Tuesday, February 15, 2011

Clam Hot To Tai

1 K clam or Halaan, washed and drained
1/2 can corn kernels
2 packs miswa
sliced leeks
1 onion
minced garlic
minced ginger

How to cook:
1.   Sautee ginger, garlic and onion.   Season with salt, Magic Sarap and pepper.
2.   Put halaan, water until submerged. Cover the pan.
3.   Once halaan slightly opens up, put miswa and corn kernels.
4.   Simmer until halaan opens up fully, put the leeks.  After 2 to 3 mins. Put of fire and serve!

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