Jakarta | Indonesia

Delicious Indonesian street food: Jakarta’s green oysters KERANG IJO BUMBU KUNING


  • Green mussels 2 kg
  • Fresh lemongrass 2 stalks
  • Bay leaf 4 pcs
  • Galangal 5 cm
  • Salt ½ tsp
  • Seasoning powder ½ tsp
  • MSG ½ tsp
  • Cooking oil 5 tbsp
  • Water 6 cup

Yellow seasoning paste :

  • Shallots 12 clove
  • Garlic 6 clove
  • Fresh turmeric 8 gr    
  • Ginger 4 gr
  • Candlenut 100 gr

Add if you like it more spicy :

  • Red cayenne pepper 6 pcs
  • Chilli 12 pcs


Herbs and spices

  • Peel, remove from the dirts, and wash all the herbs and spices.Then drain it.

Yellow seasoning paste 

  • Blend all yellow seasoning paste’s ingredients using blender.
  • Add some water to make it more easier to blend.

Green mussels

  • Clean the green mussels from the crusts use big knife.
  • After that, wash and scrubbed the green mussels several times to make sure that all the dirt are removed.

Cook Process

  • Boil the green mussels at a big wok or pan. Add 4 cups of water. Wait until all green mussel’s shells are
  • After all green mussel’s shell are open, drain the mussels and put into a big bowl.
  • Sauté the yellow seasoning paste until it smells good.
  • Add 1 cup of water.
  • Add ½ tsp
  • Add ½ tsp seasoning powder.
  • Cook and stir until the paste smells not really strong.
  • Then add 5 tbsp cooking oil.
  • Add 2 stalks fresh lemongrass, 4 pcs bay leaves, 5 cm galangal
  • Add ½ tsp
  • Add 1 cup of water.
  • Cook until the yellow seasoning paste boiling.
  • Mix the cooked yellow seasoning paste with the green mussels.


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