INGREDIENTS
- 1 kg kerang
- 5 cloves of garlic-knocked
- 5 stalk of lemongrass
- half cupp water
METHOD
- cook the kerang for 15 minutes.
- Once it’s open means it cook
- serve with your fav sauce
Kerang Rebus
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Yearly Archives: 2008
Sambal Udang dengan Petai
INGREDIENTS
- 300g of shrimps
- 10-20 pcs of petai
- 10 pcs of dried chili
- 7 red shallot
- 2 clove of garlic
- 1 inch belacan
- 1 bowl tamarind juice
- 3tbps of cooking oil
- salt and sugar
METHOD
- blend chili, shallot,garlic,turmeric and belacan
- heat oil, fry the paste untill you see the oil floated
- then add tamarind juice, once bolied
- add shrimp
- once shrimp turn red add petai,season with salt and sugar
- cook for 10 minutes untill you the oil floated
- ready to serve
Sup Petola dengan telur
INGREDIENTS
- 1 pcs of petola – cut nicely
- 3 eggs
- 2 cloves of garlic – minced
- salt and pepper
- enough water to make soup
- some glass noodle
- some oil
METHOD
- heat some oil, then fry mince garlic till fragrance
- then add some water
- once boiled, knocked the egg
- once egg cooked , then add in petola, glassnoodle
- taste with salt and pepper
- once boiled, off fire then ready to serve