Have you ever heard of a traditional dish that is famous called Gulai Kemahang?
This dish uses wild taro, or keladi kemahang, as its main ingredient. Keladi kemahang, a type of plant from the taro family, can cause itching if not processed properly. Therefore, its preparation requires precise and careful techniques. The outer skin of the taro stems or petioles must be removed before cutting them into approximately three-inch pieces. To eliminate the itching sensation, keladi kemahang is typically boiled and drained, or soaked in saltwater before cooking.
Let’s dive into the recipe:
Ingredients of Kemahang:
- 500g pucuk kemahang (young taro leaves)
- 10 bird’s eye chilies
- 1-inch piece of shrimp paste (belacan)
- 100g dried anchovies
- 1 large onion
- 10 pieces of tamarind slices (asam keping)
- 2 stalks of lemongrass (bruised)
- 1 teaspoon turmeric powder
- 1 coconut (for fresh coconut milk)
- 1 liter of water
- Salt
Method:
- Start by blending the bird’s eye chilies, shrimp paste, dried anchovies, onion, and turmeric powder until smooth.
- Next, place the blended ingredients into a pot along with the pucuk kemahang, bruised lemongrass, tamarind slices, and 500ml of water.
- Bring the mixture to a boil, simmering until the taro leaves become soft and tender.
- Divide the coconut milk into two parts: thin and thick coconut milk.
- Once the taro leaves are tender, add the thin coconut milk into the pot and let it boil.
- Allow it to simmer for about 10 minutes before adding the thick coconut milk.
- Season with salt to taste, and stir everything together before serving.
Additionally, there is a traditional tip that suggests pulling the taro directly from the ground to reduce the risk of itching. Moreover, only young, non-flowering taro is considered suitable for this dish.
In conclusion, Gulai Kemahang is a flavorful and traditional dish that showcases the unique cuisine of Malay. With the careful processing of pucuk kemahang, this dish not only delivers a delicious taste but also reflects the fine art of traditional cooking. Enjoying Gulai Kemahang is more than just a culinary experience; it is an appreciation of a culinary heritage passed down through generations.
More articles related:
- Barobbo: The Traditional Cuisine of the Bugis Ethnic Group
- Kuih Taming Sari: A Traditional Delight of the Terengganu Community
Article by Syuriana Ibrahim
