Walked around the supermarket with no inspiration until i saw Blood Cockles... oooh and my mind started racing... steamed and dipped with sambal kicap or Stir Fry with Sambal... decided to go with the latter..
It is called blood cockles due to the red haemoglobin liquid inside which is the same substance that colours our own blood too.. Locally its called See-Ham...
My Recipe for Stir Fried Cockles in Sambal
2kg blood cockles washed & drained
4 bombay onions
4 cloves of garlic
a bowl of dried chilli soaked in hot water
1 tablespoon of belachan (shrimp paste)
Blend the above ingredients until smooth and sauteed in hot oil until fragrant.
1/4 cup soya sauce (I use Habhal Kicap Masin)
1/4 cup water
2 tablespoon sugar
2 teaspoon salt
Coriander leaves (chopped)
Add in the above seasoning and cockles and stir fry until cockles is fully covered with sambal. Cover frying pan for 5 minutes until the cockles are cooked. I like mine firm but not bloody for this recipe. Sprinkle coriander leaves before serving.
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