Saturday, July 28, 2012


The normal favourite recipe for clams are usually the Malay Style Masak Lemak Cili Padi and the Chinese Style Chili Clams. So this time around I made the Chinese Style since the main course for "buka Puasa" is Chinese Menu. This recipe is great with chili and some oyster sauce that add sweetness to the clams. Serve best with steam Rice.

500 g clams
1/2 tbs sesame oil
3 cloves  garlic - peeled and pressed or finely minced
1” ginger
10 dried chilies soaked and blend together with garlic and ginger
2 tbsp chili sauce
2 tbsp oyster sauce
1 tbsp tomato sauce
A pinch of salt

Clean the clams and soak in brine (1 tsp salt in 2 1/2 cups water) for at least 1 hr. Rinse.
Heat up sesame oil in a pot.
Add blended ingredients Fry until fragrant.
Mix in clams.
Pour in a few splashes of chili sauce, tomato sauce and oyster sauce..
Cover and bring the liquid to boil at high heat.
As soon as the clam shells are open, remove from heat and season to taste with salt.
Remember to discard any clams that do not open as they may be contaminated.

Ini lala yang agak jenis kecil, anak bongsu saya memang suka lala ni...biasanya buat masak lemak cili padi, tapi kali ini sudah menunya Chinese Course jadi saya masak cili. Mudah dan ringkas dan cuma hendak menambahkan kemantapkanya saya masa masukkan sedikit cili sos, tomato sos dan sos tiram. Bagi yang suka meratah inilah menunya.
Next Post - Kek Chocolate Nadz

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