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Wednesday, March 7, 2012

Steamed Noodles With Clams and Meat

Extra vegetable to serve with noodles
Clams used to be cheap but now getting expensive these days.  But cooking clams at home is still worth it and there are various ways to prepare them for the family.  You can fry, boil or steam and it still taste good whichever way you treat it, only not to overcook it.  Came across some lovely recipes from Amy Beh's collection.  I prefer the boiling or steaming methods.

Here I tried preparing Steamed Clams with Pork Belly by also adding rice vermicelli [beehoon] to make it into a '1 Dish Meal' for two.  Simple and easy but delicious without frying and the kitchen is 'clean'.  I will try to  prepare the original recipe some other time [please check out the recipe in if you wish to try it out].

[serves 2]
120 gm rice vermicelli [beehoon] - soaked in water for 15 minutes or till almost soft
coriander and spring onions - cut for garnishing
30 gm ginger - finely shredded
1 red chilli - sliced
300 gm clams - rinse thoroughly, soaked 15 minutes.  Wash and rinse again. Drain off water
150 gm meat fillet - sliced thinly - marinate with 1-2 tbsp of marinade/seasoning sauce

Marinade [Mix together]
1/2 tsp each of pepper, sugar, salt, chicken stock granules and sesame oil
1 tbsp each of fish sauce, Shao Hsing wine, fried garlic oil and cornflour
150 - 200 ml water 

  1. Prepare the ingredients above.
  2. Place soaked rice vermicelli on a casserole dish.  Top up with marinated meat slices and shredded ginger and some spring onions.  Top up with clams, pour remaining marinade sauce,  ginger and sliced chilli/chilli padi.
  3. Prepare steamer or wok for steaming.  Bring water to boil on high heat.
  4. Steam dish over high heat for 12-15 minutes or until clams open up.  Serve at once with garnishing and extra garlic crisps [optional].
  5. Serve noodles with a plate of simple stir fried yaw mak with fish sauce.
If you prefer more soupy noodles, you can add more water and seasoning sauce. to noodles

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