Kupang Masak Lemak Putih

Steamed Mussels in Fragrant White Coconut Broth

This dish was once a go-to for Brani’s women after a morning forage along the tidal flats—small woven baskets full of mussels slung over their hips, still dripping with saltwater. “Lemak putih” was a quick, nourishing broth made with what was on hand: coconut milk, torch ginger, and wild herbs from the edge of the forest. It’s simple, elegant kampung survival—transformed here into an ocean-bright bowl for the modern table.

“Bila laut surut, kita cari rezeki. Bila dapur berasap, kita sambut rezeki.”

—Mak Ngah Kamaliah, Telok Saga resident

Ingredients (Serves 2–3)

• 1 kg fresh mussels (preferably small-farmed or wild, scrubbed clean)

• 1½ cups thin coconut milk (santan cair)

• 2 lemongrass stalks, bruised

• 3 slices galangal

• 4 kaffir lime leaves, torn

• 1 small torch ginger bud (bunga kantan), halved

• 1 red chili, sliced thinly (optional)

• Salt to taste

• Garnish: Ulam raja, finely sliced torch ginger petal, toasted grated coconut

Instructions

1. In a wide pot, combine coconut milk, lemongrass, galangal, lime leaves, and bunga kantan.

2. Bring to a gentle simmer—do not boil. Let it steep for 5–7 minutes until fragrant.

3. Add cleaned mussels. Cover and cook until all shells have opened (4–5 minutes). Discard any that remain closed.

4. Taste broth and adjust salt. For extra depth, stir in a teaspoon of sambal kerisik or a pinch of sea salt and lime.

Garnish with herbs and serve hot in wide bowls with grilled flatbread or steamed rice.