Kerang Rebus Air Asam Pedas (Spicy Tamarind Clams)
85% asli · Indonesian
A spicier variation of the classic, this Indonesian-inspired version incorporates more chili and a touch of shrimp paste (belacan) for an extra layer of umami and heat. It's a bold and fiery take on steamed clams.
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
- Lemongrass1 stalk, bruised
- Red Chilies5-6, sliced
- Bird's Eye Chilies3-4, sliced (optional, for extra heat)
- Shallots4, sliced
- Garlic4 cloves, sliced
- Belacan (Shrimp Paste)1/2 tsp, toasted
- Lime Juice2 tbsp
- Sugar1 tsp
- Saltto taste
- Thai Basil Leavesa few, for garnish
Langkah
- 1
Clean the cockles thoroughly. 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.
- 3
Add the tamarind water to a pot. Add bruised lemongrass, sliced red chilies, bird's eye chilies (if using), sliced shallots, sliced garlic, and toasted belacan.
- 4
Bring the mixture to a boil over medium-high heat. Simmer for 7-10 minutes to infuse the flavors and cook the aromatics.
- 5
Add the cleaned cockles. Cover and steam for 5-8 minutes, until all cockles have opened. Discard any unopened ones.
- 6
Stir in lime juice, sugar, and salt to taste. Adjust seasoning for a balance of sour, sweet, salty, and spicy.
- 7
Serve hot in bowls, garnished with fresh Thai basil leaves.
