Black Pepper Clam

 


Black pepper clam, tempura dried tofu, boiled french bean, Japanese rice with furikake - Photographed by Acik Mardhiyanti

It's been a while, how have you been? Yeah, I have been busy for sometimes but today I want to share my recipe from my kitchen. It's simple, easy to cook, and has amazing taste!

Clam? Well, in the past I didn't know about any clam food as we were just common folk in a remote village. Frog menu, I knew as one of my neighbors has the job to find the green frog in the night at paddy field for one of the Chinese restaurants. Snails? Some neighbors harvested snails in my father's yard once in a while and cooked it as a menu at home. But clam? None of us recognized this ingredient as we lived far away from the sea where we can find it.


Ichi's Fusion Recipes: tempura dried tofu, black pepper clam, Japanese rice with furikake, and boiled french bean - Photographed by Acik Mardhiyanti

After moved to Singapore I have begun to explore ingredients that are slightly strange or new to me, for instance, bamboo clam, green muscle, and of course this common clam. To cook this clam I have to do it carefully since I would easy to get nausea and vomit if I do not prepare it properly. This is my way how to make a tasty clam dish on the dining table! Let's rock!

Ingredient:
  • 400 g of clam meat - I chose frozen clam
  • 6 cloves of shallot - cut or chop it
  • 6-8 cloves of garlic - cut or chop it
  • 2 stalks of rosemary
  • a bunch of celery - cut it
  • roughly about 30 ml of canola oil
  • 2-3 tbsp of butter
  • 2 tbsp of black pepper sauce
These are what you do:
  • Defroze the clam if you choose frozen clam
  • Prepare the pan, pour canola oil, add garlic and shallot that you chop. Turn on the stove on medium-low flame. Saute for about 3-4 minutes
  • Add clam, rosemary, and butter. Stir them, let them cook for about 10-15 minutes. I would prefer 15 minutes. Turn on the stove on low-medium-high. To set up the stove I think it depends on the stove you use at home. But the point is we need to cook it until the water is almost gone since frozen clam contains water.

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti


After 15 minutes - Photographed by Acik Mardhiyanti
  • Add celery and black pepper sauce. Stir them in medium-low flame for about 5 minutes. Turn off the stove

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti


Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti
  • Now the clam menu is ready!
  • This time I set black pepper clam with Japanese rice with furikake, boiled french bean, and tempura dried tofu

Ichi's Fusion Recipes: Black pepper clam, tempura dried tofu, Japanese rice with furikake, boiled french bean, orange, and water - Photographed by Acik Mardhiyanti

What do you think? It looked great, huh?😋 If you can finish the black pepper clam, we can save it in the container and put it in the fridge. The next day we can take it out, then warm it with your microwave or warm it for a few seconds on a pan and set the stove low-medium flame.

Thank you for reading my article, also read my new article on The Journey of Ichi's Family, link here https://ichi-journey.blogspot.com/2021/08/how-education-can-lift-you-out-from.html

Stay safe and healthy, see you in my next article! Bye!🖐🌈🙂

Note:
  • Written by Acik Mardhiyanti
  • Photographed by Acik Mardhiyanti
  • Do not copy this article without permission
  • Do not reuse these photographs anywhere else without permission



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