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KERANG GORENG CILI / SPICY FRIED COCKLES

By TREAT & TRICK


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Do you know that cockles has a high content of selenium, a cancer-fighting antioxidant, iron and Vitamin B12 but I seldom cook them since my children not keen to eat cockles.

Cockles will taste better if eaten fresh after boiling them with a hot spicy dip. Now I'm cooking them with shallot, ginger, garlic and the most important ingredient, bird's eye chili which makes this dish really good to eat with hot steaming rice. It is so simple to cook without much spices yet tasted great.


INGREDIENTS

500g boiled cockles
4 shallots sliced
3 cloves garlic smashed
7 bird's eye chili sliced
1/2 inch ginger sliced
1 lemon grass bruised
1/2 cup water
2 T cooking oil
salt and sugar to taste

METHOD

* Heat the oil, fry the onion until light brown, add ginger, garlic, bird's eye chili and lemon grass, fry until fragrant.

* Add cockles, sugar, salt and water, bring to boil.

* Remove from heat, serve hot.


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