Ingredients /nutrition
- 3 tbsp vegetable oil
- 100 g sliced shallots
- 50 g sliced garlic
- 50 g sliced turmeric
- 80 g sliced red chilies
- 5 sliced bird's eye chilies (cili padi)
- 2 kg cleaned clams
- 150 ml chicken stock
- 250 ml coconut milk
- 1 turmeric leaf
- 2 kaffir lime leaves
- 1 tsp ground nutmeg
- 2 stalks lemon grass
- 1 tbsp lime juice
- salt and sugar to taste
Methods / instructions
- To prepare the spice paste, add the first 6 ingredients from the list in a stone mortar, blender or food processer and grind into a smooth fine paste
- Transfer paste to a saucepan and saute until aromatic.
- Add in clams and continue stirring.
- Add remaining ingredients, bring to boil, reduce heat and simmer until clams open.
- Adjust seasoning if required.
- Serve hot.
Servings: 6
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