Sup Misua Kerang Batik – Soup Mee Sua Baby Clam


SUP MISUA KERANG BATIK – SOUP MEE SUA BABY CLAM

Bahan/ingredients:
Misua secukupnya. Some chinese vermicelli.
1 kg kerang batik hidup, cuci dan rendam agar kotoran keluar dari cangkang kerang, ganti air 3x. 1 kg of live batik shells, wash and soak the dirt out of the shells, replace the water 3 times.
2 cm jahe, iris halus. 2 cm ginger, finely slice.
4 siung bawang putih, cincang halus. 4 cloves of garlic, finely chopped.
5 buah cabai rawit merah, iris. 5 pcs red cayenne, sliced.
3 sdm kecap ikan. 3 tbsp fish sauce.
¼ sdt lada bubuk. ¼ tsp pepper powder.
2 buah jeruk nipis. 2 pcs of lime.
600 ml air panas. 600 ml hot water.
2 sdm minyak olive. 2 tbsp olive oil.
2 sdm arak masak. 2 tbsp wine cooking. (Xao Xing)

Cara/method:
1. Panaskan minyak, masukkan jahe, tumis hingga harum, masukkan bawang putih, tumis hingga harum, masukkan cabe dan tumis sebentar. Heat oil, add ginger, saute until fragrant, add garlic, saute until fragrant, add and stir-fried chili for a while.
2. Masukkan kerang aduk 1 menit, masukkan arak masak, aduk hingga cangkang kerang mulai berubah warna, tambahkan kecap ikan dan lada aduk rata. Masukkan air panas. Masak hingga cangkang kerang terbuka, masukkan air jeruk nipis. aduk rata. Add the clams, stir 1 minute, add the cooking wine, stir until the clam shells start to change color, add fish sauce and pepper, stir well. Add hot water. Cook until the shells open, add the lime juice, stir well.
3. Didihkan air, masukkan misua, masak 2 menit, angkat dan letakkan misua di wadah saji, beri kerang dan supnya, taburi daun seledri atau wansui sesuai selera. Sajikan panas. Bring water to boil, add the misua, cook for 2 minutes, remove and place the misua in a serving dish, add the clams and soup, sprinkle with celery leaves or wansui according to taste. Serve hot.

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#FloHomeCookingIsTheBest #FloOriginalRecipes #EasyCookingWithFlorence #CookingWithLove #FloFoodPhotography

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