Sate kerang

Sate kerang
Prepare ingredients.
Add chunks of 1 red onion to a food processor.
Add 4 garlic cloves.
Add the chili pepper (at will).
Add chunks of 2 cm ginger.
Add chunks of 2 cm galangal.
Grind the spice mix finely.
Heat 2 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
To get the most flavor out of the lemon grass, crush it with a pestle.
Then add it to the other spices.
Add also 2 bay leaves.
Add 2-3 kaffir lime leaves.
Fry the spices until they start to get fragrant.
Add 1/2 cup of water.
Add 1 tablespoon of tamarind paste.
Add 1-2 tablespoon of sweet soy sauce.
Stir fry briefly.
Put 500 grams of mytilus mussel into the wok.
Add 1 teaspoon of salt.
Stir fry briefly ...
... and cook until half the liquid has evaporated.
Transfer to a plate/bowl.
Prepare some skewers.
Pile mussel onto skewers in as compact a stack as possible, creating a uniform shape that cooks evenly.
Repeat until the mussels have been used.
Heat 4-6 tablespoons cooking oil in a pan.
Put skewered mussels into the hot oil.
Fry for a short time.
Ready to serve.
Serve.

Description

Sate kerang (shellfish satay) is rich spicy cooked shellfish in skewer. In Central Java sate kerang it is mildly marinated and boiled, also served as a side-dish to accompany Soto Ayam.

Ingredients

500 grams mytilus mussel (500-700 grams)
1 onion (or red onion)
4 cloves garlic
  chili peppers (at will)
2 ginger (2 cm)
2 galangal (2 cm)
1 lemon grass
2 Indonesian bay leaves (substitute: bay leaves)
2 kaffir lime leaves (2-3)
1 teaspoon tamarind paste
1 tablespoon sweet soy sauce (1-2 tablespoons)
1 teaspoon salt
6 tablespoons cooking oil (6-8 tablespoons)