Sate Kerang, Blood Cockle/Clam Saté

Written by on June 14, 2012 in Java Culinary with 0 Comments

Sate Kerang, Blood Cockle/Clam Saté

http://indonesiaeats.com/sate-kerang-blood-cockle-satay-clam-satay/

Sate-Kerang

Sate Kerang
- Eastern Javanese Blood Cockle Saté/Satay -

Ingredients:
400 gram blood cockle without shells
150 mL young coconut water
2 Indonesian bay (salam) leaves
1 kaffir lime leaf, tear
3 tablespoons kecap manis
2 tablespoons cooking oil
bamboo skewers

Spices to be ground:
3 shallots (double up the amount if you use a smaller size)
3 cloves garlic
1 kaffir lime leaf, discard the vein and chop
1-cm long galangal, peeled and minced
1/2 teaspoon toasted ground coriander
red long cayenne pepper*
bird eye chilies*
seasalt

Sambal Petis (Dark Shrimp Paste Sambal):
2 cloves garlic, roasted/fried
5 bird eyes chilies, roasted/steamed*
1 1/2 tablespoons petis udang (dark shrimp paste)
2 tablespoons kecap manis
2 tablespoons warm water
sugar (optional, I didn’t add this)
salt
key lime (in this recipe, I used calamansi)

Methods:
1.  In a skillet, heat the oil.  Add salam leaves, kaffir lime leaf and the spice paste.  Stir fry until you smell the aroma.

2.  Add young coconut water, kecap manis and seasalt.  Bring to a boil.

3.  Add blood cockle, keep stirring until the sauce thicken.

4.  Remove from the heat.  Once the blood cockles are at a room temperature, start threading 5-6 pieces of clam into each skewer.

5.  Grill until done.  While you grill them, keep basting the remaining sauce on.Then, transfer them to a basting 2 plate and bast. Regrill them until done.

6.   In Sidoarjo and Surabaya, the saté/satay is served to company lontong kupang (baby clam soup with rice cake) or lontong balap (bean sprouts soup with rice cake) and sambal petis (shrimp paste sambal).

Sambal Petis:
Squeeze key lime to get 1/2 tablespoon juice. Combine all ingredients, stir and mix well. Serve with Sate Kerang.

Cook’s Note:
The amount of long red cayenne pepper and bird eye chilies can be add more or reduce less depend on how strong your palate to handle the heat is.


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