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Sate kerang (blood cockle/clam saté)


- 400 g blood cockle without shells
- 150 mL young coconut water
- 2 Indonesian bay (salam) leaves
- 1 kaffir lime leaf, tear
- 3 tablespoons kecap manis
- 2 tablespoons cooking oil
- bamboo skewers

Spices to be ground:
- 3 shallots (double up the amount if you use a smaller size)
- 3 cloves garlic
- 1 kaffir lime leaf, discard the vein and chop
- 1-cm long galangal, peeled and minced
- 1/2 teaspoon toasted ground coriander
- red long cayenne pepper
- bird eye chilies
- seasalt
- Sambal Petis (Dark Shrimp Paste Sambal):
- 2 cloves garlic, roasted/fried
- 5 bird eyes chilies, roasted/steamed*
- 1 1/2 tablespoons petis udang (dark shrimp paste)
- 2 tablespoons kecap manis
- 2 tablespoons warm water
- sugar
- salt
- key lime


Step 1: In a skillet, heat the oil. Add salam leaves, kaffir lime leaf and the spice paste. Stir fry until you smell the aroma.

Step 2: Add young coconut water, kecap manis and seasalt. Bring to a boil. Add blood cockle, keep stirring until the sauce thicken.

Step 3: Remove from the heat. Once the blood cockles are at a room temperature, start threading 5-6 pieces of clam into each skewer.

Step 4: Grill until done. While you grill them, keep basting the remaining sauce on. Then, transfer them to a basting 2 plate and bast. Regrill them until done.

Step 5: In Sidoarjo and Surabaya, the saté/satay is served to company lontong kupang (baby clam soup with rice cake) or lontong balap (bean sprouts soup with rice cake) and sambal petis (shrimp paste sambal).

Step 6: Sambal Petis:
Squeeze key lime to get 1/2 tablespoon juice. Combine all ingredients, stir and mix well. Serve with Sate Kerang.

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