Clam rice
Com Hen

 

 

 

Clam rice

 

 

2 lbs (1 kg) fresh unshucked clams
1/2 cup (125 ml) water
1 cup (250 ml) oil
2 tablespoons pork cracklings or
thinly sliced bacon
1 tablespoon minced garlic
2 tablespoons roasted sesame seeds
4 cups (400 g) cooked rice
2 teaspoons salt
1/2 teaspoon ground white pepper
4 oz (100 g) pork belly, poached for
about 5 minutes until cooked and
1 thinly sliced
1 cup (5 oz/150 g) sliced banana
blossom or cabbage
1 ripe starfruit (about 7 oz/200 g) or
2 chunks pineapple, thinly sliced
2 tablespoons minced polygonum
leaves (rau ram)
Sesame seed rice crackers, baked
and broken into small pieces to
yield about 1 cup

 

Chili Sauce
2 tablespoons bottled chili sauce
1 teaspoon dried shrimp paste or
belachan, crumbled
1 tablespoon vinegar
1 teaspoon freshly squeezed
lime juice
1 teaspoon sugar

 

 

1 Combine the Chili Sauce ingredients in a bowl and mix well. Transfer to a
serving bowl and set aside.
2 Bring the clams and water to a boil in a covered pot or steam until they are
all open, about 3 minutes. Remove from the heat and set aside to cool.
Strain the stock and remove the clams from their shells. Discard the shells.
3 Heat the oil in a wok or skillet. Deep-fry the pork cracklings over low heat
for about 5 minutes, stirring occasionally, until crispy and golden brown.
Remove and drain on paper towels. If using the bacon, pan-fry in a skillet
over low heat for 2 to 3 minutes until cooked. ,
4 Drain off all but 2 tablespoons of the oil in the wok or skillet. Reheat the oil


over medium heat and stir-fry the minced garlic until golden brown and fragrant,
1 to 2 minutes. Add the sesame seeds and stir-fry for about 3 minutes until '
the sesame seeds are lightly browned. Increase the heat to high, add the
rice and stir-fry for about 3 minutes until heated through, seasoning with the
clam stock, salt and pepper. Add the cooked clams, mix well and remove 1
from the heat.
5 Place the clam rice on a serving platter and arrange the pork cracklings or
bacon, sliced pork, banana blossom or cabbage, sliced starfruit or pineapple,
polygonum leaves and sesame seed rice cracker on top. Serve hot with a
bowl of the Chili Sauce on the side.

 

Serves 6 Preparation time: 30 mins Cooking time: 12 mins

 


 


 

 

 

 

 

 



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