Dapurku Berasap Sudah... Dek Udang Lipan

Since 16 hari lepas... never stepped in my kitchen.

kalau perut aku berdengung tahap 128 decibel (dB)
.. takat minum air kosong & Lipton Red Rooibos Tea sahaja.
Lapar? I reached for Buah Prunes...

* Hu,hu,hu...
... nak jadi awet muda... kalau nak jaga body... all of these kaya dengan anti-oxidant...
PLUS + Jangan Makan Malam *

itulah life after all my family members being transfered to Rumah No.1, Jengka 13.
Kalau tidak, pagi buat heavy breakfast before I left to my office,
evening time, I cooked for dinner, then supper...
...all for my family members ...

* some of my cooking utensil being prepared to be kept in the storage...
to prevent them from getting dusty *

*waaa... this is not a hell's kitchen...
it is such a process center where I transform
gross materials into something can be consumed... end products...
macam ayam goreng ker, udang goreng tepung ker, kuih talam suji ker...*

This morning, I drove to Pasar Pagi Ahad Sungai Penchala,
(memandu dengan kelajuan 80 kilometer sejam memang tak rock pagi-pagi minggu macam tu)
a 100 metres away from my house...
(Elk'elleh... dekat pun nak naik keta... alahai... mana nak burn calory nih)

I planned to buy laksam earlier, but ended with something that I really didn't think at all.
I just an impulse purchase.
TERBELI. TERBELI. TERBELI.

juga, I can say...
TERPENGARUH. TERPENGARUH. TERPENGARUH.

Recently, I was so (SOOOOOOOO)
'inspired' by Jamie Oliver's recipe (not the naked hand style methode)
so simple, so practical & yummilicios...
Cara masak udang lipan, cara masak udang ketak, resepi udang ketak
The Asian Food Channel brought me to 'witness' the New Scandinavian Cooking.
I saw one of the chef cooked 'Langosteen' @ 'Langostine'.
Cara masak udang lipan, cara masak udang ketak, resepi udang ketak
Then, that was how the idea of purchasing this creature happened.
Cara masak udang lipan, cara masak udang ketak, resepi udang ketak
* The very last time I bought it around year 2001.
I turned this creatures into Kari Udang...
none of my family members in Tikam Batu, Kedah ate this..*

* It recalls me of Praying Mantis... the upper body...
that's why this creatures also known as Mantis Prawn @ Mantis Lobster.
In Malay = Udang Mantis, Udang Mentadak, Udang Mentadu*

*Dah 'panggang' atas pan sahaja, 10 ekor dah masak & makan.
Sebijik macam lipan... mind over matter... tak apa, makan ajer... Fear Factor in My Kitchen*
Mudah: Taruk Garam + Curry Powder
(Tumeric Powder dah abis rupanya, substitute Curry Powder pun bleh... blasah jer Bedah...)

The best way to cooked it is to grill or bake.
Kalau rebus, buat kuah-kuah... gulai-gulai
ada risiko nak makan.
The flesh... lembik-lembik, hancur macam tofu,
susah nak makan.

Melalui carian 'google', ramai mengadu nak makan makhluk ini susah.
Mengapa? Susah nak kopek kulit dia.
Tak berbaloi susah-susah kopek kulit keras, isinya tak seberapa mana.



TIPS MENGELOLAKAN & MENGENDALIKAN UDANG LIPAN @ UDANG GERTAK
Udang Mantis, Udang Ketak, Udang Lipan, Udang Mentadak, Langosteen, Mantis Prawn, Mantis Shrimp, Slipper Lobster
1. Yang penting teknik masak
(Kalau kena teknik ...sedap macam lobster... & daging dia kenyal, tak hancur)
Udang Mantis, Udang Ketak, Udang Lipan, Udang Mentadak, Langosteen, Mantis Prawn, Mantis Shrimp, Slipper Lobster

2. Teknik nak kopek kulit udang lipan
(dalam New Scandinavian Cooking, dia belah Langosteen kat tengah-tengah badan,
potongan simetri, potong sebelah dalam badan, abdomen part,
guna the sharpest knive you ever have).
Udang Mantis, Udang Ketak, Udang Lipan, Udang Mentadak, Langosteen, Mantis Prawn, Mantis Shrimp, Slipper Lobster
Langosteen, Langostine, Udang Lipan, Udang Ketak, Udang Gertak,
Boleh guna gunting, macam nak buat surgery tuh,
itu kena gunting kiri -kanan sepanjang bahagian kaki, then tarik kulit macam siang ular.
Udang Mantis, Udang Ketak, Udang Lipan, Udang Mentadak, Langosteen, Mantis Prawn, Mantis Shrimp, Slipper Lobster
Juga kalau pakai the naked hands... picit bahagian kiri & kanan badan udang serentak sampai badan udang jadi mengembong & bolehlah tarik kulit udang lipan itu dengan secara aman.

* Udang Lipan yang telah dibuang kulitnya... rasa dia best jugak...
ingat, bahagian leher kasi patah,

makan abdomen part sahaja yang bersegment-segment body dia sahaja okey?*

Udang Mantis, Udang Ketak, Udang Lipan, Udang Mentadak, Langosteen, Mantis Prawn, Mantis Shrimp, Slipper Lobster
Nama-nama lain: Udang Mentadak, Udang Mantis, Udang Belalang, Udang Ronggeng, Udang Ketak, Udang Kertak, Udang Gertak, Udang Satak,
(Tapi Udang Ketak Besar sikit & warna oren - endangered species)

Nama-nama English: Slipper Lobster, Mantis Shrimps,

Suku-sakat: Langostine , Langosteen (Macam Mangosteen Si Manggis tu lah pulak spelling nya)

Market price: Dulu-dulu no value, cukup murah.. RM2/kilogramme

Now market price (Klang Valley) : RM5.00 - RM6.00/kilogramme

Hong Kong market price: Per Plate (M size) 5 - 6 pcs = RM50.00 - RM60.00