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- Singgang Ayam - roasted chicken stewed in spiced coconut milk
- Sue Rong Hai - grilled beef with a spicy sauce
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- Daging Belacan - spicy light sour meat soup
- Sambel Gorang Hati Ampela - spicy fried chicken liver with potato
- Lidah Sapi Cabe Hijau - stewed beef tongue with green peppers
Kerang Hijau Balado - spicy stewed mussels
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Kerang Hijau Balado
spicy stewed mussels
Bahan-bahan:
ingredients:
300 gr kerang hijau/perna viridis/green mussel, otherwise mussels
2 red lomboks
4 cm lengkuas/laos/galangal
1 serai/sereh/lemon grass
2 jeruk purut leaves
4 tbsp water
1/2 tsp salt
1/2 tsp palm sugar
water
oil
Haluskan:
bumbu:
3 red lomboks
11 red rawits
3 shallots
2 cloves of garlic
1 tomato
Cara membuat:
preparation:
Heat the water in a pan, add the mussels and cook until tender. Then drain and remove the shells. Pound or grind the ingredients for the bumbu into a paste. Cut the lomboks into thin rings.
Heat in a pan the oil and fry the bumbu together with the lengkuas, the serai and the jeruk purut for 5 minutes.
Then add the water, salt, palm sugar and mussels and mix well. Fry/cook until the sauce has thickened. Serve.
spicy stewed mussels
Bahan-bahan:
ingredients:
300 gr kerang hijau/perna viridis/green mussel, otherwise mussels
2 red lomboks
4 cm lengkuas/laos/galangal
1 serai/sereh/lemon grass
2 jeruk purut leaves
4 tbsp water
1/2 tsp salt
1/2 tsp palm sugar
water
oil
Haluskan:
bumbu:
3 red lomboks
11 red rawits
3 shallots
2 cloves of garlic
1 tomato
Cara membuat:
preparation:
Heat the water in a pan, add the mussels and cook until tender. Then drain and remove the shells. Pound or grind the ingredients for the bumbu into a paste. Cut the lomboks into thin rings.
Heat in a pan the oil and fry the bumbu together with the lengkuas, the serai and the jeruk purut for 5 minutes.
Then add the water, salt, palm sugar and mussels and mix well. Fry/cook until the sauce has thickened. Serve.
- Written by AsianCook
