Udang Pantung Kuning : langouste dans une sauce jaune crémeuse et épicée

Udang Pantung Kuninglobster in a creamy spicy yellow sauceBahan-bahan;ingredients:2000 gr lobster (4 small)1500 ml water2 sereh (lemongrass)3 jeruk purut / kaffir lime leaves1/2 tsp rice vinegar375 ml santen asli (thick coconut milk)1 tsp salt1 salam leaf1 tsp asem (tamarind) + 2 tbsp water2 tbsp oilHaluskan;bumbu:3 kemiri (candle nuts)4 red rawits (small chilies)5 shallots4 cloves garlic6 cm kunyit (turmeric/curcuma)6 cm jahe (ginger)1/5 tsp ketumbar (coriander)1/2 tsp trasi bakar (roasted shrimp paste)Taburan:garnish:2 tbsp bawang goreng (fried shallots/onions)Cara membuat:preperation/method:Heat in a pan the water and add the lobsters and cook them for 15 minute. Remove the lobster and cool them in cold water and remove the meat fromthe lobsters. Strain the stock and keep it. Pound or grind the ingredients for the bumbu into a paste. Mix the asem wiht the water. Heat in a wok the oil and fry the bumbu for 3 minutes. Add the salam and the asemwater and fry it for 2 minutes. Then add the stock, the sereh, the jeruk purut and the rice vineager and let it simmer for 5 minutes. Add the santen and let it simmer for 5 more minutes. Then add the meat and the salt and let it simmer for 1 more minute. Sprinkle it with the bawang goreng and serve