Delicious stir-fried clams from Kham's Sai Mae Nam, the Arun Thai cook book.
(To buy, click on the cover, right, or see stockists below.)
Ingredients
500g fresh clams in the shell
2tbsp vegetable oil
1 small red chilli, finely chopped
1 clove garlic, peeled and finely chopped
1 tbsp Roasted Chilli Paste
1 tbsp fish sauce
1/2 tbsp oyster sauce
1 tsp caster sugar
1 tbsp fish stock
handful sweet basil leaves
Method
Rinse the clams thoroughly and drain.
Heat the oil in a wok or frying pan and add the chilli and garlic. Stir-fry until the garlic is golden brown - less than 1 minute. Add the clams and stir them until they open. Discard any that do not open.
Add the roasted chilli paste, fish sauce, oyster sauce and sugar, stir, then pour in the fish stock. Cover and cook for three minutes. Add the sweet basil, stir and serve immediately.
Serves 4
Preparation and cooking time: 20 minutes
© Khamtane Signavong, True Blue Cockatoo www.bluecockatoo.com.au
Arun Thai Restaurant, Macleay Street, Potts Point, Sydney.
Arun Thai Restaurant, Hong Kong.
Saturday, February 13, 2010
Wednesday, February 10, 2010
Kham's Sai Mae Nam & Where To Buy
Kham's Arun Thai Cookbook, Kham's Sai Mae Nam, is available to buy direct online at www.bluecockatoo.com.au just click on the book cover, see right.
Also at:
The Cookery Book, 4 Sailors Bay Road, Northbridge, Sydney, NSW
Kitchen to Table, Yamba, NSW
Millfield General Store, Millfield, Hunter Valley, NSW
Wollombi General Store, Wollombi, Hunter Valley, NSW
Howard Park Wines, Margaret River WA
Also at:
Potts Point Bookshop, Potts Point, Sydney, NSW
The Cookery Book, 4 Sailors Bay Road, Northbridge, Sydney, NSW
Kitchen to Table, Yamba, NSW
Millfield General Store, Millfield, Hunter Valley, NSW
Wollombi General Store, Wollombi, Hunter Valley, NSW
Howard Park Wines, Margaret River WA
Sunday, January 31, 2010
Mushroom-fest
I just had to have mushrooms - Woolworth's had Portobellos on special so BCF bought two punnets, then found locally grown at the wonderful farm shop where we buy most of our vegetables on the way to (and from) Camp Cockatoo.
So, armed with more mushrooms than any cook can handle, we arrived at CC last night to find we had had 30ml of rain and the road a bit the worse for wear. Luckily arborio in the store cupboard and the rest of last weekend's reggiano + a couple of brown shallots.
Mrs BCF planted some herbs a while back so raided some slender stems of sage (which I adore with mushrooms) to sizzle up with onion, shallot, mushrooms, a little salt and pepper and a sliced large red chilli. Arborio in next and then stock. Sprinkle of the parmesan added while cooking.
NB: Bit of a deadline as Mr BCF had a film to watch but risotto gives in when it wants to and I wait until the moment arrives.
Verdict: Divine.
So, armed with more mushrooms than any cook can handle, we arrived at CC last night to find we had had 30ml of rain and the road a bit the worse for wear. Luckily arborio in the store cupboard and the rest of last weekend's reggiano + a couple of brown shallots.
Mrs BCF planted some herbs a while back so raided some slender stems of sage (which I adore with mushrooms) to sizzle up with onion, shallot, mushrooms, a little salt and pepper and a sliced large red chilli. Arborio in next and then stock. Sprinkle of the parmesan added while cooking.
NB: Bit of a deadline as Mr BCF had a film to watch but risotto gives in when it wants to and I wait until the moment arrives.
Verdict: Divine.
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