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Kerang semboko

500 g mussels
600 ml of water
1 tsp salt
4 cm jahe
2 salam leaves
4 jeruk purut / kaffir lime leaves
2 tsp asam
3 tbsp oil
4 green lomboks
4 belimbing
2 tbsp kecap manis
1 small bunch kemangi
1 tsp lime juice

3 small red onions
6 red lomboks
1 cm kunyit
2 kemiri
1 tsp palm sugar

Cara membuat:
Heat 500 ml of water in a pan and add the mussels, salt, jahe and jeruk purut and cook until the mussels opens up and then drain. Pound or grind the ingredients for the bumbu into a paste. Cut the lomboks and belimbing into slices.
Heat in a wok the oil and fry the bumbu and lomboks for 3 minutes. Add the belimbing, the mussels, the water, the kecap, the kemangi and the lime juice and fry it for 1 minute.

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