Clam is so delicious when boiled and eaten with sour and spicy sambal. it is also good when cooked with many various sauces such as padangnese sauce, oyster sauce, and sweet soy sauce. with the right seasoning, it even can be turned into this sweet and spicy blood cockle satay.
300 grams blood cockles
2 salam (indonesian bay)leaves
2 lemongrass (white parts only),crushed
3 lime leaves, midribs removed
1½ tablespoons sweet soy sauce
¾ teaspoon salt
½ teaspoon brown palm sugar
400 ml coconut water
17 bamboo skewers
2 tablespoons cooking oilfor sautéing
ground spices blend:
6 cloves shallot
2 cloves garlic
5 red bird’s eye chili peppers
1 curly red chili pepper
1 cm ginger
1 cm turmeric,toasted
1. Saute ground spices blend, salam leaves, lemongrass, and lime leaves until fragrant. Add in blood cockles. Stir it well. Add in sweet soy sauce, salt, and brown sugar. Stir well.
2. Add in coconut water. Cook over low heat until the cockles are well done while the sauce is reduced and infused to the cockles. Remove it from heat.
3. Skewer the blood cockles.
4. Sweet and Spicy Blood Cockle Satay is ready to serve. (yields 17 satay)
