21 June 2009


The clams were selling for 25 cents per 100g at the NTUC supermarket that I bought a bag for $3.50.

Wash the clams thoroughly and soak them in a basin of salt water till ready to cook.  The clams were stir fried over high heat in sambal and black tau-cheo sauce.   Cover the wok and cook till clams are all open.

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