Kerang Rebus Air Asam (Classic Steamed Clams with Tamarind Broth)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring fresh clams steamed in a tangy and slightly spicy tamarind-based broth, infused with aromatic herbs and chilies. It's a refreshing and flavorful appetizer or light meal.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Cockles (Kerang)1 kg
- Tamarind Paste50g
- Water500 ml
- Lemongrass2 stalks, bruised
- Galangal1 inch piece, sliced
- Red Chilies3-4, sliced
- Shallots3, sliced
- Garlic3 cloves, sliced
- Lime Juice2 tbsp
- Sugar1 tsp
- Saltto taste
- Mint Leavesa handful, for garnish
Langkah
- 1
Clean the cockles thoroughly under running water. Discard any that are open and do not close when tapped.
- 2
In a pot, combine tamarind paste with 500 ml of water. Stir well and strain to remove seeds and pulp. Discard the solids.
- 3
Add the tamarind water to a large pot or wok. Add bruised lemongrass, sliced galangal, sliced red chilies, sliced shallots, and sliced garlic.
- 4
Bring the mixture to a boil over medium-high heat. Let it simmer for about 5-7 minutes to allow the flavors to meld.
- 5
Add the cleaned cockles to the pot. Cover and steam for about 5-8 minutes, or until all the cockles have opened. Discard any that remain closed.
- 6
Stir in lime juice, sugar, and salt to taste. Adjust seasoning as needed.
- 7
Ladle the cockles and broth into serving bowls. Garnish generously with fresh mint leaves.
