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Enjoy
Hed Chef
Here's a spicy way to open his heart
By Hedy Khoo
July 19, 2010
THE way to a man's heart may be through his stomach indeed. Got a man who keeps his feelings clammed up? Get him talking by turning up the heat.
TNP PICTURE: KUA CHEE SIONG
Just as clam shells open up when cooked, coax your man into opening up his heart to you by cooking him some spicy shellfish.
Food and the promise of passion can go a long way in persuading a man to share his sensitive side - once he is done eating of course.
If all else fails, tell him the fate of stubborn clams which stay shut after their saucepan sauna - they get discarded.
INGREDIENTS
800g fresh clams
3 cloves chopped garlic
20g ginger, julienned
3 stalks of spring onion, cut into 5 cm pieces
1 tbsp fermented black beans
1 tbsp spicy black bean sauce
1 tsp crispy shrimp chilli
1 tbsp rice wine
1/2 tbsp hoisin sauce
1 tbsp tomato sauce
Pinch of sugar
1 tsp sesame oil
Dash of white pepper
3 tbsp cooking oil
METHOD
Wash clams thoroughly.
Heat oil. Fry garlic, ginger and add the fermented black beans, spicy black bean sauce, crispy shrimp chilli.
Fry for a minute before adding the clams.
Add in the rice wine, hoisin sauce, tomato sauce, pinch of sugar, and white pepper.
Cover the pan for two minutes.
Add the spring onions and allow to cook for another minute or until all the clams are opened. Discard any unopened clams.
Add sesame oil and serve.
Enjoy
Hed Chef
Here's a spicy way to open his heart
By Hedy Khoo
July 19, 2010
THE way to a man's heart may be through his stomach indeed. Got a man who keeps his feelings clammed up? Get him talking by turning up the heat.
TNP PICTURE: KUA CHEE SIONG
Just as clam shells open up when cooked, coax your man into opening up his heart to you by cooking him some spicy shellfish.
Food and the promise of passion can go a long way in persuading a man to share his sensitive side - once he is done eating of course.
If all else fails, tell him the fate of stubborn clams which stay shut after their saucepan sauna - they get discarded.
INGREDIENTS
800g fresh clams
3 cloves chopped garlic
20g ginger, julienned
3 stalks of spring onion, cut into 5 cm pieces
1 tbsp fermented black beans
1 tbsp spicy black bean sauce
1 tsp crispy shrimp chilli
1 tbsp rice wine
1/2 tbsp hoisin sauce
1 tbsp tomato sauce
Pinch of sugar
1 tsp sesame oil
Dash of white pepper
3 tbsp cooking oil
METHOD
Wash clams thoroughly.
Heat oil. Fry garlic, ginger and add the fermented black beans, spicy black bean sauce, crispy shrimp chilli.
Fry for a minute before adding the clams.
Add in the rice wine, hoisin sauce, tomato sauce, pinch of sugar, and white pepper.
Cover the pan for two minutes.
Add the spring onions and allow to cook for another minute or until all the clams are opened. Discard any unopened clams.
Add sesame oil and serve.
