Ingredients with Measurements:
- 1 kg fresh clams
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves
- 2 red chilies, sliced
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 tomato, sliced
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 teaspoon salt
- 1 liter water
- 2 tablespoons vegetable oil
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the clams thoroughly and soak them in cold water for 30 minutes to remove any sand or grit.
2. In a pot, heat the vegetable oil over medium heat. Add the garlic, onion, and chili, and sauté until fragrant.
3. Add the lemongrass, kaffir lime leaves, and tomato, and continue to sauté for another 2 minutes.
4. Add the water, tamarind paste, palm sugar, and salt, and bring to a boil.
5. Add the clams to the pot and cook for 5-7 minutes, or until the clams have opened up.
6. Discard any unopened clams.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 6g
- Carbohydrates: 18g
- Protein: 20g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as bok choy or spinach to the broth.
- Use other types of seafood such as shrimp or squid instead of clams.
Tips and tricks:
- Soak the clams in cold water to remove any sand or grit.
- Discard any unopened clams as they may be unsafe to eat.
- Adjust the amount of chili according to your preference for spiciness.
Storage instructions:
- Store any leftover broth and clams in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the broth and clams in a pot over medium heat until heated through.
Presentation ideas:
- Serve the Pindang Kerang in a large bowl with steamed rice on the side.
Garnishes:
- Garnish with fresh cilantro or sliced scallions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the clams do not open up during cooking, discard them as they may be unsafe to eat.
Food safety advice:
- Discard any unopened clams as they may be unsafe to eat.
- Store any leftover broth and clams in an airtight container in the refrigerator for up to 2 days.
Food history:
- Pindang Kerang is a traditional Indonesian dish that originated from the Palembang region of Sumatra.
Flavor profiles:
- Salty, sour, spicy, and sweet.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indonesian