Name: Kerang Bumbu Arsik
Ingredients: fresh turmeric; spring onion; shallots; white clams; candlenuts; ginger; cloves; ginger; turmeric powder; red chilli; coriander; galangal; lime juice; turmeric leaves; kaffir lime leaves; ginger; andaliman pepper; lemongrass; szechuan pepper; cloves; garlic; salt

William Wongso

Kerang Bumbu Arsik

North Sumatra Clam with Arsik Sauce

Preparation info

Difficulty
Easy
Serves
4

Appears in

Flavors of Indonesia

By William Wongso

Published 2016

About
Recipes
contents

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.

Ingredients

500 gr white clams
5 stalks spring onion
2 pcs torch ginger flower
15 pcs torch ginger fruit (or 60 ml lime juice)
4 pcs kaffir lime leaves
1 pc turmeric leaves (optional)
3 stalks lemongrass
5 gr salt (about a teaspoon)

Ground Arsik Spices

60 gr shallots (about 12 cloves)
40 gr garlic (about 8 cloves)
30 gr ginger
20 gr candlenuts
5 gr fresh turmeric (or 1 gram of turmeric powder)
100 gr red chilli
30 gr galangal
2 gr coriander
10 gr Andaliman or Szechuan pepper

Asia
Indonesia
North Sumatra
Main course
Starter
Pescatarian
Gluten-free

Method

Directions

Wash clams until clean. Sprinkle with salt. Set aside.
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.
Add clams, cooked until the shells are open. Season with salt; then serve.