Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce (Chinese Style Steamed Clam Recipe)

STEAMED CLAMS GARLIC GINGER RECIPE CLAM CHILI CHINESE SOY SAUCE

Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce Recipe

Steamed clams with garlic, ginger, chilli and soy sauce recipe  is a very simple and easy classic chinese recipe. Steaming clams is a classic Cantonese preparation for live clams to preserved it’s natural flesh sweetness. Eversince my asian licking didn’t much appreciate bland and mild taste, then i decide to steaming my clams with spicy seasoning. I’m using garlic, ginger, and chilli with a splash of lime juice, light soy sauce and sesame oil for slighly drench the clams meat.

steamed clams recipe chinese style garlic ginger chili soy sauce

Recipe Chinese Style Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce

Spicy steamed clams with lots of chillies a quicky and too easy recipe that can be prepared a few minutes before the dinner, but i guess this must be a foolproof recipe. My mom use to made the seasoning separately and then place it in the clams and then steaming it just before serving it. The clams must be pre-steamed or preboiled  to pop out the shell and allowed us to season the meat, but i recommend to steam it to prevent the natural juices and flavours dissolved if it’s boiled first.

chinese style steamed clams garlic ginger chilli soy sauce recipe

Cantonese Style Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce

Perfecly cooked steamed sea scallop texture is superb, a combination of  bounchy, slightly rubberry but easy to chew. The natural juice is come out and it’s taste superior. Make sure you use the live clams for steaming, the frozen or dead clams will be ruined the whole dish, trust me for that.Live clams should be plump, smell fresh, and feel heavy for their size, avoid those with strange odor, escecially with ammonia odor. The clam juice should be clear with no shell fragments.

kerang madu giant clams bivalvia recipe steamed

Kerang Madu, Giant Clams

I’m using kerang madu, a rather large local clams with good meat and shell ratio. Kerang madu or literrary means honey clams in english because it had a sweet squid-like flesh taste. Kerang madu can reach up  500 grams and i’m using about 300 grams weighed clams. Kerang madu usually tagged about 1-2 US$ (10.000-20.000 IDR) for each of it on the seafood restaurant, but since i purchased it directly from the  fisherman in Muara Angke fishmarket, North Jakarta, it only cost me about 50 cents (IDR 5000) for each of it. If you have no cloth bags, store the clams in a bowl covered with a wet cloth in the bottom of the refrigerator, not on ice. Never store them in sealed plastic or submerged in water because they will die from lack of oxygen. Inspect the shell. If the shells of the clams or mussels are slightly open, tap them lightly. They should slowly close. If they do not close when tapped, they may not be alive and should be avoided. Never purchasing clams and mussels that have already been unshelled, even this is sometimes easier, the clams or mussels may not be very fresh.

recipe chinese style steamed clams garlic ginger chilli soy sauce

I usually served steamed shellfish or clams  with rice vermicelly or beehoon, just like my Steamed Sea Scallop with Black Bean Sauce. Beehon or bihun (Bahasa) is a small round and translucent noodle made of rice. The beehon is used within the steamed scallop or clams recipe to absorb the shellfish dripping while steaming process to infused the natural juice into it. Unfortunately i run out the beehoon and i’m too lazy to move round to purchased it for this recipe.

steamed clam garlic ginger soy sauce chili steam mussle

Recipe Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce (Chinese Style Steamed Clam Recipe):

Recipe Spicy Steamed Clams with Garlic, Ginger, Chilli  and Soy Sauce (Chinese Style Steamed Clam Recipe):

Ingredient :

  • 1 kg clams
  • 3 cm ginger, finely chopped
  • 6 cloves garlic, finely chopped
  • 2 chilli pepper (or bird eye chilli pepper), finely chopped
  • 1 shallots, finely chopped
  • 2 tbsp kaffir lime juice
  • 2 tbs of premium light soy sauce
  • 1/2 tsp of sesame oil
  • 1/3 cup of chinese cooking wine
  • shaved spring onion for garnish
  • 1 tbsp oil for stir frying

Instruction :

  • Brush and clean the clams throughly under running water, pat dry
  • Preheat the steamer, set aside
  • Heat up 1 tbsp oil in the wok pan, saute the shallots, garlic and ginger util slighly browned and fragrance
  • Mix the sauteed mixture with lime juice, soy sauce, sesame oil and rice wine in a glass bowl, set aside
  • Put the clams in a heatproof pyrex bowl,stem it in high flame for about 30 seconds until the clams shell opened
  • Put the opened clams out,  then continue to steam it untill all the clams shells opened, discard the clams that won’t opened until steamed for more than 2 minutes
  • Discard the juice that running out from the clams, put the seasoning mixture above the clams meat

