Sambal Kerang (Classic Clams in Chili Paste)
Hidangan tradisional · Indonesian
A classic Indonesian stir-fried clam dish featuring plump clams cooked in a rich, spicy, and savory chili paste. This dish is a staple in many Indonesian households and restaurants, known for its vibrant flavors and satisfying texture.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- clams1 kg
- red chilies10-15
- bird's eye chilies5-10
- shallots8-10
- garlic cloves4-5
- ginger2 cm
- turmeric1 cm
- belacan (shrimp paste)1 tsp
- tamarind paste2 tbsp
- sugar1 tbsp
- saltto taste
- vegetable oil3 tbsp
- water50 ml
Langkah
- 1
Clean the clams thoroughly. Discard any that are open and do not close when tapped.
- 2
Prepare the chili paste: Blend or pound red chilies, bird's eye chilies, shallots, garlic, ginger, turmeric, and belacan until smooth.
- 3
Heat vegetable oil in a wok or large pan over medium-high heat. Add the chili paste and stir-fry until fragrant and the oil separates, about 5-7 minutes.
- 4
Add the tamarind paste, sugar, and salt. Stir well to combine.
- 5
Add the cleaned clams and water to the wok. Stir to coat the clams with the sambal.
- 6
Cover the wok and cook for 5-8 minutes, or until the clams have opened. Discard any clams that remain closed.
- 7
Stir occasionally and adjust seasoning if needed. Serve hot.
