ingredients
200 g mussels
LBR 3 bay leaves
2 segment galangal
1 stalk spring onion
1 stalk lemongrass basil
1 tomato red
200 ml coconut oil
Subtle spice
10 items shallots
garlic
cayenne pepper
turmeric smooth
smooth hazelnut
Salt and pepper
How to make
Prepare a hot pan, add oil then spices, bay leaves, ginger, scallions, lemongrass. Saute until fragrant and discolored.
Enter the mussels, stir coconut milk and then input. Add salt, pepper and sugar. Allow a few moments, after a mature and lift.
Serve with roti canai.
No comments:
Post a Comment