Green Shells Oyster Sauce

Material:
Mussels 750 gr
1500 ml of water
10 btr red onion, thinly sliced
4 cloves garlic, thinly sliced
3 tsp green onion, thinly sliced
2 cm ginger, chopped
5 red chilli, sliced
2 tbsp oil for frying
200 ml broth
1 tbsp oyster sauce
1 / 4 teaspoon salt
1 tablespoon cornstarch, dissolved in 2 tablespoons water

How to make:
1. Soak clams in a solution of warm water and salt. Clean mussels.
2. Heat cooking oil and saute onion, garlic, ginger and chilli until fragrant.
3. Enter the mussels, broth and oyster sauce cook until boiling. Finally add the cornstarch solution cook until all ingredients are cooked.

Green Shells Asam Manis

Material:
500 g mussels, fried dry, discard one shell
50 g onion, thinly sliced crosswise
3 cloves garlic, crushed
2 cm ginger, crushed
1 / 2 tsp pepper powder
4 tbsp tomato sauce
2 tablespoons chili sauce
1 tablespoon lime juice
100 ml of water
1 tsp sugar
1 / 2 teaspoon salt
200 ml of water
Oil for sauteing

How to Make:
1. Heat the oil, saute the onion, garlic and ginger until fragrant. Add pepper powder, tomato sauce, chili sauce, lemon juice, water, sugar and salt and stir until boiling.
2. Enter the mussels, stir well, cook until the spices to infuse. Lift.

SEAFOOD TOMATO SOUP

Material:

3 plum tomatoes, blender
2 tablespoons margarine
1 fruit onions, cut into pieces
3 cloves garlic, minced
2 bay leaves
1 liter of water
2 carrots, diced small
2 potatoes, peeled and diced small
300 grams of shrimp were, peeled tail leave
300 grams mussels
300 grams of white shell
250 grams of meat snapper
1 tsp salt, 1 tsp pepper powder
1 tablespoon granulated sugar
Toppings: chopped parsley

How to make:

1. Heat margarine and saute onions and garlic until fragrant, put the bay leaves and water, bring to a boil.
2. Enter the carrots and potatoes, cook until done.
3. Enter the shrimp, mussels, white shell, snapper, salt, pepper and sugar, cook until done, add the tomatoes that have been mashed, stir well, cook for a while, lift.
4. Serve warm, sprinkled with chopped parsley.

Pepes Green Shells

Material:
200 g mussels, remove droppings, wash clean
50 gr tempe, puree
1 egg
20 g basil leaves
banana leaves for wrapping

Spices:
5 pieces of red onion
5 cloves garlic
1 / 2 tsp pepper round
2 cm turmeric roasted
1 egg pecan
1 / 2 tsp sugar
1 teaspoon salt

How to Make:
1. Cut the shells of small size.
2. Blend all ingredients, mix all ingredients with the mussels, tempeh and eggs.
3. Take 1 sheet of banana leaf, give 1 tablespoon dough Pepes, berries and top with basil leaves, wrapped in a way ditum, pin end of the leaves with a stick. Steam for 15 minutes.
4. Serve while warm.

(For 15 people)

Rendang Kerang Hijau

Materials:

2 tablespoons oil for sauteing
Turmeric 1 bay leaves
3 lime leaves
1 stalk lemongrass, crushed
500 grams mussels, brush to clean skin
Dilute 500 ml coconut milk and coconut 1
500 ml thick coconut milk and coconut 1

Seasoning (blend):
Cabal 100 grams of green
6 red onions
3 garlic slung
2 cm galangal
2 cm ginger
2 cm turmeric
1 teaspoon salt
1 teaspoon sugar

Managing way:

1. Heat the oil.
2, Stir-Fry with subtle spice turmeric leaves, lime leaves and lemongrass until cooked and fragrant. \
3. Add clams, stir well.
4. Add thin coconut milk, mix well.
5. Cook until done and juices dry up.
6. Add thick coconut milk, cook until the gravy thick. Lift.
7. Serve Warm.



Sup Kerang Hijau

Material:
* 1 kg of green shell cleaned (the shell) to clean
* 250 gr Squid already weeded (white)
* 4 cloves Garlic minced
* 4 tablespoons fish sauce
* 2 tablespoons minced Chili
* 2 leeks
* 10 pieces Rawit chilies 2 parts
* 3 fruit Lemongrass digeprak
* 2 tbsp coriander leaves
* 1000 ml water fish stock
* 100 ml oil
* 1 sachet of seasoning broth
* 4 tbsp lime
How to make:
* Heat oil until hot right. Then saute the garlic until the yellow, put soy sauce, minced chili and lemon grass until done.
* Enter the mussels and squid, cook until just cooked.
* Add the fish stock, tomatoes, chili, green onion, seasoning broth.
* Cook until the shells split and mature. Sprinkle with coriander leaves
* Serve.


Kerang Saus Padang

Material:
1000 gr shelled mussels
water to boil the shells
2 tablespoons cooking oil for sauteing
2 cm ginger, chopped
1 plum tomatoes, chopped
500 ml of water
200 g pineapple, peeled, grated
1 tablespoon vinegar
1 tablespoon cornstarch, dissolved in a little water

Sauce:
mixed together
4 tablespoons bottled tomato sauce
1 tablespoon chili sauce
1 tablespoon soy sauce
2 tsp sugar
½ tsp pepper powder

Subtle Seasonings:
Chilli curls 12
50 gr onion
3 cloves garlic
1 teaspoon salt

How to make:
1. Heat cooking oil in a skillet, saute ginger and delicate spices until fragrant. Enter the chopped tomatoes, stir and cook until wilted. Then enter the sauce mixture.
2. Enter the water and mussels. Put salt if necessary, cook until all ingredients well and does not smell unpleasant. Add the pineapple and vinegar, stir well.
3. Enter the cornstarch solution, stirring until thick, lift.


Note:
Shellfish sauce this field can be presented in another form:
Use mussels that have not been peeled. Brush shells to clean, remove fibers contained in the shell, then boiled in water until the shells open and shellfish cooked, drain. Open the shell, let the meat shells remain attached to one of the skin, discard skin partner, set aside. Then cook the same way with mussels cooked peeled.

Sambal mussels BALACAN

Ingredients: green shells in one kilogram of boiled first.

Spices:
Bh 4 large red pepper
2 pcs red chilli
Btr 4 red onion
4 cloves garlic
5 dried red pepper seeds (boiled)
Tomato paste 1 bh (kira2 own)

How:
all ingredients in a blender or gerus, finished it in stir-fry until fragrant and break an egg, stir together seasoning enter sampe mature and then enter the shell-me rebus.Tambahkan little water if necessary, and when cooked sprinkle scallions or spring onion above. ready to serve hot heat.



(author: Rudy Choiruddin)