“Nghêu” (Clam) is an ocean creature is shaped similar to tiny clams or oysters tiny kinds. However oysters bigger than the above types. Therefore when making the “Nghêu” meat we will feel the firmness and fullness of the dish. Exotic dishes are just delicious, but use familiar materials are processed clams but a new way to bring new taste to the dish.
Fishing Fat: 200g
Clam meat: 150g
Lean meat shavings: 50g
Clam shell: 14 female
Dried shrimp: 1tsp
Duck Eggs: 1 results
White mushrooms: 2 ears
Scallions: 2 stalks
Ginger, ripe tamarind, chili horns
Administrative fees heart, flour
Sugar, chili sauce, white pepper, cooking oil
– Shell clams washed, dry face. Clam meat removed black bag, shredding. Chopped green onion. Fishing grease soaked wash. Pickled mushrooms blooming, cut the yarn, marinated with 1 less consumption.
– Minced meat. Soaked dried shrimp, finely chopped. Minced ginger. Me hot soaks, thorn and filter 1/3 cup tamarind juice.
– Making tamarind sauce: non aromatic 1 / 2tsp minced ginger 1 / 2tsp horn chopped chilli, tamarind water into, wedge line 1tsp, 1 / 2m seasoning and chili, stir the water back to the match remove from the heat.
2. Clam Bake
– Do’s: clam meat mixed with scallions, dried shrimp, minced meat, mushrooms and eggs, seasoning 1/2tsp seasoning, 1/2m pepper, 1 / 2tsp and chopped onion powder 1m heavy.
– Grill: Clam shell personnel in each, I cut, wrapped in grease fishing, egg yolk spreads up, for in the oven at a temperature 220 degrees for about 20 minutes.
– Take the dish out of the oven baked clams, put out a plate, drizzle with dressing me up, use hot.
– Use fat fisherman’s help package food from drying out.
– Fat fishing should pick to pieces, thin, with clarity, not torn, and no smell.