MAIYUMMY

Good morning guys, after heavy raining since this Monday for this week, luckily today it was sunny. So my friends and took this opportunity and went to Sydney Fish Market. We were really thrived for the new inventive dish called “Alburi Scallop” that has been widely popular all over Instagram for the past few months so I was really eager to try out today. I was really impressed by its presentation, however it came to my disappointment that the taste was not as yummy as it looks. It was heavily cheesy on the inside and a bit slightly overcooked for my scallops. Anyway I am a great fan of seafood and its always been my pleasure eating them and cooking them ever since my first visit to Sydney. I still remembered my first cooking dish inspired by my passion for seafood and the fact that I don’t like eating frozen seafood outside from local restaurants therefore I decided to start learning cooking and authenticity is my major priority . So yeah seeing fresh alive baby clams today at Fish Market was out of doubt . Thus, my friend, Alison, Amcarmenkitchen and I couldn’t resist the temptation of cooking them so each of us decided to buy them. On this special day we cannot deny the fact that Sydney Fish Market is one of the best seafood place we can search for . Here we go I am going to make Vietnamese Steamed Clams with Lemongrass and Chilli in this cold season, very affordable that street food I used to eat with my friends after school. This dish is cheap and fast for students and adults after a long day at work or school, which only costs $1.50 (20-22,000 Dong) for 2-3 people to share with. You can easily spot this dish almost any seafood restaurants or street vendors along the road across many areas in Vietnam.

This dish is usually served in a clay pot/bowl along with sweet and sour dipping sauce and served it hot immediately.The hot and spicy bowl of clam will help easing a humid rainy day in Saigon or Da Nang City. They served this dish with local beers and soft drinks in Vietnam and this has been engraved in the culture of Vietnamese people: The Culture Of Eating Out…

INGREDIENTS (up to 1 serving)

Time Preparation: 10 minutes

Time Cooking: 10 minutes

Total: 20 minutes approximately

• 1/2 a dozen clams, pipis or corkles (6 clams minimum)
• 1 lemongrass stick
• 50g ginger (20g sauce and 30g cooking clams)
• 100 ml coconut juice
• 3 tbsp fish sauce (1tbsp cooking and 2 tbsp dipping sauce)
• 3 tbsp red bird chillies, chopped (1/2 tbsp washed clams, 1/2 tsp cooking and the rest for sauce)
• 1 1/2 tbsp sugar (1 tsp sauce, 1/2 tbsp cooking)
• 1/2 tbsp pepper
• 1/2 tbsp chicken powder

For ginger fish sauce:

• 20g ginger, chopped
• 1 tbsp garlic, minced
• 2 tbsp fish sauce
• 1 lime/lemon, squeezed (juice)
• 2 tsp sugar

For decorations:

• Vietnamese Mint
• Coriander

METHODS

1. Soak the clams in the water for 5 minutes and add a tablespoon of chopped chilli to clean the durst of the shell surface. Then wash them

2. Peel off the outside layer of lemongrass and rinse it with water. Then crushed it using a knife and cut them into 3-5mm long pieces. Keep them and make sure do not pound or grind them into small pieces. Sliced ginger into shredded pieces and place them at the bottom of the pot.

3. Place the clams on top and add 1/2 tbsp sugar, 1 tbsp fish sauce, chicken powder, 1/2 tsp chopped chillies). It actually depends on the amount of spicy food intake you can. Otherwise I would not recommend if you cannot eat spicy food. Pour water into the clam pot and then boil it under medium heat for 10 minutes. Wait till the clams slowly opened up their shells. When it began to sizzles and then turn the stove off.

4. Bring out the clams and serve with chilli, ginger and garlic and then mixed with a little bit of sugar and lemon juice for the ginger dipping sauce. Top up with coriander and mint leaves.

Lemongrass steamed clams dish usually appears in the dining or snacks menu of snacks for Saigon residents at night. It is a basic simple dish that the local people love and enjoy for dinner.

So What Are You Waiting For Then?

CHUC CAC BAN NGON MIENG ^_^

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~ OH MAI YUMMYYYYY

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