The Achmadis Kitchen

Ingredients:
2 kg mussels
6 salam leaves
2 tsp salt
8 tsp minced garlic
1 tsp minced ginger
1 red onion
a handful birds eye chillies
2 tbsp oil
2 tbsp oyster sauce
2 tbsp worchestershire sauce
1 tbsp fish sauce
1/2 cup water
2 tbsp grated palm sugar

Methods:
1. Clean the mussels. Put it in a pot. Cover with water.
2. Add 4 salam leaves, 1 tsp salt, minced ginger and 4 tsp minced garlic. Boil until the mussels cooked. Drained. Set aside.
3. Put red onion, chillies, remaining salt and remaining garlic into a food processor. Process until smooth.
4. Heat oil in a frying pan. Add chillies mixture. Cook until fragrants.
5. Add oyster sauce, worchestershire sauce, fish sauce, water, remaining salam leaves, and palm sugar. Stir.
6. Add the mussels. Stir until the mussels heated through.

Serves 6