四人份量

材料:

"泰勒"馬尼拉蜆    1公斤 
香葉                      2片
乾蔥頭                  1粒
蒜蓉                      1茶匙
番茄                      半個-切粒
檸檬                      半個
上湯/清雞湯          200毫升 
干邑                      20毫升

做法:

  1. 將香葉、乾蔥頭、蒜蓉炒香後加入上湯煮滾。
  2. 加入番茄、檸檬、蜆大火煮4至5分鐘至蜆殼打開或全熟,即加入干邑翻炒數下,即成。

心得交流:

  1. 煮蜆時間要控制得很好,蜆肉才不會煮過火,當蜆殼打開的時候,便代表蜆肉巳熟,可以食啦。
  2. 喜歡食辣的朋友,最後可以加上一些辣椒粉。
  3. 乾邑份量,因應自己口味可作出加減。

Serves 4

Ingredients:

1 kg        "Taylor" Manila Clams
2 pcs      Bay Leaves
1 pc        Shallot (peeled and smashed a little)
1 tsp       Minced Garlic
1/2 pc     Tomato (diced)
1/2 pc     Lemon (cut in half)
200 ml    Chicken Stock
20 ml      Cognac

Steps:

  1. Heat oil in wok, fry the bay leaves, shallot and garlic until golden brown, add the chicken stock until to the boil.
  2. Add tomatoes , lemon and clams cook for about 4-5 mins till all the clams are open, quickly add cognac, Serve immediately.

Experience exchange:

  • Remember not to overcook the clams, when they are open means cooked.
  • Add some chili flakes if you like spicy.
  • Add more cognac if you want to have stronger cognac taste too.