J
Jeanh
Guest
INGREDIENTS:
2 kilo Tulya or Manila clams
1 small sized green papaya fruit, peeled and sliced
2 stalks tanglad (lemon grass)
1 thumb size ginger, sliced into strips
1/2 head garlic, chopped
2 pcs medium sized tomatoes, sliced
1 pc. medium size onion, sliced
2 tbsp. cooking oil
2 pcs birds eye chilli
PROCEDURE:
Thoroughly wash the Tulya or clams, drain and place in a bowl then pour water.
Cover the clams with water and let sit in for half a day or more to allow the clams to expel the sand.
Boil 2 cups of water with tanglad, set aside.
Saute garlic and ginger together in a frying pan, then add sliced onion and tomatoes.
Pour about 2 cups of prepared tanglad water then bring to a boil.
Add Tulya or clams, birds eye chilli and allow water to boil until the clam shells open halfway.
Add chilli pepper leaves and simmer for another 1 minute then turn off the heat.
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