Right now in my area it's Shellfish season. Starting from stone shells, feather shells and Kejeng shells. Because it's still Mussel season so the price of Shellfish is also very cheap, starting at Rp. 10,000 to Rp. 20,000 per kilogram. With a price of U $ 2 Dollars, you can already buy Shells with a large size.
And because it's a rainy day and the menu for this dinner we want to relax while enjoying the mussels and there are some small talk that we will discuss. And this clam dish is not only rich in Zinc but also has a sweet taste that is very nice to enjoy leisurely, we can spend 2 kilograms of mussels just the two of us, me and my husband of course. There are so many recipes for how to cook scallops on YouTube and cooking apps on the Playstore.
However, today I chose my own recipe which is simpler, more practical and not too spicy, the point is that it is suitable for casual dishes with a light taste and has a fresh and warm gravy added with soy sauce dipping sauce is very appetizing and will not be satisfied to eat it until the last shell.
No need to wait long I will share this simple recipe with you
Material :
1. 2 kilograms of scallops
2. 1 tablespoon salt
3. 1 piece of sour glugur or dried tamarind
4. 4 cloves of red onion
5. 2 cloves of garlic
6. Ginger is approximately one adult thumb
7. Galangal is approximately 1 adult thumb
8. 2 lemongrass stalks
9. Bay leaves to taste
10. 1 medium size tomato
11. 3 large red chilies
12. 2 liters of water
How to make :
1. Clean the reed shells with running water until there are no traces of sand and moss adhering to the shells
2. Add 2 liters of water
3. Peel and clean the ginger and crush it a little
4. Galangal, clean and crush
5. Clean the lemongrass, then crush it
6. Wash the bay leaf
7. Puree the onion, garlic
8. Coarsely slice the tomatoes
9. Red chilies, roughly chopped lengthwise
10. Put all the ingredients together into the clam pot to be cooked
11. Cook the clams on medium heat for about 10 minutes and don't forget to add salt
12. Clams are cooked and can be served.
Actually, personally, every time I cook there is no special measure, what I pay attention to is the level of saltiness of my food, because if it's not spicy enough or not too sour, I can still process it, but if the dish is salted, it's very difficult for me to process it.
Tips for the success of this dish are to add a little salt first, and the problem of gravy you can add according to your needs, and for the problem of cutting acid if there is no acid you can multiply the tomato slices so that it tastes a little more sour and fresh.
These tamarind mussels are much more delicious if there is samabal as a complement, you can use chili sauce, or bottled spicy soy sauce that is widely sold freely, but I use soy sauce whose recipe I have shared in my previous post.
Good luck trying my simple dish. And hopefully we can all produce delicious dishes for our beloved partner and family.
Greetings from us Tomi and Maya from the city of Binjai, Indonesia, keep following our posts, stay happy and healthy always for all of us. thank you