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Kerang cabai hijau masak asam - fried clams in a spicy sour sauce
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Kerang cabai hijau masak asam
fried clams in a spicy sour sauce

500g mussels/clams
1 tsp salt
2 cm jahe
2 salam leaves
2 jeruk purut
750 ml water
8 green chilies
5 belimbing wuluh (star fruit)
1/2 tsp salt
1/2 tsp palm sugar
200 ml water
1 bunch kemangi
1 tsp lemon juice
2 tablespoons oil
7 shallots
4 cloves garlic
2 cm kunyit
5 red rawits
2 kemiri
Cara membuat:
Clean the mussels. Heat in a pan the water and add the mussels, salt, jahe, the salam and the jeruk purut and cook the mussels. Then drain. Cut the chilies into oblique slices and belimbing into slices.
Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the oil and fry the paste with the chilies for 3 minutes. Add the mussels and the belimbing and cook until the belimbing has softened. Then add the salt, palm sugar and water and cook until tender. Spoon in the kemangi and lemon juice and serve.
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