Quick recipe of stir-fried clams using preserved fermented soybeans. The gravy is slighly salty with a tinge of sweetness and spiciness. Cooking clams using “tau-chu” or preserved fermented yellow soybeans makes the clams very flavourful.https://www.nyonyacooking.com/recipes/stir-fried-clams-with-taucuWhen I was younger, I never really liked eating clams or mussels. Until recently, I found clams or as we Malaysians call it, “lala” to be quite delicious if cooked in the right gravy. There many ways of cooking clams, blanching, stir-frying or even steaming them.The minimal amount of ingredients used makes it really convenient. It was not easy to find fresh clams, so I opted for frozen clams which I found at the Asian grocer and it worked fine. Just a reminder: if the clams do not open up after cooking, it **might be an indication that they are spoilt**. Do not eat those that did not open. Generally, clams take a short time for them to be cooked.Serve hot. Goes well with a bowl of white rice or if you prefer, have them just as they are.Teochew Steamed Fishhttps://www.nyonyacooking.com/recipes/teochew-steam-fishFish in Asam Curryhttps://www.nyonyacooking.com/recipes/sour-and-spicy-sting-raySteamed Prawns with Garlichttps://www.nyonyacooking.com/recipes/steamed-prawns-with-garlicSweet Sour Fishhttps://www.nyonyacooking.com/recipes/sweet-sour-fishSteamed Fish with Fermented Bean Pastehttps://www.nyonyacooking.com/recipes/steamed-fish-with-taucuNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest #nyonyacooking
