I saw a recipe of Sambal Serai Udang in Indonesian women magazine �Kartini� through bacamajalah.com . Served twice a year every Eid-ul Fitr and Eid-ul Adha on tradition �Menjunjung Duli� in the Sultanante of Deli, Medan, North Sumatra. At those days, Maimun Palace or Maimoon Palace is opened for public to say Happy Eid to Sultan of Deli and the families. The current Sultan of Deli is Tuanku Sultan Mahmud.
According to wikipedia, Maimun Palace or Maimoon Palace (Indonesian: Istana Maimun), is a well-known landmark at Medan, the capital city of North Sumatra. It was built by Sultan of Deli, Sultan Makmun Al Rasyid Perkasa Alamsyah in 1888, the palace covers 2,772 m2 and has 30 rooms. The Palace has become a tourist destination not solely because of age but also because of the unique interior design of the palace, mixing elements of Malayan cultural heritage, Islam, Spanish, Indian, and Italian style.
This recipe can be substituted for Kerang Kepah (a kind of clam that I�m still not sure the English name, whether littleneck clam or manila clam). You should be ready to use 20 lemongrasses as I substituted for � to � cup ground lemon grass. Frozen ground lemon grass can be found on frozen vegetables section at Asian grocery stores.
Asam Gelugur
Ingredients:
500 g prawns
1 lime
Salt as desired
200 ml coconut milk
20 lemongrasses (I substituted for � cup ground lemon grass)
2 cm fresh galangal, crushed
asam gelugur as desired (Malay: asam gelugor)
spices to be ground
10 long red chilies
7 shallots
3 cloves garlic
1 cm fresh turmeric (I substituted for � - � tsp ground turmeric)
salt and sugar to season
Directions:
1. Squeeze lime and sprinkle salt over the prawns. Marinate for 15 minutes.
2. In a pan, add oil and heat the oil at medium-high. Stir fry ground spices, galangal, and lemon grass until fragrant.
3. Add prawns, stir evenly, then add coconut milk, salt, sugar and asam gelugur. Cook until hydrated. Set aside. It was suggested to serve this with ketupat (rice cake in coconut leaves).
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