Padangnese descent are populer with their hot and spicy beef rendang. Thats why the sauce that have a hot and spicy considered as a padangnese style in all over Indonesia. Today i cook kerang hijau or green mussles in padangnese style.
The Asian green mussel (Perna viridis), is an economically important mussel, a bivalve belonging to the family Mytilidae. It is harvested for food but is also known to harbor toxins and cause damage to submerged structures such as drainage pipes. It is native in the Asia-Pacific region but has been introduced in the Caribbean, and in the waters around Japan, North America, and South America.
Perna viridis ranges from 80 to 100 millimeters in length and may occasionally reach 165 mm. Its shell ends in a downward-pointing beak. The smooth periostracum is dark green, becoming increasingly brownish towards its point of attachment (umbo), where it is lighter. Younger mussels are bright green and that becomes darker as it ages. The shell’s interior has a pale-blue sheen. The mussel has a large mobile foot which it uses to climb vertically should it be covered by sediments. It also produce byssus to help it attach to its substrate.
1 kg kerang hijau/ green mussle, brushed throughly /dicuci bersih dan disikat cangkangnya
2 tomato, quartered/ belah empat
1 L water for boiling
Padangnese Style Sauce/Saus Padang
1 onion/ bawang bombay, jullienned/diiris panjang
4 tbsp tomato ketchup/ saus tomat
2 tbsp chilli sauce/ saus sambal
salt n pepper to taste Blendend spice/ bumbu halus
15 red chillies/ cabai merah keriting
6 garlic/bawang putih
5 cm ginger/ jahe
6 shallot/ bawang merah
200 ml air
2 sendok makan margarin untuk menumis
corriander leaves as garnish/daun ketumbar untuk taburan
Boil the mussles,until opened the shell, discard the unopened, drain/ Rebus kerang datetap tertutuplam air, buang yang cangkangnya tertutup, tiriskan
Heat oil, saute onion and then the blended spice until fragrance /Panaskan minyak, tumis bawang bombay dan bumbu halus sampai harum.
Add the tomato, tomato ketchup and chilli sauce, salt , pepper and some water/ Masukkan tomat, saus tomat, saus sambal, garam. merica bubuk, dan gula pasir. Aduk rata, tuang air, masak sampai mendidih.
Add the mussles, stir well and cooked throughly. Masukkan kerang dan daun bawang. Aduk rata. Masak sampai matang.
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Blame on me, i think that black pasta is totally sexy for romantic dinner, well that’s what i thought. The black colour comes from a squid ink that generously added to the pasta dough and bring the seafood savory hint to the dish. I’m actually add the blended squid head to the dough to make it the “real” seafood pasta enough. I use kerang hijau or mussles in spicy tomato sauce as a partner of crime of this delicacy sinfull dish
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