Delicious Indonesian-Styled Mussels with Padang Sauce Recipe

kelolalaut.com - Who can resist the deliciousness of fresh seafood and rich spices? Kerang Saus Padang (mussel with Padang sauce) is one of the most unforgettable dishes in Indonesian cuisine. With the perfect combination of spicy, sweet and savory flavors, this dish has captured the attention of foodies around the world. 

The key to creating delicious Kerang Saus Padang is using fresh ingredients. The fresh mussels give the dish an authentic flavor and chewy texture. Meanwhile, the mix of spices such as red chili, green chili, garlic, and Padang sauce gives the perfect blend of spicy and savory.
In this article, we'll share the secrets of making the mouth-watering Kerang Saus Padang straight from a traditional Padang kitchen. Prepare yourself for a exciting culinary adventure!

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Here is the recipe for Mussel with Padang Sauce:

Ingredients:

• 500 grams mussels, washed
• 2 tablespoons cooking oil
• 3 cloves garlic, finely chopped
• 2 red chilies, thinly sliced
• 2 green chilies, thinly sliced
• 2 tablespoons Padang sauce
• 1 tablespoon sweet soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon sugar
• 150 ml water
• Chopped spring onion (for garnish)

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How to Cook:

1. Heat cooking oil in a wok or deep-frying pan over medium heat.
2. Sauté garlic, red chili, and green chili until fragrant and slightly wilted.
3. Add the mussels to the wok and mix well with the sauteed spices. Cook for 1-2 minutes until the mussels open slightly.
4. Mix sweet soy sauce, oyster sauce, salt, ground pepper, and sugar to make the Padang sauce
5. Pour in Padang sauce, mix well until the scallops are well coated by the sauce.
6. Add water to the wok and stir again. Cover the wok and cook for 3-4 minutes until the scallops are fully cooked and the seasoning is absorbed.
7. Remove the scallops and serve in a serving plate. Sprinkle with chopped spring onion as garnish.
8. Mussels with Padang Sauce is ready to be served. Enjoy while still warm with white rice.

Good luck and enjoy!

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