And so, we were blessed with a good kilo of fresh clams in the afternoon by Mr Woo (not from the song, but a church brother that always bless us with fresh seafood from Kuala Sepetang) and with his advanced tips of eating these right after they pop their shells and not overcooking it; we left those in the mixing bowl.
As Ma was busy writing tomorrow's recipe (2nd round writing on her new device, with much less anger with the predictive input) ; I volunteered to do tonight's dish.
5-minutes Chili Clams | Kepah Goreng Cili Haramjadah
Prep: 10 mins (5 mins or lesser if you are well prepared I think)
ingredients
1 kg - Clams or any other shellfish (Lala, Kepah, Kupang, Siput maybe)
4-5 nos - Chili; Dried : pre-soak and cut as preferred
1 nos - Ginger: Young : I used about 3 inches, well diced
7 nos - Garlic: Chopped
1 nos - Onion: Red; thin wedges
1 bunch - Cilantro/ Coriander : only greenish herb was this, so I used up these near-decaying bunch
Pepper:White
* Wine; Shaoxin : optional a good splash ~ 30ml with or without flambe
method
1. Soak & clean clams. Heat oil in wok/pan
2. Sweat dried chili, ginger & garlic in oil over high heat, stirring constantly
3. As the flavor hits you, toss in the well-drained clams, onion and coriander stems (I reserve the leafy bits for the last round)
4. Add pepper and wine for flambe. Cover for 30 seconds
5. Toss to mix well, cover for another 30 seconds
6. Once half of the shells are opened, turn off heat and stir in the bunch of coriander. Coat and mix and start to remove the opened shells. *Discard any that didn't open their shells when you are plating the dish*
