Kerang Hijau Saus Padang Recipe (Indonesian Chili Mussel)

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Kerang Hijau Saus Padang is one of my favorite street hawkers food in Indonesia. On rear of the streets, where the pedestrians are supposed to walk, lots warungs (food vendors) with their carts and tents, they offer many kinds food.  I used to go to warung seafood to get Kerang Saus Padang, which was one of my choices in the menu list.

Padang is very popular with the spiciness in food, it is also a capital city of Western Sumatra province. Let say Rendang, Sate Padang, Sanjay, several kinds of gulai (curry), you named it!

Kerang Saus Padang
Adapted from, Modified by me

1 frozen greenshell mussels, (454 g), no need to thaw, don’t need to scrub clean and remove the beards, they have been cleaned
water for boiling the mussels
2 tbsp vegetable oil
2 cm gingerroot, minced
150 g fresh peeled pineapple (I used canned pineapple), blended/grated
1 tbsp fresh lime juice
1/4 cup ketchup
2 tbsp Indonesian hot sauce (or put as much as desired), I used sambal cap jempol
1/4 cup clam juice
sugar and salt as desired

Spices to grind:
3 bird chilies (you can put as less/much as desired)
1 dried New Mexican chili (I like this chili for giving red bright color to food)
6 shallots
3 garlic
1/4 – 1/2 tsp terasi (dried shrimp paste)

Kerang Saus Padang 2

1. In a pot, bring water to a boil. Add mussels, cook for about 10-15 minutes
2. In a large skillet or saucepan, heat the oil over medium-high heat. Add the ginger and ground spice and saute over moderate heat, stirring often until fragrant. Add ketchup, hot sauce, and sugar (if you need it, I don’t add any).
3. Add clam juice and mussels. Put salt as desired in also (I don’t add any, since I used terasi), cook until bubbling. Add pineapple and lime juice; stir. Bring to a boil and let the sauce thicken.

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About the Author

An Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.