Kerang Macan Saus Padang – Tiger Shellfish in Padang Sauce

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Kerang Macan Saus Padang

(Tiger Shellfish in Padang Sauce)

 

Bahan/Ingredients:

1 kg kerang macan, cuci, lepas tutup yg menempel. 1 kg tiger shellfish, wash. Remove the lid 

200 ml air panas. 200 ml hot water

2 cm jahe, keprak. 2 cm ginger, crust

1 btg daun bwg iris serong, 1 stalk leek, cut on obligue.

1/2 buah bwg bombay, iris panjang. 1/2 onion , sliced ​​lengthwise

1 lbr daun salam. 1 pcs bay leaf

4 lbr daun jeruk. 4 pcs lime leaves

1 butir telur, kocok. 1 beaten egg

500 ml air utk merebus kerang. 500 ml water or boil shellfish

Bumbu/seasoning:

2 sdm saus tiram. 2 tbs oyster sauce

2 sdm saus sambal. 2 tbs chilli sauce

4 sdm saus tomat. 4 tbs tomato sauce

4 sdm minyak utk menumis. 4 tbs oil for saute

Bumbu dihaluskan/ground spices:

6 bwg merah. 6 shallot

4 bwg putih. 4 garlic

5-10 rawit merah (disesuaikan level pedasnya). 5-10 chillies (adjust for spices level)

2 cabe merah besar, buang biji. 2 big red chillies, seedless.

1 cm kunyit, bakar. 1 cm turmeric, grill

4 kemiri, sangrai. 4 hazelnut, roasted

2 cm jahe. 2 cm ginger

1/2 sdt lada hitam. 1/2 tsp grated black pepper.

1/2 sdt garam. 1/2 tsp salt

1/2 sdt ketumbar. 1/2 tsp coriander powder

1/2 sdm gula merah. 1/2 tbs brown sugar

Cara/Method:

1. Rebus kerang 4 menit dgm jahe, tiriskan. Boil shellfish for 4 minutes with ginger, drain.

2. Panaskan minyak, tumis bumbu halus hingga benar2 matang dan wangi, tambahkan, tambahkan bumbu lain, masukkan air dan kerang, masukkan kocokan telur, dan masak hingga mengental, masukkan bwg daun aduk bentar angkat. Heat oil , saute ground spices until ripe and fragrant, add other spices too, add the water and shellfish, add the egg mixture and cook until thickened, enter chili, stir briefly lift  in serving dish.

Note: 

memasak kerang2 an jgn terlalu lama karena dagingnya akan mengeras. Cook mussels/shellfish/clam donn’t be too long because it will harden meat

 

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