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- Kambing Krewedan - Spicy fried lamb in kecap/soy sauce
- Tahu Telur Bumbu Bali - eggs and tahu in a red spicy sauce
- Udang Saus Inggris - fried tiger prawns in worchestershire sauce
- Ayam Tempra - Chicken with fried onions en peppers
- Cah Tempe Caisim - stir-fry of tempe with choisam
- Sambal Kecap Manis - Sambal with kecap / sweet soy sauce
- Nasi Tomat - tomato rice
Tumis Kerang Darah Petis - Mussels / cockles is a spicy sauce
User Rating: 5 / 5
Tumis Kerang Darah Petis
Mussels / cockles is a spicy sauce
Bahan-bahan:
Ingredients:
400 gr kerach darah / blood cockles / mussels, no shells
2 tbsp oil
1 salam leaf
3 jeruk purut leaves
1 sereh / lemongrass
1 1/2 tbsp kecap manis
1/2 tsp salt
4 tbps petis udang
1/2 tbsp palm sugar
3 red rawits
500 ml coconut water
Haluskan:
Bumbu:
4 shallots
1 red lombok
4 cloves of garlic
1 cm jahe
Cara Membuat:
preparation:
Wash the cockles/mussels. Pound or grind the ingredients for the bumbu into a paste. Cut the rawits finely.
Heat in a pan the oil and fry the paste with the salam, the lemongrass and jeruk purut for 4 minutes. Add the cockles and mix well. Then add the kecap, the palm sugar, the salt, the petis and the rawits and mix well. Then add the coconut water and simmer gently until all is cooked and the spices are infused. 
Mussels / cockles is a spicy sauce
Bahan-bahan:
Ingredients:
400 gr kerach darah / blood cockles / mussels, no shells
2 tbsp oil
1 salam leaf
3 jeruk purut leaves
1 sereh / lemongrass
1 1/2 tbsp kecap manis
1/2 tsp salt
4 tbps petis udang
1/2 tbsp palm sugar
3 red rawits
500 ml coconut water
Haluskan:
Bumbu:
4 shallots
1 red lombok
4 cloves of garlic
1 cm jahe
Cara Membuat:
preparation:
Wash the cockles/mussels. Pound or grind the ingredients for the bumbu into a paste. Cut the rawits finely.
Heat in a pan the oil and fry the paste with the salam, the lemongrass and jeruk purut for 4 minutes. Add the cockles and mix well. Then add the kecap, the palm sugar, the salt, the petis and the rawits and mix well. Then add the coconut water and simmer gently until all is cooked and the spices are infused.
- Written by AsianCook
