Asari Clams

With Gin­ger, Black Pep­per Sauce And Chi­nese Fried Dough­nuts

Exquisite Taste - - Up Close & Personal -


• 250g clams

• 30g onion

• ½tbs cook­ing oil

• 10g gar­lic

• ½tsp black pep­per

• 1tbs Shaox­ing wine

• 1tbs oys­ter sauce

• 100ml fish stock

• Kudzu flour or corn­flour to sub­sti­tute

• A small hand­ful of co­rian­der

• 10g spring onion

• 10g gin­ger

• 50g kailan

• 20g green and red pep­per


100g cakra bread flour 2g dry yeast

1g bak­ing pow­der

6ml salad oil

60ml wa­ter

Salt to taste


1. Heat oil in medium pan.

2. Gen­tly sauté onions, gar­lic, gin­ger and pep­pers un­til slightly ten­der.

3. Add clams, flambé with Shaox­ing wine, then place lid on un­til clams open.

4. Quickly add kailan and oys­ter sauce while stir­ring un­til kailan has soft­ened. Be care­ful not to over­cook clams.

5. Con­tinue to gen­tly stir, add stock and thicken with kudzu.

6. Fin­ish with fresh co­rian­der leaves, spring onions and black pep­per.


1. Place all in­gre­di­ents into bowl of an elec­tric mixer.

2. Knead for four min­utes on first speed, con­tinue to knead dough an­other 10 min­utes on se­cond speed.

3. Rest dough in bowl cov­ered with cling film for 30 min­utes.

4. Lightly flour work bench and spread dough into rec­tan­gle shape, al­low­ing to prove for 15 min­utes at about 30°C. 5. Cut dough into long strips, deep fry un­til golden and crispy, cut as de­sired.

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.