Typical shellfish from Aceh

Hi Steemian

Meet me again @gardeniazz in this very proud platform.

A few days ago I have posted about the beauty that exists in Indonesia, especially Aceh. Now, I will share one of my favorite foods in my family and one of the special foods from Aceh or Indonesia which is made from seafood that is sea shell

Original photo by : @gradeniazz

Shellfish that we use is a blood clam or better known as anadara granosa, these shellfish are commonly eaten by eastern and south east Asia.

Original photo by : @gradeniazz

There are little tips on cleaning these shells
First pierced for five minutes, then peel the shell that has been boiled, and wash until the sand in the clam meat is completely gone.

Well now I will share some of the materials needed in the processing of the shell

• Shells 500gr
• 100gr thick pot
• Oil meal 100gr
• 15 pieces of Koja greetings
• 4 pieces of green chili
• Tomato

Refined ingredients:

• Coriander 2 tbsp
  Turmeric one finger joint
• Onion five cloves
• 10 small chilli seeds
• Sunti Acid (starfruit acid)
  Note: Sunti Acid is one of the special ingredients used by the people of Aceh and its surroundings, the acid that is injected is starfruit dried in the sun to dry.

Original photo by : @gradeniazz

Ways of making :

1. Heat the cooking oil, then stir the seasoning until dry
2. Enter the shell that has been cleaned
3. Add a little water after it stir until blended
   Enter the coconut milk, sliced ​​green chilies, tomatoes, and bay leaves.
4. Cook the mussels until the marinade seeps and the oil rises to the surface.
5. Shell Kersah has been processed, then serve while warm
6. Good luck. :)

Original photo by: @gradeniazz

Thank you for visiting and commenting or vote in my post. Hopefully it can be useful for my friends around the world :)