Tag Archives: stir fry

Clam with Tou Cheong Sauce (Clam with Fermented Beans Sauce)

Stir- Fried Clams with Tou Cheong sauce is a savoury dish that is very appetising especially when paired with a bowl of steaming hot white rice. After closing my kitchen for nearly a month, I finally opened it again and prepared this Chinese dish for my family. We were on holiday for quite. bit and thus had been missing Chinese food very much. So after I had managed to deal with my jet-lag, I prepared this dish. And yes, all of it was gobbled up immediately. The slightly sweet and salty sauce is simply irresistible, enough that anyone would definitely be willing for another helping of rice.

Ingredients

  • 1 kg Clams (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly)
  • 15g minced garlic
  • 10g sliced ginger
  • 10g koo chai (Chinese chives) – cut into 2 inches long, alternatively you can use spring onion
  • 1 long red chili (chopped)

Sauce (mix it all together)

  • 35g tou cheong
  • 60g water
  • 25g sugar
  • 15g Hua tiao Chiew
  • 5g sesame oil
  • 20g premium soy sauce (Jiang Qing, 醬青)
  • 10g potato starch

Garnish

  • Chinese Parsley

Method

  • In a heated wok, drizzle 2 tablespoon of oil, stir fry the garlic, koo chai, red chili and ginger at medium high heat for about a minute.
  • Add the clams and continue to stir-fry it for a minute
  • Set the fire to medium low, Add in sauce mixture, and continue to stir it until all the clams are open and the sauce boils.
  • Turn off the heat, serve and garnish it with Chinese Parsley
Just a simple meal that my family loves 🙂

Stir Fried Clam with Spicy Black Bean Sauce

This recipe is one of my family’s favourite. It is so good that you would definitely want to add an extra rice. It is a common dish in cantonese restaurant. Ingredients are not that expensive, but would cost so much in a Chinese restaurant. I recently ordered one at a restaurant at Chevron, but was disappointed with how small the serving was, not to mention the price, I felt that the taste was quite bland as well. So after a few days I bought some clams and made this dish. Everyone had a satisfied meal. Cravings were satisfied ! 🙂

Ingredients

  • 1 kg clam (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly)
  • 1 tbs spicy black bean paste ( I used Lee Kum Kee brand)
  • 40g oyster sauce
  • 2 tbs rice wine
  • 3 tsp sugar
  • 2 minced garlic bulbs
  • 2 minced shallots
  • 4 slices ginger
  • 2 tbs oil
  • 1 long red chili chopped (if you want spicier, use th bird eye chili)
  • 1 cup water (about 240ml)
  • 15g potato starch + 30g water (make a slurry)

Method

  • In a heated wok, drizzle 2 tablespoon of oil, stir fry the shallots, garlic and ginger at medium high heat for about a minute.
  • Add the chili, spicy black bean sauce, followed by the clam, add the rice wine, and stir fry for about a minute.
  • Add the water, oyster sauce and sugar.
  • Stir until well combined. Let it come to boil. At this point, all the clams will be open.
  • Add the slurry. Continue to stir while pouring the slurry until the sauce thickens. Make sure it is evenly distributed within the liquid. Turn off the fire. Serve hot.