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Kerang Hijau Masak Habang Recipe (Banjar-Style Mussel in Red Sauce) » Indonesia Eats

HomeIndonesian FoodKerang Hijau Masak Habang Recipe (Banjar-Style Mussel in Red Sauce)October 24, 200763ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINESustainable seafood? Is it a kind of seafood? What about Ocean Wise?VisitingVancouverlast summer probably was the week which I learned about a new thing that is related to environmental friendly. Back then, I was learning about 3R and sustainable development things which was a part of my university’s subject.It was our second day in Vancouver, we decided to go to StanleyParkbut we were starving, we hadn’t had any breakfast yet it was too late for breakfast and too early for lunch. We decided to have something quick for our brunch at The Fish House in Stanley Park. At that time I ordered Steamed Mussels with coconut milk, lime, jalapeno and cilantro. It came with fries and aioli. I didn’t realize that my order has an ocean wise logo on until I was waiting for my food coming and read back the menu. I also saw some other menus have ocean wise’s logo on. I was wondering and kept asking to myself what it is. I looked up on the internet about that logo. I found the answer through the restaurant’s website.Kerang Hijau Masak HabangOcean Wise is a conservation program of Vancouver Aquarium which was created to help restaurants and their customers make environmentally friendly seafood choices. Following a menu assessment, restaurants can join the initial phase of the program by removing one unsustainable item from their menu and highlighting at least one sustainable seafood item with an Ocean Wise logo.greenshell musselsMusselsSustainable seafood choices are those species that are abundant and resilient to fishing pressures, well managed with a comprehensive management plan, and harvested using a method that ensures limited by catch and minimal habitat destruction. Read more about sustainable seafood here.This October is a national seafood month in the US. Thanks to Jacqueline of Leather District Gourmet who had such a brilliant idea to host a Sustainable Seafood Blog Event “Teach a Man to Fish”.Since my blog is a named afterIndonesia, I decided to participate with the traditional dish of Banjarese, Kerang Hijau Masak Habang which literally translated as Banjarese Cooked Mussels in Red Sauce. Habang means Red. Banjarese itself is a group of people who live mainly around the city ofBanjarmasinin southernKalimantan.KencurIn this recipe. I used combination of dried red chillies and dried new Mexico chillies, and also added strawberry tomatoes which have a sweet taste.Tips
According to mbak Riama of Dekap, to get brighter red color of the sauce, use dried red chillies instead of fresh red chillies .Ingredients:
700 g mussels
6 shallots, thinly sliced
2 tbsp tamarind juice
2 tbsp ground lemongrass (optional)
3 strawberry tomatoes (optional), cut
½ -1 tsp coconut sugarGrind into a paste
12 – 15 dried red chillies (I combined dried red chillies and dried new Mexico chilies)
6 shallots
4 cloves garlic
4 candlenuts, toasted
1 ½ tsp dried shrimp paste (Indonesian: terasi)
4 ½ cm kencur (it is also known as kaempferia galangal), you can substitute for ground or dried kencur
3 cm gingerCloser View of Kerang Hijau Masak HabangDirections:

  1. Stir fry sliced shallot until fragrant, add a spiced paste, ground lemongrass and coconut sugar, and keep stirring until cooked.
  2. Add mussels, stir evenly. Add tamarind juice and water. Cook until thickened. Serve.
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FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleBubuk Koyah Kedelai // Spiced Ground SoyNext articleSzechuan EggplantsIndonesia Eatshttps://indonesiaeats.comAn 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.

  1. deeTha October 24, 2007 At 8:50 PMwah enak banget tuh kerang. aku pernah makan kerang hijau gitu waktu di Thailand. wuenak bangets…. ngeces deh…Reply
  2. Andaliman October 24, 2007 At 10:04 PMMakan bareng yukkk, ini suami gak makan krn tkt kepedesannya diatas kemampuan dia 😀Reply
  3. Little Corner of Min October 25, 2007 At 9:23 AMOh wow, this looks soooo delicious!Reply
  4. Dwiana P October 26, 2007 At 9:53 AMKerang paling doyan nih gw. tapi dah gk bisa makan lagi krn alergy hebat. so cuma bisa mandangin foto nya doank.Reply
  5. Andaliman October 26, 2007 At 9:57 AMLittle Corner of Mine: indeed deliciousDwiana: Eh Dwi kok bs begitu?Reply
  6. tigerfish October 26, 2007 At 12:40 PMYummy spicilious mussels!Reply
  7. Manyaro October 26, 2007 At 1:29 PMI hope there will be more restaurants participate in Ocean Wise's program and keep our marine resources sustainable. Thanks for sharing this info.Reply
  8. Retno Prihadana October 26, 2007 At 5:27 PMWah Pep, kalo di lihat anak2ku dan suami pasti diserbu nih kerang. Aku sendiri bukan penggemar kerang, jadi inget lagi,duluuuuu…sempet ambil environmental pollution control course, kalo kerang khan cenderung diem berbeda dengan ikan yang akan cenderung berenang menghindar kalo ada polusi. Informasinya menarik sekali Pep, bagus juga nih ada the sustainable seafood blog event.Reply
  9. Andaliman October 26, 2007 At 9:26 PMTigerfish: indeedReply
  10. Andaliman October 26, 2007 At 9:27 PMManyaro: you're very welcomeReply
  11. Andaliman October 26, 2007 At 9:45 PMJacqueline: this galangal is slightly different with galangal. It's lesser galangal. Ground lesser galangal (ground kencur or cutchery) can be found at many oriental stores in Canada and the US. Or you can get through Indonesian online stores.Here are the linkshttp://www.indomerchant.com/inspicpow.htmlhttp://www.efooddepot.com/SearchBasic.aspReply
  12. Andaliman October 26, 2007 At 9:46 PMmbak Retno ternyata ambil kursus itu.. Aku sendiri dulu skripsi hubungannya ama teknologi lingkungan juga 😀Reply
  13. JacquelineC October 26, 2007 At 11:22 PMfor US based folks can you suggest substitute ingredients that might be more available for things like galangal? I can get here in Chinatown, but others could use what?Thanks, these look great!Reply
  14. Arfi Binsted October 28, 2007 At 10:31 PMI’m not really fond of mussels, but my friend says that they are iron-rich sources. She even gave me a jar full of mussels which I still keep in the deep freezer. I have no idea what to cook with it. Perhaps sate kerang will be an answer and why don’t I use this recipe? TFS!Reply
  15. Andaliman October 29, 2007 At 9:02 AMYupss.. your friend's right, mbak. Hopefully you enjoy to try this recipeReply
  16. Milburn March 23, 2008 At 2:40 PMYour recipe is so delightful…. too love desserts at AppleBees, they are also so yummy.Reply
  17. marry March 1, 2010 At 5:23 PMBlogs are so informative where we get lots of information on any topic. Nice job keep it up!!_____________________________Science DissertationReply
  18. Nuoc Mam Cham Mussels and King Oyster Mushroom | Indonesia Eats September 15, 2012 At 9:44 AM[…] Other posts related to Mussels and King Oyster Mushrooms: Javanese Fried Bihun Miso Soup with Mussels and Tofu Garlic Mussels Breaded Curried King Oyster Mushroom Chili (Padangese Style) Mussels – Kerang Hijau Saus Padang Banjar Syle Mussel in Red Sauce – Kerang Hijau Masak Habang […]Reply
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