User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active
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.
Pin It

who is online

We have 266 guests and no members online


  • and
  • email: dragon(at)
  • website:


Articles View Hits