ingredients:
For spice paste
- 10 (40 g) red chili
- 3 cloves garlic
- 2 shallots
- 50 g palm sugar, shaved
- 1 tbsp fermented bean paste (taoco)
- 1,5 kg clams
- 2" fresh galangal (25 gr), lightly smashed
- 1 tomato, quartered
- 1/2 tbsp cornstarch
- 2 tbsp cooking oil
directions:
- Wash clams under runny water and rub shells lightly with salts and quickly rinse with more clean water
- Grind ingredients for spices in a grinder till resembles grainy paste
- Heat cooking oil in a wok and stir fry spice paste, tomato pieces and galangal for 3 minutes over high heat, till fragrant
- Toss in the clams, mix well with the rest of the ingredients. Lower heat and simmer for 5 minutes
- Add cornstarch and stir till everything mix together. Remove when the sauce starts to thicken, in about 2-3 mnutes.
