This is a classic Malaysian street food dish.Ingredients
Directions:
Rinse clams with cold water thoroughly, scrub the shells, drain the water, and set aside.
Heat up the pan on medium heat and add a little cooking oil to coat the surface.
Lay the banana leaves on top of the pan.
Add the remaining cooking oil onto the banana leaves; add clams into the pan and start stirring.
As soon as the clams start to open, add curry powder, hot sauce, oyster sauce and stir well with the clams.
Cover the pan with its lid and cook for a few minutes or until all clams are open.
Dish out and serve immediately.
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Sunday, June 10, 2012
Curry Clams
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