Kerang Bumbu Rujak
seasoned stewed shellfish/clams

350 gr kerang darah / Tegillarca granosa / clams or mussels
500 ml coconut milk (of 1/2 coconut)
1 asam jawa
5 jeruk purut
3 tbsp grated coconut

4 shallots
3 cloves of garlic
5 red lomboks
1 tsp ketumbar
3 cm of kencur
2 cm lengkuas / laos / galangal
1 tsp salt
2 tsp palm sugar

Cara membuat:
First clean the kerang well. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the coconut milk together with the kerang, the bumbu, the asam jawa, the jeruk purut and cook the kerang slowly until cooked.
Then mix in the grated coconut and stir until the sauce thickens. Serve.

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