Venus Clams

Cooked these in a Thai style. It was spicy, sour, mildly sweet, fragrant, mind bashing delicious. And the great thing is that it does not take long to prepare and cook.

Recipe & Method:

1. 1 kg of Venus Clams
2. Chop garlic (5), ginger (2 inches - julienne), 10 bird chillies
3. Juice of two green limes
4. A little Thai fish sauce
5. A handful of coriander leaves roughly chopped
6. A handful of spring onions cut into 1" long strips
7. Sugar to taste

Saute (2) till fragrant but not browning. Add in the Venus Clams that have been soaking in fresh water to clean them. Toss till clams start to open up. Add in fish sauce and sugar to taste. Add in the lime juice. Throw in the chopped coriander leaves and cut spring onions.

Cooking of clams should not take too long as the flesh of the overcooked clams will shrivel.

Serve with steamy hot rice.

Delicious!

Chilli Chicken with Baby Asparagus

On days that I am on a tight schedule, I tend to just whip up dishes that are All-in-One.

This is my Chicken Fried with Dried Chilli and Baby Asparagus.