1. Spicy Oyster Sauce Green Clam Recipe

Spicy Oyster Sauce Green Clam Recipe

Shellfish dishes with oriental flavors are the most perfect blend. The savory sensation is salty, and it will be even more delicious if it is added with chili peppers.

Ingredients of clam stew:

  • 500 grams of green mussels and their shells, wash well
  • 2 cloves of garlic, bruised
  • 2 cm ginger, bruised
  • 2 pieces of bay leaf
  • 1/2 teaspoon salt
  • 1 ltr of water, for boiling

Fine spices :

  • 5 pieces of red pepper
  • 5 cloves of shallots
  • 3 cloves of garlic
  • 2 cm ginger
  • 1 piece of red tomato

Other materials :

  • 1 onion, sliced lengthwise
  • 10 green cayenne peppers, sliced in strips
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 powdered broth
  • 1/4 teaspoon pepper
  • 4 spoons of oil, for sautéing

How to make it:

  1. Boil the clams together with garlic, ginger, bay leaf and salt until the shells open. Remove and then drain. Set aside.
  2. Heat the oil, sauté the onion and cayenne pepper until fragrant.
  3. Then put the spices finely, mix well. Add the other ingredients, mix well and cook for a while. Taste correction to taste.
  4. Put the clams, stir until the spices are well mixed and the clams are greased. Cook for a while and then remove from heat and serve.

2. Balado Petai Shrimp Recipe

Balado Petai Shrimp Recipe

Although simple, the deliciousness of processed shrimp from the balado petaini recipe is very maximum. The process of making it is also fast because shrimp should not be cooked for too long.


  • 400 grams of medium shrimp
  • 1/2 teaspoon salt
  • 1/2 teaspoon lime juice
  • 2 pieces of bay leaf
  • 1 stem of lemongrass, bruised
  • 15 pieces of petai, split 2 parts
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 200 ml of water
  • 1 teaspoon of tamarind, from 1 teaspoon of tamarind dissolved in 2 tablespoons of water
  • 3 tablespoons of oil for sautéing
  • 400 ml of oil for frying

Fine spices :

  • 6 grains of shallots
  • 3 cloves of garlic
  • 10 pieces of big red pepper
  • 5 pieces of curly red pepper

How to Make Balado Petai Shrimp:

  1. Clean the shrimp from dirt and skin, then wash the shrimp until it is bersh
  2. Smear the shrimp with salt and lime juice, mix well. Let stand for 15 minutes.
  3. Heat the oil and fry the shrimp until cooked.
  4. Then sauté the fine spices, bay leaf, lemongrass and petai until fragrant. Mix well.
  5. After that put the shrimp, mix well. Add granulated sugar and salt, stir again. Taste correction to taste.
  6. Pour water, mix well. Dissolve 1/2 teaspoon of tamarind with 2 tablespoons of water, then add it to the shrimp balado, mix well. Cook the shrimp balado until cooked and the spices  in. Lift.


3. Crispy Carp Recipe for Paprika Sauce

Crispy Carp Recipe for Paprika Sauce


  • 1 kg of carp, fillet (separate the meat and bones) then cut into pieces
  • Salt to taste
  • 1 lime
  • 6 tablespoons wheat flour
  • 5 tablespoons cornstarch
  • Cooking oil to taste

Sauce ingredients:

  • 2 cloves of garlic, coarsely chopped
  • 1/2 onion, diced
  • 1/2 piece of green pepper, diced
  • 4 tablespoons of tomatoes
  • 1 tablespoon salt
  • 1 tablespoon sesame oil
  • 200 ml of water
  • 1 tablespoon cornstarch, dissolve with a small amount of water

How to make :

  1. Wash the carp thoroughly, then grease it with salt and lime juice. Siamkan for 15 minutes.
  2. Combine wheat flour, cornstarch and a pinch of salt. Mix well.
  3. Roll each piece of carp into the flour mixture until evenly distributed. Do this step until the fish runs out.
  4. After that fry the fish over medium heat until cooked and brownish in color. Remove and then drain.
  5. Make a sauce of peppers : sauté the garlic, onion and paprika until wilted. Add ketchup, granulated sugar, sesame oil and water. Cook to a boil and then pour the cornstarch solution, stirring until thickened. Lift.
  6. Lay out the carp on a serving plate, water it with paprika sauce. Crispy carp pepper sauce is ready to serve.


  • In addition to carp you can also use other types of fish that are thick fleshy and do not have many thorns such as; tilapia, catfish, catfish and snapper.

Don’t forget to share 3 Favorite Recipes of Processed Seafood to your friends, relatives and relatives. And write in the comments column what menu you want me to share next.

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