STEAMED CLAMS RECIPE WITH GARLIC GINGER CHILI CHINESE CLAM STEAM

  • Put it back in the steamer, steam for another about 3-5 minutes, depend on the size of your clams. Do Not Overcooked It!
  • Garnish with shaved spring onion and serve immediately

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Pad Thai Shrimp Rice Noodle Recipe: Popular Thailand Street Food on Tablefare

Resep Pad Thai Udang ( Kuetiaw ala Thailand)

Pad thai noodle shrimp phad thai recipe resep dentist chef

Pad Thai Shrimp Rice Noodle Recipe

Pad Thai or Phat Thai (Thai: ผัดไทย, RTGS: Phat Thai, ISO p̄hạdịthy, [pʰàt tʰāj], “fried Thai style” “Phở Xào in Vietnamese”) is a dish of stir-fried Pho noodles, a type of rice noodle, with eggs, fish sauce (Thai: น้ำปลา), tamarind juice, red chili pepper, plus any combination of bean sprouts, shrimp, chicken, hot dogs or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments (crushed peanuts, garlic, tomato, chives, pickled turnip, coriander, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar). It is usually served with scallions and pieces of raw banana flower.

resep pad thai mie udang thailand dentist chef

Recipe Pad Thai Shrimp Rice Noodle

Pad Thai is of Vietnamese origin,which uses Pho noodles (Bánh Phở in Vietnamese) and Chinese ingredients. In Vietnam, it is called Phở Xào or Banh Pho Xao Sate, meaning “stir fried Pho,” a popular street food, with sate (garlic, peanuts, and chiles), mung bean sprouts, meat of some sort, scallions, and fish sauce, often served with pickled vegetables. The dish was said to be imported to the ancient Thai capital city of Ayuthaya by Viet traders, and was then altered to reflect the Thai flavor profile and assigned a name reflecting its newly acquired Thai character. Pad Thai has since become one of Thailand’s national dishes.

thai pad thai recipe how to make phad thai thailand food rice noodle

Recipe Shrimp Pad Thai

Instead store bought or instant pad thai sauce, i made my homemade pad thai sauce. Pad Thai sauce is very easy to make, and this simple recipe will tell you how to do it. Pad Thai noodles are becoming very popular around the world, and can easily be made at home if you have the right ingredients. The key to good pad thai sauce is tamarind. Tamarind  or Asam Jawa is popular tropical fruit that comes in pods. The best way to buy tamarind is as a prepared paste (available by the jar or bottle at Asian or Indian food stores).

Ingredient :

  • 250 gr rice noodle, boiled with package instruction.
  • 500 gr(about 2) whole giant head prawn, peeled, keep the head and the shell for stock
  • 4 cloves garlic, finely chopped
  • 4 cloves shallot,
  • 2 tbsp oil
  • 1 tbsp dried shrimp,
  • 1 tbsp (shredded) preserved radish
  • 6 tbsp Pad Thai sauce, recipe follow
  • 1 large egg
  • 2 tbsp ground roasted peanuts, i use cashew nuts
  • 1/2 cup sliced garlic chives or green onion
  • 1 cups bean sprouts, rinsed,
  • 1 wedge lime

Homemade Pad Thai Sauce Recipe :

  • Prawn head and shell
  • 1/2 tbsp oil
  • 2  tbsp. tamarind paste , adjust to taste
  • 1 cup water
  • 3 tbsp. fish sauce
  • 2 tbsp. soy sauce
  • 1/2  tbsp cayenne pepper, adjust to taste
  • a pinch of grounded white pepper
  • 4 Tbsp. palm sugar

Instruction :

How to make homemade pad thai sauce recipe :

  • Heat up the oil, saute the prawn head and shell until crisp and nice golden brown.
  • Meanwhile, place the rest ingredients in a cup and stir to dissolve both tamarind paste and sugar.
  • Pour into shrim head and shell, bring to boil and simmer until thicken into half amount.
  • Sieve  with tea siever, set aside

How to make pad thai rice noodle :

  • Heat the oil in a wok. Add the garlic, shallot and stir-fry until golden brown. Add the shrimp and keep stirring until the shrimp changes color.
  • Remove the shrimp to prevent overcooking and set aside.
  • Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed.
  • Return the cooked shrimp to the wok.
  • Add the bean sprout, stir throughly
  • Push the contents of the wok up around the sides to make room to fry the eggs.
  • Add the eggs and spread the noodles over the eggs to cover.
  • When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs
  • Remove from the pan and serve with chiles, peanuts, garlic chives and a few drops of lime juice. Mix well.

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