Gangan Udang

This is the kind of dish that i really like, and hold a special place in my heart. I use to make it quite often during my second year in France. Before, i did not like coconut milk curry & Co. And this food contributed a lot to my today's deep liking to coconut milk curry.

I don't know the meaning of gangan, but udang means shrimp. Bellow is my version of any Gangan recipes in general, i added Indonesian bayleaf and shrimp paste. I adore the combination of both, makes my dish so fragrant.

Gangan Udang

Ingredients:

• 500 gr medium shrimps, peeled heads, leave the tails
• 0,5 tps ginger powder
• 1 tps galanga powder
• 0,5 tps curcuma powder
• 1 tbs of cooking oil
• 1 tomato, sliced thinly
• 1 lemon grass,bruised
• 2 kaffir leaves
• 1 Indonesian Bay Leaf
• 250 ml of coconut milk

Ground the following ingredients:

• 1 tps of shrimp paste
• 2 chillies
• salt
• pepper
• 3 shallots
• 2 cloves of garlic

Directions:

1. In a wok, heat oil and saute the ground ingredients, lemon grass, kaffir leaves powdered spices, and bay leaf, until golden brown.
2. Add the coconut milk and slices of tomato. Cover the wok, let it shimmer.
3. Add the shrimps, cook for another 3 to five minutes.
4. Serve with rice.