Sambal Kerang (Cockles Sambal) PDF Print E-mail
Saturday, 14 August 2010 17:32

courtesy : Pn. Sharifah Khalid




Sambal kerang is easy to prepare. The dish is slightly spicy and tangy; with chunks of chewy cockles. Sambal kerang is served with; noodle soups or nasi lemak.



1kg cockles;boiled and shells removed                                 
2 large onions;sliced                                                            )
10 dried red chillies;remove some seeds and tear into pieces.    )
soak in hot water for 20 minutes.drain.                                  ) grind into paste
3 cloves garlic;chopped                                                        )
1 tablespoon dried shrimp;dry roast                                       )
4 or 5 tamarind pulps;mix in a little water;strain
1 teaspoon sugar
salt to taste
2 tablespoon oil


Method of preparation:

Heat oil in a wok. Fry the ground paste till the smell is fragrant. Add salt, sugar and tamarind juice. Stir well. Next, add the boiled cockles. Mix and stir till the sauce is thick. Scoop into a bowl.


Note : The hotness of the sambal can be adjusted by varying the number of dried red chillies (and chilli seeds)

Last Updated on Saturday, 13 August 2011 10:17