Ingredients :
1 kg of blood clams, wash
500 ml of coconut milk
1 slice of gelugur acid
1 sheets of turmeric, roughly sliced
1 stalk lemongrass, finely sliced
20 pieces of basil leaves
2 tablespoons vegetable oil
Spices are smoothed:
10 pieces of red chili
4 red chili peppers
5 onions
2 cloves of garlic
½ tsp coriander
½ teaspoon pepper granules
¼ teaspoon cumin
½ cm ginger
½ cm galangal
1 cm turmeric
2 tsp salt
How to make :
Stir fry spices together with turmeric leaves and lemongrass until fragrant.
Enter the shell, stirring until stiff.
Pour coconut milk, put acid gelugur.
cook over low heat until the sauce is finished.
Add basil leaves, stirring until wilted.
Delicious mussels are ready to eat, serve while warm to make your chili sauce delicious
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