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Stir-Fried Clams with Taucu

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Stir-Fried Clams with Taucu

Seafood
Category
Seafood

Easy
Difficulty
Easy

Total Time
Total Time
Prep 10 M / Cook 15 M

Servings
Yield
2 Servings

Grace Teo
Grace Teo   thegraceteo
Published on March 25, 2014

  Based on 468 ratings  Watch Now

Ingredients

A

160 g
clams
1 tbsp
fermented soybean paste (taucu)
1
shallot(s)  
1
garlic clove(s)
5 g
ginger
1
scallions
1
chilli peppers (fresh)
water
salt
sugar

Background

When I was younger, I never really liked eating clams or mussels. Until recently, I found clams or as we Malaysians call it, “lala” to be quite delicious if cooked in the right gravy. There many ways of cooking clams, blanching, stir-frying or even steaming them.

The minimal amount of ingredients used makes it really convenient. It was not easy to find fresh clams, so I opted for frozen clams which I found at the Asian grocer and it worked fine. Just a reminder: if the clams do not open up after cooking, it might be an indication that they are spoilt. Do not eat those that did not open. Generally, clams take a short time for them to be cooked.

Serve hot. Goes well with a bowl of white rice or if you prefer, have them just as they are.

Stir-Fried Clams with Taucu is also known as:

Steps

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Step 1/3

Heat pan with a bit of oil. Once the pan is heated, add julienned ginger, minced garlic and sliced shallots. Stir-fry over medium heat until fragrant.

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Step 2/3

Add taucu and then water. Stir well. Add chilli slices and allow the gravy to cook at high heat.

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Step 3/3

Once the gravy boils, add clams. Add scallions and cook clams until they opened.

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