Posts Tagged 'clams'

Chinese Stir Fried Clams with Black Bean Sauce

Hi everyone! Looks like it’s time for another recipe. Here’s the Chinese Stir Fried Clams in Black Bean Sauce I promised you in my last post. The pictures are different cause I actually made this dish again to try to perfect the recipe for all of you (wink). I hope you will enjoy this. It is one of my favorite dishes to order at a Chinese restaurant, but as all of you know, home cooked is always better.

Chinese Stir Fried Clams in Black Bean Sauce

Feeds 2-4 people


  • 2 to 3 pounds clams
  • 1/2 white onion (diced)
  • 1/2 red bell pepper (diced)
  • 1 stalk green onion (chopped)
  • 2 -3 red chili peppers (chopped)
  • 1 Tbsp garlic (chopped)
  • 3 tsp black beans
  • 1 knob ginger (diced)
  • 3 tsp corn starch
  • 2 Tbsp cooking oil
  • 1 Tbsp sesame oil
  • 1 tsp white sugar
  • 2 Tbsp Chinese white cooking wine

Note: Ingredients in the picture above are double the ingredients listed in the ingredients list cause I stir fried 2 separate dishes of clams.


Soak clams in cold water for about 2 to 3 hours.

Optional: Chop up one red chili pepper and throw it into the water along with the clams. This helps to make the clams spit out dirt or sand.

Before cooking, give the clams a rinse and scrub.

Scoop out three teaspoons black beans and soak in water for 15 minutes to half an hour.

Drain out beans and mince.

Mix corn starch and 1/8 cup water in a bowl and set aside for later use.

Heat up cooking oil on high heat in a wok. Once oil is hot, dump in garlic and cook until they’re just starting to brown. Dump in onions and black beans, mix around for about a minute. Dump in clams and add Chinese white cooking wine. Give the clams a couple tosses to mix the ingredients and to make sure the ingredients do not burn at the bottom of the wok. Close lid for about five minutes to allow the clams to open up.

After 5 minutes, open lid, check if clams have started to open. Once clams start to open, add in sesame oil, diced red bell pepper, and red chili peppers. Toss the clams a couple of times, then close the lid again for two minutes.

After two minutes, pour in the corn starch and water mixture,  green onions, and sugar. Give the clams a couple more tosses until all the clams have opened completely and are coated with the sauce. Plate and enjoy. This dish goes great with rice.

Tip: If there are any clams that did not open after the cooking process, discard them and do not eat them. It means those clams were probably dead to begin with.

Here are the other type of clams I cooked up.

I had never tried this type of clams before so I wanted to compare them to the other clams in the very first picture. The verdict? I prefer the first type of clams more as they seemed to have more meat. Notice that I did not add any salty ingredient to this dish as the clam juices released during the cooking process was plenty salty enough. The only thing I would change next time is probably using red onions instead of white to help sweeten up and balance out the dish a bit more. If you like clams, what’s your favorite way to eat them? Hope you enjoy this recipe, friends and family. Until next time :-D.


Out of the Ordinary

First of all, I’d like to thank all of you who commented on my last post. I really appreciate your honest opinions and helpful advice. You guys rock! Oh, and one more thing about my blogroll and being placed under a certain list; well of course I consider all of you my bloggie friends but I just needed a way to separate the foodies from the non-foodies. Just because you’re under Edmoton Bloggers or because I “stalk you” 😉 doesn’t mean you’re not my friend. I knew you were just kidding Denise, but I wanted to make it clear so no one feels left out. The next thing I want to address is this guy:

Here’s a better view.

He’s been living outside my window for a while now. Just to give you an idea of how big he actually is, those little black dots all around him are mosquitoes sand small bugs  trapped in his web. I’m assuming it’s a he because there’s a smaller one that’s always around, which is probably the Mrs. Then again, I’m no spider expert so it could be the other way around. Any spider experts reading this want to comment on that? And should I be afraid of this guy? Don’t forget, I trap spiders and bugs under a glass and put a book overtop (as if I were dealing with Spiderman) and wait for Gary to come home and take care of it. So if this guy ever got into the house, I would FREAK!  He’s no ordinary spider, that’s for sure. I have to admit, every morning when I check and see that he’s in his spot, it gives me a sense of relief.

Here’s another thing out of the ordinary.

Yup, those things on the left are snails. Best friend was craving snails so she bought some from T&T, along with some clams, and brought them over to my house to cook while the kiddies enjoyed a playdate. She also brought these, which I didn’t know what she wanted me to do with them. And yes Jessie, those are thousand year old eggs (well not literally of course).

I felt like I was in a cooking challenge on one of those cooking shows or something. “Here are your ingredients, now make something with them in a certain amount of time”. So I just boiled the snails and clams. Haha, that’s why I’m not on any cooking show.

Warning: If you’re squeamish about snails, you might want to scroll past the next two pictures after this one.

We just used pointy toothpicks to pick them out of their shells after boiling them for about ten minutes. Be sure not to over-boil them as they will shrink.

Dipped in some fish sauce (the type you have with spring rolls) with minced garlic and chili sauce. It’s hard to believe, but they were MMM MMM good. Did I just lose half my readers?

Don’t forget to take off the flap.

We dipped the clams in fish sauce as well.

Kiddies enjoyed making the shells talk :-).

