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.


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.


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)