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Q&A: I need an Asian recipe that uses cockles as the main ingredient, which is not too spicy. Anyone here can help?

Question by Homemaker: I need an Asian recipe that uses cockles as the main ingredient, which is not too spicy. Anyone here can help?

Best answer:

Answer by sam56sg
Fried Kuey Teow With Cockles

Ingredients :
1kg kuey teow (washed & drained)
500g cockles (boiled & shells removed)
2 tablespoons ghee (for sauteing)
2 eggs
50g beansprouts
50g mustard greens / sawi (shredded)
5 tablespoons sweet soya sauce
2 tablespoons oyster sauce
4 tablespoons chilli paste
2 red chillies (sliced)
30g spring onions (shredded)
a little water
Salt to taste

Ground ingredients :
3 shallots
5 cloves garlic
2cm piece young ginger
2cm piece dried shrimp paste

Method :
1.Heat the oil and stir-fry the ground ingredients till the aroma rises. Add in the oyster sauce, chilli paste, cockles and eggs.
2.Stir in a little water and let it boil.
3.Add in salt, mustard greens, kuey teow , soya sauce and bean sprouts. Fry till the mustard greens are tender.
4.Dish up, then garnish with spring onions and chillies.

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3 thoughts on “Q&A: I need an Asian recipe that uses cockles as the main ingredient, which is not too spicy. Anyone here can help?”

  1. Ingredients:

    2/3 pack capellini (12 oz pack)
    1 lb cockle clams
    2 small roma tomatoes (diced)
    3 cloves garlic (finely chopped)
    1 teaspoon lemon juice
    1/8 teaspoon salt
    1 1/2 stick (6 oz) unsalted butter
    Dried parsley flakes
    Sweet basil leaves


    1.Bring water to boil in a pot. Cook the capellini according to the instructions on the package.
    2.While boiling the capellini, heat up a saute pan and add in the butter.
    3.As soon as the butter melts, saute the garlic until you start smelling the garlicky aroma (but before they turn brown).
    4.Add in the diced roma tomatoes and saute for 1 minute.
    5.Toss in the cockle clams and cover the saute pan and wait for the clams to open.
    6.Once all clams are open, add lemon juice, salt to the sauce, and toss in the sweet basil leaves (but leave some for garnishing).
    7.Drain the capellini and transfer to serving plates.
    8.Top the capellini with the cockle clams and lemon butter sauce.
    9.Sprinkle dried parsley flakes generously and add the sweet basil leaves before serving


    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Side dish Pasta

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 Chinese sausages (lop
    1/4 lb Medium shrimp (36 to 40 per
    -pound), shelled and
    1 t Salt
    1/4 lb Cleaned squid, with
    -tentacles (See Technique
    1/4 lb Chinese barbecued pork
    1/4 ts White pepper
    1 1/2 tb Dark soy sauce
    1 1/2 tb Light soy sauce
    1 tb Oyster sauce
    2 lb Fresh rice noodles, in
    -5/8-inch-wide strips
    4 tb Peanut oil
    4 Cloves garlic, chopped
    4 Shallots, sliced (1/2 cup
    6 Fresh red chiles, seeded
    -and chopped
    1 c Bean sprouts, tails removed
    1 c Shredded Chinese cabbage
    2 lg Eggs
    4 Green onions, chopped
    Fresh coriander sprigs, for

    This rice noodle dish is hawker food at its best. If done right, its
    fragrance will tell you how good it’s going to be as soon as it
    arrives at your table. Singapore hawkers will use whatever seafoods
    are available, including cockles and sliced fish cakes in addition to
    those suggested in this recipe. Feel free to experiment.
    1. Steam the sausages for 10 minutes. Cut them in thin diagonal
    slices. Toss the shrimp with 1/2 teaspoon of the salt. Let them
    stand for 10 minutes, rinse well with cold water, drain, and pat dry.
    Cut the squid into 1/4 inch rings and tentacles. Cut the barbecued
    pork into 1/4-inch-thick slices. Combine the white pepper, soy
    sauces, and oyster sauce in a bowl; set aside.
    2. Just before cooking, put the noodles in a large bowl and pour
    boiling water over them. Stir gently with chopsticks to separate the
    strands, drain, and shake off the excess water.
    3. Preheat a wok; when hot, add 2 tablespoons of the oil. Add the
    remaining 1/2 teaspoon salt and the garlic, shallots, and chiles and
    cook over medium-high heat until the garlic is golden brown.
    Increase the heat to high and toss in the shrimp and squid; stirfry
    until the shrimp turn bright orange and the squid looks opaque white,
    about 2 minutes. Add the sausage slices, barbecued pork, bean
    sprouts, and cabbage; toss and stir until the vegetables begin to
    wilt. Remove everything in the wok to a platter and set aside.
    4. Add the remaining 2 tablespoons of oil to the wok; when hot,
    toss in the well-drained noodles. Gently toss and flip the noodles
    to heat them through. Be careful not to break them; it is okay if
    they brown slightly. Push the noodles up the sides of the wok to make
    a well in the middle; pour in the soy sauce mixture, then toss the
    noodles gently to sauce them evenly. Make a well again and break the
    eggs into the middle. Without mixing them with the noodles, scramble
    the eggs lightly. When the eggs begin to set, add the green onions
    and return the seafood mixture. Gently toss together to reheat and
    mix. Serve hot, with a hot chill sauce for seasoning to taste.
    Garnish with coriander sprigs.
    NOTE: Both here and in Asia, fresh rice noodles are usually
    purchased rather than made at home. Look for them in Asian markets
    or Chinese take-out dim sum shops. This dish can be prepared with
    dried rice noodles; however, it is worth taking the time to seek out
    the fresh variety.
    Make certain that your wok is well seasoned or the fragile rice
    noodles will break apart and stick to the pan. Although I hesitate
    recommending that you cook with a non stick wok or skillet, they will
    work fine if you are more comfortable with them.
    TECHNIQUE NOTE; To clean squid, start by separating all the
    tentacles from the heads, cutting across as close as possible to the
    eyes. Squeeze out and discard the hard, pea sized beak in the center
    of each cluster of tentacles. Rinse the tentacles and drain them in
    a colander. Grasp the mantle (the saclike “body” of the squid) in one
    hand and the head in the other and pull apart; the entrails will pull
    out attached to the head. Pull the transparent quill out of each
    mantle. Discard everything but the tentacles and mantles. Running a
    little water into each mantle to open it up, reach in with a finger
    and pull out any entrails remaining inside. (Working over a second
    colander to catch all the debris will make cleanup easier.) You can
    remove the spotted outer skin or leave it on (I prefer to remove it).
    Transfer the cleaned mantles to a cutting board, slice them crosswise
    to the desired size,and add them to the tentacles in the colander.
    Give everything another rinse and drain thoroughly. Makes 4 to 6 servings

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