CLAMS and MALUNGGAY WITH GATA coconuts.casaveneracion/clams-and-malunggay-soup-with-coconut-milk/ Ingredients 1 kilo of fresh clams (washed, soaked overnight in water, washed thoroughly several times and drained) 3 tbsps. of cooking oil 2 shallots, thinly sliced 1 thumb-sized piece of ginger, thinly sliced 4 cloves of garlic, finely minced 1 carrot, cut into thin rings 3 c. of malunggay leaves 2 c. of coconut milk patis (fish sauce) to taste freshly ground black pepper Instructions Heat the cooking oil in a large pot. Saute the onion, garlic and ginger until fragrant, about two minutes. Add the malunggay leaves and cook, stirring, until wilted. Most cooks add the malunggay leaves after the clams and water has been added but, depending on the maturity of the malunggay leaves, they can take several minutes to cook. If the clams are already in the pot, they will get overcooked. So, make sure that the malunggay leaves are almost done by the time the clams are added. When the malunggay leaves have wilted, add the carrot slices. Pour in three cups of water. Bring to the boil. Pour in the coconut milk. Season with patis. When the mixture starts to boil, add the clams. Wait until the liquid boils, count two minutes then turn off the heat. Add freshly ground pepper and serve at once.
Posted on: Sat, 26 Oct 2013 07:13:26 +0000
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