Cooking Recipe Ingredients Oseng-Oseng Shells:
250 grams of blood clams, cleaned
250 grams of beans, cut into pieces
150 grams carrots lengthwise ptong
½ onion, thinly sliced
½ bell pepper julienned
2 bay leaves
1 vertebra galangal
1 tbsp oyster sauce
1 teaspoon chicken flavor instant bouillon powder
½ tsp pepper powder
Salt to taste
3 tablespoons oil, for sauteing

Oseng-Oseng Cooking Shellfish:
Boil carrots and green beans briefly in boiling water. Remove and drain
Heat oil saute onion paprika bay leaf galangal broth add oyster sauce pepper powder and salt mix.

After fragrant mussels enter the string beans and carrots stir-cooked and the seasonings permeate lift and serve
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