Kerang Masak Jeruk
Mussels in a light citrus sauce

400 gr of mussels, without shell
1 salam leaf
5 jeruk purut leaves
1 sereh / lemongrass, white portion
1 cm jahe
200 ml of water
2 asam kandis
1 teaspoon salt
2 teaspoon of palm sugar
1 cm laos
1 tablespoon of oil

2 kemiri/candlenuts
4 cm kunyit
3 shallots
3 cloves of garlic

Cara Membuat:
Pound or grind the ingredients for the bumbu to a pasta and grate de laos. Heat in a pan the oil and fry the bumbu together with the salam, the jeruk purut, the sereh, the laos and the jahe for 3 minutes. Add the mussels and mix well. Then add the water, the asam kandis, the salt and the palm sugar and cook it slowly until done.

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