Clams used to be only about one dollar a kati in the 1970's in Sarawak. Today it is hoovering around RM15 per kg.
Clams are important ingredients for fried kueh tiaw and a few other dishes loved by the Chinese. Today it is an important item in sea food restaurants.
clams fried in soy sauce, onions and lemon grass are delicious.
However during our university days we just loved eating boiled (or even partially cooked) clams, dipping the meat in chilli sauce or lime juice.
clean clams from unpolluted seas are rare now.
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