This was one of four recipes we did at our private cooking class with a Malaysian chef while on vacation!
After visiting the local Ayer Itam wet market to pick up all the ingredients for the dishes and having breakfast at the kopitiam, we then cooked up the dishes simultaneously in the chef’s kitchen!
Though more traditionally made with fresh clams in shells, the clams at the morning market would not be as fresh as the clams in the afternoon market. So we used fresh squid instead.
We were shown how to properly prep the squid (pulling out the ‘bone’, removing the tip of the head (right near its eyes!), slicing the body etc; but next time I would prefer to make it with frozen squid.
Ingredients
- 600gm fresh seafood (clams, squid, shrimp, etc)
(A) Chopped sauce ingredients
- Shallot (30gm)
- Garlic (3 cloves)
- Dried shrimp, washed (not soaked), dried (15gm)
- Lemongrass (1)
(B) Fresh sauce ingredients to add
- Birds eye chili, cut in half (2)
- Curry leaves (to taste)
(C) Finishing sauce ingredients to add
- Oyster sauce (1/2 tsp)
- Beanpaste (1/2 tsp)
- Dark soy sauce (as needed)
- Water (as needed)
Directions
- Chop all the ingredients in (A)
- Heat up the wok with a little oil, saute all the (A) ingredients until fragrant and slightly brown.
- Only then, add in the (B) ingredients
- Add in the seafood and saute for a while
- Add in all the (C) ingredients and stir evenly
- Add in some water, bring it to boil and reduce the water
- Serve!