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Tuesday, August 6, 2013

Clams in Coconut Milk


The day we ate at KFC (click here for the post) was also the day we discovered the commercial center in Semecourt which was located right in front of KFC. In the commercial center, we found several stores (H&M, Naf Naf, Orange), restaurants (Flunch), and a huge supermarket (Auchan). It reminded me of Ayala Center back home in Cebu, Philipppines, well the mini-version. Surprisingly, there aren't a lot of commercial center in our area here. After a little browsing and shopping for clothes, I thought we could check out the supermarket, Auchan. I know of Auchan because there was one in the Paris area when I was growing up and we used to always go there. But this was the first time I saw an Auchan store in the area and when we passed by its fish / seafood area, it was also the first time we found this kind of clams for sale. They were a little bit expensive, but when I saw how bright MR's eye were while telling me how much he loves them with coconut milk, I knew I had to cook it for him.



In a wok, I added a tablespoon of oil, then 3 sliced garlic, 1 diced onion, and 1 thumb-sized (peeled and smashed) ginger. Saute until fragrant and onion turns translucent.



Add 1 sliced red bell pepper and 1 sliced green bell pepper. Continue to saute.



Add 1 sliced eggplant. Add a dash of salt. Saute. Adding the eggplant is optional. I did it because I had an old eggplant left and I didn't want to throw it away.



Palourdes Japonaises Moyennes = Medium-sized Japanese Clams

The clams were packed sous-vide and cleaned. Surprisingly (and it was nice!), we found no sand.



Add the clams to the wok.



Stir together. The clams will slowly start to cook and open up.



Add a can of coconut milk (about 400 ml).



Season with black pepper and a splash of fish sauce.



Cover. Lower the heat and let it simmer for 5 more minutes. Taste. Season again if needed.



Serve hot and enjoy! Now that it's done with, I realize it could have been really nice with a little hint of spiciness.



Lunch is served: Clams in Coconut Milk and White Rice

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