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Monday, May 30, 2011

Stir Fry Cockles With Tau Cheong

At present time, not many people will eat cockles either fresh or cooked. My family used to cook this dish to be served with plain porridge 'moy' because cockles were cheap in the past but now it costs RM 3.00 per kg [today's price]. My Ma says she has been thinking of cooking this dish and she looks out for 'meaty' cockles. Meaty cockles are sweet and does not have a salty taste. If you are adventurous enough, give it a try as ingredients are simple.


2 kg cockles
2 tbsp ginger - cut fine strips
5-6 small chilli [mix green/red] - cut small pieces
2 tbsp tau cheong [either fine or coarse]
1 tsp dark soy sauce
1 tbsp sugar
spring onions for garnishing
2 tbsp oil
  1. Clean cockles in a basin to remove mud, then soak in water with some salt for 15 minutes. Wash several times. Shelled the cockles then wash cockles in colander 1 - 2 times. Drain in colander to discard excess water.
  2. Heat wok with oil and fry ginger strips till fragrant, add in chilli and tau cheong. When fragrant add in cockles [discard excess water], add in dark soy sauce [for colour] and sugar. Stir fry quickly on high heat. There will be some water, when it boils add in spring onions. Stir and dish out immediately [this is to prevent overcooking the cockles and tough].

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