until cooked. Set aside.
- In the same pan, sauté the onion and garlic until caramelized.
- Add the chili paste and tomato, and cook until the tomato is soft.
- Add salt, sugar, and lemon juice. Mix well.
- Add the shrimp and stir well to coat with the sauce.
- Serve hot with steamed rice.
Frequently Asked Questions
Q: Can I use other types of chili?
A: Yes, you can use bird’s eye chili or cayenne pepper.
Q: How can I make it less spicy?
A: You can remove the chili seeds or use fewer chilies. You can also add coconut milk to balance the heat.
Q: Can I use other types of seafood?
A: Yes, you can use squid, scallops, or fish fillet.
6. Udang Goreng Mentega
Udang goreng mentega is a popular Chinese-inspired dish that is loved for its crispy texture and buttery sauce. This dish is usually served as an appetizer or snack. Here’s how to make it:
| Ingredients | Amount |
|---|---|
| Shrimp | 500 grams |
| Butter | 50 grams |
| Garlic | 3 cloves |
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Cornstarch | 1 tbsp |
| Water | 1/2 cup |
| Oil | for frying |
Directions:
- Clean and devein the shrimp.
- Chop the garlic into small pieces.
- Heat oil in a pan over medium heat, then fry the shrimp until cooked. Set aside.
- In a separate pan, melt the butter over low heat.
- Add the garlic and sauté until fragrant.
- Add salt, sugar, and water. Bring to a boil.
- Mix the cornstarch with a little water, then add to the sauce to thicken it.
- Add the shrimp and stir well to coat with the sauce.
- Serve hot with steamed rice or as an appetizer.
Frequently Asked Questions
Q: Can I use margarine instead of butter?
A: You can, but butter gives a richer flavor to the dish.
Q: How can I make it less greasy?
A: You can use less butter, blot the excess oil with a paper towel, or