Saturday, March 18, 2017

Sea Clams In Glutinous Rice Wine

If you ask me to abstain from meat, I can but not seafood.  I love seafood especially crabs and seaclams.  Whenever I see fresh big seaclams, I will not hesitate to lug back some. This time, I bought the clams with thick shells.  I have a bottle of glutinous rice wine given to me by my ex-classmate when she came back to Ipoh for a visit.  That bottle of rice wine tasted good and perfect for cooking these clams.  Simple and easy to whip up . Wild Boar and I  will have a bowl each.  The succulent meat is so sweet and the wine is sweetish too.  Just this one bowl of heavenly goodness will have me  grabbing a second helping of rice which I am trying to reduce in my diet :)  We both slurped up every drop of the sea scented soup....the clams so fresh and succulent.  This is the reason why I need to learn to ignore seafood in the future, no matter how much in love I am with them :p  But I am a person of moderation.  Eat well comes with working hard with my pairs of  1.5 kg dumbbells :) But my furkid at home hates them.  The moment I lifted them, he runs miles away.  He sees the way I hold them frightens his soul LOL!  Anyway, the fastest way to raise the HDL is weight lifting exercises and not brisk walk. 

Sea Clams In Glutinous Rice Wine


1/2 kg of sea clams - soak in salt water for 20 mins , wash , rinse and drain off excess water
2 to 3 slices of ginger
a clove of garlic
a pinch of sea salt
a dash of white pepper
1 tsp of rice bran oil
1/4 cup of glutinous rice wine
just enough water or broth to cover the clams
spring onions for garnishing


Heat up 1 tsp of rice bran oil in pot, add in ginger slices, garlic and saute till fragrant.  Put in the clams and stir fry for a min.  Add in water/broth just enough to cover the clams. Cover pot with lid and cook the clams under high heat.  Once the clams opens up, add in sea salt to taste and pour in 1/4 cup of glutinous rice wine. Give it a quick boil. Dish up , garnish with spring onions and a dash of white pepper and serve hot.


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