INGREDIENTS
1 tbsp cooking oil
2 cloves garlic, minced
1 medium-sized onion, chopped
2 tbsp ginger, peeled, crushed, and choped
2 kilos live kabya (nylon) clams
1 medium-sized sayote or patola (luffa), peeled and chopped
4 cups water
1 tbsp fish sauce (patis)
rock salt, pepper, and MSG (vetsin) to taste
DIRECTIONS
- Place the kabya clams in a deep tray. Add some water and a fistful of rock salt. Make sure that the tray is large enough so that the clams are submerged in the water. Leave it overnight or a few hours before cooking. This will cleanse the clams by spitting out sand and mud from their shells.
- In a large saucepan over medium heat, sauté garlic, ginger, and onion. Add the kabya clams. Cooked for about 5 minutes while stirring occasionally.
- Add water and the seasonings. Cover. Simmer until the kabya clams have opened their shells.
- Add the sayote or patola. Add more water if needed. Cover. Cook until the vegetable is done.
- Serve.
Source : Mga Luto Ni Lola
Share It To Your Friends!
Loading...
