Serves 2-4 people
150 g green scallops (perna viridis)
15 g fried onions
Ground spices :

15 g shallots
10 g garlic
10 g cayenne pepper
15 g curly red chili
85 g big red chili
12 g ginger
6 g candlenut
30 ml cooking oil
Seasoning:

8 g sugar
15 g chicken stock powder
2 g salt
25 g sweet soy sauce
30 ml water
Condiment:

1 red tomato
2 green tomatoes
136 g large green chili, cut 1 cm oblique

Recipe Courtesy of
Darmawan

Tumis Kerang Hijau (Sauteed Green Scallops)

Tumis Kerang Hijau is wonderful to go along with piping hot white rice. Or for a fusion twist, it could be included as a pasta sauce. The scallops are placed in an aromatic, spicy, and flavorsome sauce, bringing the tropical seaside vibe of Indonesia to your dinner table.

Difficulty: Easy

Preparation: 30 min
Cook: 20 min
Clean up: 10 min

Steps: 3 steps
18 Ingredients

Difficulty: Easy
Steps: 3 steps
18 Ingredients

Preparation: 30 min
Cook: 20 min
Clean up: 10 min

Directions

Bail the scallops
- Boil the scallops for 10 minutes then remove and set aside.
Green scallops can be replaced with any other type of scallops.

Boil the scallops to reduce the fishy smell.

Prepare the spice paste
- Puree the shallots, garlic, cayenne pepper, curly red chili, big red chili, ginger, and candlenut into a paste.
- Saute the paste in cooking oil for 15 minutes using medium heat, stirring constantly, so that it doesn't burn.

Add the scallops
- Then add water, scallops, and seasoning - sugar, chicken stock powder, salt, soy sauce and cook until everything is well blended.
- Add the red tomato, green tomatoes, and large green chilies and sauté again until wilted. Remove and set aside.

Plate and Serve!

Prepare a serving plate then transfer the sauteed scallops onto the plate.
Sprinkle with fried onions and serve.

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Tumis Tuna Rempah Pedas (Spicy Sauteed Tuna)

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Name: Tumis Kerang Hijau (Sauteed Green Scallops)
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 2-4 people
Cuisine: Asian
Ingredients: 150 g green scallops (perna viridis); 15 g fried onions; Ground spices : 15 g shallots; 10 g garlic; 10 g cayenne pepper; 15 g curly red chili; 85 g big red chili; 12 g ginger; 6 g candlenut; 30 ml cooking oil; Seasoning: 8 g sugar; 15 g chicken stock powder; 2 g salt; 25 g sweet soy sauce; 30 ml water; Condiment: 1 red tomato; 2 green tomatoes; 136 g large green chili, cut 1 cm oblique