Kerang Bumbu Cabai Kering - mussels in a spicy fresh sauce

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Kerang Bumbu Cabai Kering
mussels in a spicy fresh sauce

1000 ml water
250g mussels
3cm jahe
3 jeruk purut
2 lemongrass 
1 tsp salt
3 cloves garlic
1/2 onion
4 dried chilies
3 red rawits
2cm jahe
1 tomato
5 tsp oyster sauce
1 tsp kecap asin
1/2 tsp salt
1/2 teaspoon pepper
1 tsp palm sugar
200 ml water
1 spring onion
1/2 tsp lemon juice
2 tablespoons oil
Cara membuat:
Chop the onion and garlic coarsely. Cut the dried chilies into pieces and rawits into strips. Cut the onion into small pieces and chop the tomato finely.
Heat in a pan the water and cook the mussels along with the jahe the jerut purut, the lemongrass and salt. When cooked then drain.
Heat in a pan the oil and fry the onion, garlic, chilies, the rawits and jahe for 3 minutes. Add the mussels, tomato, oyster sauce, kecap, salt, pepper and palm sugar and stir well. Add the water, spring onion and the lemon juice and cook for 1 minute.
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