For the month of August, I have hardly been cooking, it was all travel. I been in Singapore this month. But is there any better place to explore food. I will try to bring in the flavour of Singapore and Hong Kong in my next couple of posts.
For week 32 (1st week of August) I was mainly at home. The below recipe is of a stir fried clams which was cooked by my lovely Chinese flatmate. I have just highjacked her recipe here. All curtsey to her.
Recipe – Stir Fried Clams
Clams – fresh – 1/2 kg
Celery – 1 stock chopped
Ginger – finely chopped – 1 tablespoon
Red chillies – 1 tsp to 1 tbsp chopped, depending on how hot you want it to be
Light soy sauce – 1 tbsp
Coriander – 1 tbsp chopped
Groundnut oil – 1 tbsp
Salt to taste
Wash the clams well, scrub it if required. Heat the oil in a wok and let it heat. Quickly add the ginger, celery, garlic and chillies. Add the clams and stir fry on high heat for a couple of minutes. Add the salt and soy sauce and let it simmer for 5-10 mins till the clams are cooked and they open up. Discard any unopened clams. Serve with chopped coriander immediately.
It’s really fun eating clams. She invited us for dinner and the spread was braised duck, stir fried prawns, braised Chicken and stir fired vegetables. I enjoyed every bite of it.
Here’s also some fun shots from around the house and university.