Welcome to Jakarta. Look forward to delicious Indonesian street food, fresh from the sea, homemade and prepared in one of the most spectacular kitchens in the world. In this episode we accompany Mr. Syamsudin from the small fishing village Kamal Muara in the north of Jakarta. Together with his father-in-law
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.
- 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.
- 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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