After reading Jessie’s post, I was craving tacos, but when we got to the grocery store I saw the barbecue chicken and changed my mind. I wanted to make chicken wraps instead. Plus, I was a bit lazy to cook. So we bought a whole barbecue chicken and shredded the meat into two separate piles, dark meat for the hubby and white meat for me.

Along with some shredded cheese, lettuce, black olives, and spinach tortillas. Forgot the tomatoes :(. They were still pretty good wraps though.

I love my cheese and olives!

Maybe we should’ve made a smaller wrap for the little guy. Sorry baby boy. He still enjoyed it though.

K enjoyed both drumsticks from the barbecue chicken and a wrap as well.

And Gary approved of the yumminess too. If you don’t feel like cooking but want a quick dinner at home, this is the perfect meal. Fun for the kids to make as well. Wanna know what else I did out of the ordinary this weekend?

That’s right, I baked. If you’ve been following this blog for a while, you’ll know baking is not my forte. But when I saw Ameena‘s Godiva Chocolate Bar Cake, I knew I had to try it. The recipe calls for an 8″ x 8″ baking pan but I didn’t have one so I used a larger deep round pan, and that’s why it looks like there’s so much more rising room. And trust me, her’s looked much much better, see for yourself in this post. What can I say, I’m learning, I’m learning. If you want something chocolatey and yummy, this is your cake. Thank you Ameena for the recipe! I’ll be making this again soon.

Weekends always go by way too fast don’t they? That’s all I have for you this week peeps. I’ll leave you with these questions: Have you ever tried eating snails before? If not, would you ever try eating one? And are you a dark meat or a white meat fan? Hope you all had a great weekend. Until next time friends and family :-D. 

What’s “Bun Rieu”?

Hello fellow bloggers, friends, and family! Hope you’re all having a great weekend so far. I love having my friends and family over for dinner. Most of the time when I have friends over I like to make this Vietnamese tomato seafood noodle soup dish (wow that’s a mouthful). This dish is called “bun rieu”. Some of you may have heard of or seen this in some Vietnamese restaurants. This is my “go to” dish when I can’t think of what I’m going to make. Today I’ve decided to post this on my blog because a lot of my friends have asked me how I make it. So rather than repeating myself over and over again, now I can just tell them to go to this blog. It’s kind of a win win situation. You get to somewhat see and learn how I make this dish and I don’t have to keep repeating myself.

So you want to start off with:

  • 2 Tbsp chopped garlic
  • 1 Tbsp purple shrimp paste (don’t ask me why it’s purple????)
  • 3 Tbsp canned minced prawn in spices
  • 4 Tbsp canola cooking oil
  • 1 lb peeled and deveined shrimp
  • 1 cup clam meat (or 1 can baby clams)
  • 1 can escargots
  • 1 cup crab meat
  • 1 small package of deep fried bean curd
  • 3 cans whole tomatoes (or 8-10 fresh tomatoes)
  • 1 can chicken broth
  • 1 package of fish tofu

Here’s the brand of shrimp paste and hot sauce I like to use. The hot sauce is added to your bowl right before you eat it but never added into the pot of soup.

And the brand of minced prawn, whole tomatoes, and chicken broth that I also use for this soup.

Heat up the oil and dump in the garlic, shrimp paste, and minced prawn. Mix these around until the garlic turns a slight golden colour. Throw in the shrimp, clams, escargots, crab meat, and deep fried bean curd. Cook for about 10 minutes or until all the shrimp have been fully cooked.

Next throw in the tomatoes, but break the tomatoes in half with a spatula inside the pot to let out more juice and flavor. Pour in the chicken broth. Then use the same can from the chicken broth and add in the same amount of water. Lastly, add in the fish tofu and turn the heat to high. Once your soup comes to a boil, it is ready to eat.

There’s one extra ingredient that you can add if you want but you can leave this out if it’s too much trouble or if you don’t have the time. I think this ingredient is worth the extra time though. You’ll need to add 5 tablespoons of minced prawn into a bowl and 5 large eggs. Some people like to add ground pork here as well but I’m not a pork fan so I like to leave out the pork. Beat the eggs and the minced prawn together. Put this in the microwave for 4 minutes.

It should look something like steamed egg when it comes out of the microwave.

Spoon small pieces into your soup.

And now you have a large bowl of “bun rieu” to feed 6 – 10 people.

Don’t forget the vermicelli of course. Basically boil some water and throw in 1 pack of vermicelli. Cook for about 10 to 15 minutes in boiling water. Strain out the water and let the vermicelli cool for about another 10 minutes. Here are some veggies that you can add to your bowl. We used shredded regular and red cabbage (left), mint, shredded “ong choy“, shredded banana flowers (middle), and some chopped up green onions.

This is my bowl. I added all the veggies cause I’m a veggie girl. The kids had a similar bowl like mine but smaller and all cut up into tiny pieces for their tiny munchkin mouths.

Here’s the hubby’s bowl. He added a piece of beef brisket from the beef noodle soup we had the other day. Men and their meats. This bowl doesn’t look all that big here but look at it in the picture below.

The happy, hungry hubby with his gigantic bowl of seafood tomato noodle soup. If you noticed, that bowl is bigger than his head. Dude has been referred to as “the bottomless pit” before.

Ok now my friends can stop asking me how I make this soup cause I have it all right here in my bloggie. I hope you enjoy this soup if you ever try making it. Have a wonderful weekend everyone.


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