Hi, Readers!

If you are a fan of bold, spicy, and creamy flavours all in one bowl, Udang Masak Lemak Cili Api is exactly the kind of dish that will make you fall in love with Malaysian home cooking.

Juicy prawns are cooked in a spicy coconut milk broth with fresh kunyit, lemongrass, and cili padi, all the classic flavours of a true Malaysian masak lemak. The golden-yellow gravy is deeply aromatic, the heat is real, and paired with a bowl of steaming white rice, it is pure comfort on a plate. The name itself tells you everything: "udang" means prawns, "masak" means to cook, and "lemak" refers to the dish being cooked in coconut milk, which has a high oil content, that is why it is often called "lemak" in Malaysia and Singapore. The term "cili api" literally translates as "fiery chili," hinting at just how spicy this dish can be. This is one of the most beloved traditional Malay dishes, popular across Malaysia, Indonesia, Singapore, and Brunei.

Main Ingredients:

- 1 kg fresh prawns, cleaned and de-veined (shells retained)

- 2 sticks fresh lemongrass, lightly smashed

- 1 cup coconut cream

- 1 cup fresh coconut milk

- 1 kunyit leaf (optional)

- Salt to taste

To Blend:

- 10 to 15 bird's eye chillies (adjust to your heat preference)

- 2 inches fresh kunyit

- 4 shallots

- 2 cloves garlic

Using a blender, blend all the items under "To Blend" with a tiny bit of water until a spicy kunyit paste is formed. You can also use a pestle and mortar if you do not have a blender.

Pour the blended paste into a cooking vessel. Add the smashed lemongrass and kunyit leaf. Do not add water, using a combination of coconut cream and coconut milk keeps the broth thick and creamy without getting diluted. The coconut cream gives richness, while the coconut milk helps balance the texture so it is smooth and not overly heavy.

Turn on the heat to medium and stir continuously. Let the mixture come to a gentle boil while stirring so the coconut milk does not split. Once the broth is bubbling, add the cleaned prawns. Prawns cook fast, so best to add them just before serving to avoid overcooking. Cook for about 4 to 5 minutes until the prawns turn pink and are fully cooked through. Season with salt, give it a final stir, and turn off the heat. Pair it with hot rice for the ultimate comfort meal.

Tips and Notes

How spicy the dish turns out really depends on the number of cili padi you use. You can always start with fewer and add more later. If you want the heat without it being overwhelming, remove the seeds too.

If using frozen prawns, make sure to thaw and pat them dry first so the broth does not get watered down.

Fresh kunyit gives the best colour and that classic masak lemak flavour, but if you cannot find it, you can use kunyit powder, start with 1 teaspoon and adjust to taste.

Kunyit leaves add a subtle herbal aroma and a slightly earthy flavour that is very kampung-style. It is optional, your masak lemak will still be delicious without it, but if you have it, definitely throw one in for that extra traditional touch.

For storage, pop leftovers into an airtight container and refrigerate for up to 2 days. It also freezes well for up to 2 weeks. To reheat, warm it on low heat and give it a gentle stir. Add a splash of coconut milk if it gets too thick.

This dish is a wonderful introduction to traditional Malay cooking. Once you nail the base, you can confidently swap the prawns for fish or squid and still get that same gorgeous golden broth every single time. Give this recipe a try this week and let us know how it turned out, Readers, we would love to hear from you!