Sambal Kerang Petai - sambal of clams with peteh

sambal of clams with peteh

ingredients:

250g clams / mussels, shelled

1 red lombok

1 tablespoon lemon juice

1 jeruk purut / kaffir lime leaf

3 tablespoons oil

75 ml of water

25 peteh beans

 

bumbu:

10 red chilies

6 shallots

5 red rawits

1 cm jahe

1 tsp salt

1 tsp trssi

3 candlenuts

4 cloves garlic

1 cm kunyit

 

preparation:

Mix the lemon juice with the mussels and let it rest 30 minutes. Halve the peteh beans and slice the lombok in slanting rings. Pound or grind the ingredients for the bumbu fine into a paste.

Heat in a pan the oil and fry the paste with the jeruk purut and lombok for 4 minutes. Add the peteh and fry them gently until soft. Add the mussels and mix well, followed by the water. Cook slowly until all is tender and the liquid has evaporated.