Bahan/ingredients :
350 gr kerang darah ( mussels or cockle )
1 sdm gula merah ( 1 tbsp palm sugar )
1 1/2 sdt garam ( 1 1/2 tsp salt )
1 sdm kecap manis ( 1 tbsp soya sauce )
100 ml air ( 100 ml water )
3 sdm minyak goreng ( 3 tbsp oil )
2 cm lengkuas, memarkan ( 2 cm galangal, bruised )
2 cm jahe, memarkan ( 2 cm ginger, bruised )
2 btg serai, memarkan ( 2 stalk lemongrass, bruised )
4 lbr daun salam ( 4 indonesian bay leaves )
4 lbr daun jeruk, robek-robek ( 4 kaffir lime leaves )
tusuk sate ( skewer)
Haluskan/spices to grind
4 bh bawang merah ( 4 cloves shallots )
2 siung bawang putih ( 2 cloves garlic )
1/2 sdt ketumbar ( 1/2 tsp coriander )
4 cabe merah ( 4 red chilies )
Cara Membuat/Method :
Tumis bumbu halus, serai, daun jeruk, lengkuas dan daun salam sampai harum.
Tambahkan gula merah, kecap dan garam, aduk rata.
Masukkan kerang dan air, masak sampai matang.
Tusukkan satu per satu ke tusuk sate, bakar di bara api sampai harum.
Heat the wok or pan and pour the oil
Stir ground spices, lemongrass, lime leaves, salam leaves and ginger until fragrant.
Add brown sugar, soy sauce and salt, stir well.
Add the mussles and pour the water, bring to boil until cooked.
Prick one by one to the skewer, roasted in the coals of fire until fragrant
Sumber: agsfood.blogspot.com
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