Sunday, May 4, 2008

Cockels in tauchu sauce

This isn't exactly the same type of cockles we get in Malaysia, but i miss cockles so anything named cockles is good enough for me to try.
1 kg of live cockles
1 inch ginger
6 garlic cloves minced
spring onions
Big red chilli's
2 tbsp of taucu
2 tbsp of sugar
2 tbsp of sugar
2 tbsp of Chinese cooking wine
Corn flour water
Heat up some oil in the wok till smoking, add in ginger and garlic and saute till fragrant. Add in the cockles and seasoning and some water enough to simmer the cockles, cover wok and let it cook till all the cockles have opened up. These took me about 8 minutes, stubborn cockles. Dish up the cockle without the sauce first so that it doesn't overcook, thicken the sauce with corn flour water and add in the chopped spring onions and chills and dish up together with the cockles. X'cuse me presentation, should have cleaned the sides of the plate hehe..

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