Oct 18, 2020
Kerang Kuning (Yellow Mussels) 17/10
Serves 2
You will need: 2 cups of cooked and peeled mussels 2 garlic cloves 2 shallots 4 red chilies 1/2 tomato 1 candlenut 1 tsp crushed ginger 1 tbsp turmeric 1 bay leaf 2 lime leaves 1 tbsp galangal 100ml water
Blend all the ingredients (except the mussels) until it become smooth and a paste. You can add in a bit of salt here too.
In a wok, stir fry this paste until fragrant. Add in all the mussels next and toss it around thoroughly.
Add in 1 tbsp of chicken stock cube or any flavour enhancer of your choice and toss around some more till all the flavours incorporate and that’s it.