Kupang Masak Pedas (Spicy Stir-fried Mussels)
Hidangan tradisional · Malay
A classic and beloved Malay dish featuring fresh mussels stir-fried in a vibrant, spicy, and savory sauce. This recipe highlights the natural sweetness of mussels balanced with chili, garlic, ginger, and tamarind for a delightful kick.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Fresh Mussels1 kg
- Shallots5-6
- Garlic4-5 cloves
- Ginger1 inch piece
- Chili Padi (Bird's Eye Chilies)5-10 (or to taste)
- Dried Chilies (soaked and deseeded)5-7
- Tamarind Paste2 tbsp
- Belacan (Shrimp Paste)1 tsp
- Lemongrass1 stalk, bruised
- Kaffir Lime Leaves2-3
- Cooking Oil2 tbsp
- Water1/4 cup
- Saltto taste
- Sugar1 tsp (optional, to balance flavor)
- Cilantrofor garnish
Langkah
- 1
Clean the mussels thoroughly, discarding any that are open and do not close when tapped.
- 2
Prepare the chili paste: Blend shallots, garlic, ginger, chili padi, and soaked dried chilies until a smooth paste is formed. Add belacan to the paste.
- 3
Heat cooking oil in a wok or large pan over medium-high heat. Add the chili paste and stir-fry until fragrant and the oil separates, about 5-7 minutes.
- 4
Add the bruised lemongrass and kaffir lime leaves. Stir well.
- 5
Add the tamarind paste and water. Stir to combine and bring to a simmer.
- 6
Add the cleaned mussels to the wok. Cover and cook for 3-5 minutes, or until the mussels have opened.
- 7
Discard any mussels that did not open. Season with salt and sugar (if using) to taste. Stir gently to coat the mussels with the sauce.
- 8
Serve hot, garnished with fresh cilantro.
