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Kerang Tahus Masak Tomat Hijau Pedas
shellfish in spicy green tomato sauce

400 g clams / cockles
1 tsp lime juice
1/2 tsp salt
3 green tomatoes
1 kunyit
2 salam leaves
2cm jahe
1/2 tsp palm sugar
1 tsp salt
1 tbsp asam water
300 ml of water
2 tablespoons oil
5 red rawits
3 red chilies
4 shallots
4 cloves garlic
2cm kunyit
Cara membuat:
Marinate the shells with lime juice and salt and let it rest for 15 minutes. Cut the tomatoes into pieces. Pound or grind the ingredients for the paste coarsely. Cut the kunyit into thin strips.
Heat in a pan the oil and fry the bumbu together mhet the salam, the kunyit and jahe for 5 minutes. Add the clams and mix. Add the tomatoes and fry gently. Then add the salt and the palm sugar and mix well. Then add the asemwater and water and cook gently until tender.

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