Kerang Bumbu Arsik

North Sumatra Clam with Arsik Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By William Wongso

Published 2016

  • About

The sweet aromatic scents of torch ginger flowers, sour from Asam Cekala or torch ginger fruit, combined with the tingling sensation from Andaliman pepper, create a dish with an exotic taste and aroma. The traditional arsik used carp fish. But the sauce can match any other kinds of protein very well.


  • 500 gr white clams
  • 5 stalks spring onion
  • 2



  1. Wash clams until clean. Sprinkle with salt. Set aside.
  2. Sauté ground spices. Add torch ginger flower, torch ginger fruits or lime juice, kaffir lime leaves, turmeric leaves, lemongrass, and salt. Cook until fragrant, stir occasionally. Add water and bring to boil over low heat.
  3. Add clams, cooked until the shells are open. Season