COCKLES SAMBAL
Ingredient
- 500g Cockles
- 50 g Kara coconut cream
- 1 tbsp chicken stock granules
- 1 tsp salt
- 200 ml plain water
- 4-5 tbsp cooking oil
- 25 g Baba fish curry powder
- 2 tsp chili paste ( Blended from 10 pcs dried chili or ready bought chily boh )
- 1 tsp poppy powder
- (Combine with a water until forming a paste)
- 8 small shallots
- 5 cloves garlic
- 3 cm Fresh ginger
- 3 Cinnamon stick
- 1 Star anise
- 5 Cardamon
- 5 Cloves
- In a medium heat wok add in cooking oil.
- Add in minced onion, garlic and fresh ginger saute 1- 2 minutes till lightly fragrant.
- Add in spices, saute till fragrant.
- Add in curry paste mixed until well combine to saute till aromatic.
- Add in coconut cream and water mixed and stir until well combine.
- Add in chicken granules, salt to taste as per preference.
- Simmer until it becomes slightly dryer sambal looks alike.
- Lastly add in cockles stir until well combine this take less then 1 minutes. Dish up to serve.
Tips: To open cockles and prevent cockles from shrink
- Wash cockles to remove tiny mud or sand sediments
- Boil a pot of hot boiling water, place cockles and cover it for 1-2 minutes.
- This way they are still raw yet cockles can be easily open and remove from the shell and yet avoid cockles from over shrinking. Once remove lightly rinse thru running water to remove mud, drain and set aside.
- Their small, heart-shaped shells contain a small, delicate morsel of flesh that can be eaten steamed or boiled.
- They have a delicious salty flavor that needs to be treated gently.
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In a medium heat wok add in cooking oil. Add in mince onion, garlic and fresh ginger saute 1-2 minutes till lightly fragrant. Add in spices ingredient saute till fragrant.
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Add in curry paste mixed until well combine to saute till aromatic.  Add coconut cream, water seasoning as per own desire tasty and combine well.
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| Simmer until it becomes slightly dryer sambal looks alike. |
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| Dish up....Tara Done |