RSS
Email
Twitter
Facebook
Spotlight
Taiwanese-style Clams (台式炒蛤蜊)
January 19th, 2010Recipes, Chinese Recipes, Recipes, Recipes, Taiwanese Recipes20 Comments
I haven’t been traveling for a while, well, not since my trips to China and Malaysia last June and Hawaii in last August. I miss traveling a lot, mostly, I miss eating local foods and exploring local cooking styles. It’s amazing to me that even with the same ingredients, different places have their own signature ways of preparing the ingredients.
Even though Taiwan is not a huge tourist destination to most people, I love the place. I had been to Taipei a few times, and one of the things that I love most about the city is the many “百元小炒” Chinese food establishments. 百元小炒 means NT$100 (about US$3.20) stir-fries, which basically are popular and very affordable dishes served at Chinese restaurants. The restaurants that offer such specials are usually very humble in the appearance and set up—a shop house with a cashier counter, round tables and chairs, and a hot stir-fry kitchen (some visible and some don’t). 百元小炒 is a popular food culture in Taipei and the dishes are great for sharing with friends, late-night supper, and especially great with cold beer…(get Taiwanese-style clams recipe after the jump)
Whenever I go to Taipei, I would look out for restaurants that serve the NT$100 dishes. Unfortunately, in the recent years, they are harder to come by because foods are getting more expensive. Regardless, this Taiwanese-style clams is a typical 百元小炒 dish that I love. Well, you know, I always love clams.
Stir-fried with the basic Chinese seasonings of oyster sauce, soy sauce, sugar, rice wine, and infused with the spiciness of fresh red chilies, these clams retain the original briny sweet taste. This type of stir-fry is very homey, but hard to find in Chinese restaurants in Malaysia or the US, but in Taiwan, this is one of the most popular ways of preparing clams.
While Taipei is a long flight away, you can try making this Taiwanese-style clams at the comfort of your home. And yes, wash them down with a glass of cold beer, if you like.
For more Taiwanese recipes—which I intend to grow on Rasa Malaysia—please click here.
(Click Page 2 for the Taiwanese-style Clams Recipe)
Pages: 1 2
Get More Delicious Recipes Below:
Thai-style Steamed Clams
A few weeks ago, when my friend Eat A Duck I Must came to shoot my cookbook promo video for me, I made her a killer pot of Penang Assam laksa. After she left, all the remaining spices had been sitting in my fridge in a dark corner—lemongrass, bird’s eye chilies, galangal, and lime juice. Last week, my market was…
Kam Heong Clams (Golden Fragrant Clams)
“Kam Heong” is a signature Malaysian stir-fry style that is renowned for the fragrance imparted during the cooking process, hence the Cantonese term “Kam Heong (金香)”, which means “Golden Fragrance”. This one-of-a-kind style of stir-frying incorporates ingredients from Malay, Chinese, and Indian cooking to produce one of the most mouth-watering palate I have ever exposed my taste buds to. The…
Taiwanese Scallion Oil Noodles (葱油拌面)
Living in Southern California, in the city of Irvine where lots of Taiwanese expatriates congregate, I’m spoiled by the many great Taiwanese restaurants and eateries. One of my favorite things to eat during the weekend is Taiwanese-style breakfast/brunch where simple fare such as soy bean milk, fried you tiao (Chinese crullers), scallion pancake, and noodles are served. Taiwanese food is…
Clams Recipe: Hoy Lai Ped (Spicy Clams in Thai Roasted Chili Paste)
One early morning in January when I was home in Penang, my brother, sister, nephew, our maid and I set off to a clam-digging expedition in a little island off the coast of Penang. In less than two hours, we dug two buckets full of big, fat, and succulent fresh clams, after we got both our hands and feet wet,…
Get New Updates by Email:
PREVIOUS POST: Mango and Coconut Crème Caramel
NEXT POST: KL Hokkien Mee
I’m happy to see you have a deal to write a cookbook. That is such a blessing. This is my first visit to your site and I plan on staying for awhile. I’m in the process of writing an article on the differences between different Asian cuisines. Great site!
I miss their NT$100 dishes too. It’s been quite a long time after the last trip to Taiwan. I have to cook Taiwanese-style clams at home when I feel craving. Sometimes, I’d like to sprinkle a handful of Taiwanese basil to add a kick.
The Hong Kong style clams are also fantastic. Basically, they are stir-fried with chili and black bean sauce. Have you tried them?
Yes but I prefer this style. Not a big fan of black bean sauce actually.
Taiwan is such a great food destination. The clams aren’t my favorite thing there – I’m really partial to the breakfast foods (soy milk, Chinese doughnuts, pastries) – but the clams are still quite tasty!
Yes I agree about the breakfast but they are harder to make, hehe.
Hey Bee, now catching up on your posts. Hearty congratulations on your book deal! Can’t wait to see it in print.!
This recipe is very similar to my dad’s 姜葱炒蛤蜊. Let have this during CNY dinner.
Hi am so impressed with your recipes. I love eating and cooking asian food especially chinese. Good I was able to browse and get into your website. I’ve gotten a lot of your asian recipes and tried it and it all went well. Keep on doing this. Good luck on your next endeavors. Mwahhh
Mmmmm, now I want to go to Taiwan just to go to 百元小炒. These clams look absolutely delicious.
I think Taiwanese like to use basil in their stir-fries, including clams! Have you tried those before?
My first time to comment!
I’ve been following your recipes for a long time now. And every recipe I followed turned out delicious!
It’s great to see a recipe site that is not mostly ‘bake-on-oven’ type of foods.
More power to your site and your upcoming book :)
This is the type of stir fries that makes me go weak in my knees hehe … the ginger-scallion combo has always been my favourite. I must look out for these “manila clams” next time, the lala clams at my supermarket are always so small.
Do you think that this will work as well with green mussels? they are really cheap here in SG
well usually here in M’sia, most of the clams are spicy (Kam Heong or Kong Pou style)… Sometimes I cook them with beer, garlic and chopped coriander over the bbq pit in a sealed aluminium foil.
like tigerfish mentioned, Taiwanese really love using basil in their dishes. I’ve had this dish before very often(but with the addition of Taiwanese basil)… Just wanted to point out if you added some basil to this dish, for those who want to try cooking it, it is also quite nice ^_^
Yes, I know about basil in Taiwanese stir-fry but I actually prefer this style without basil leaves. I like basil leaves in my 3-cup chicken though.
Hmm, I grew up with the basil version so I actually havent tried this one. I’ll have to try it sometime than ^_^ ~ But I absolutely love basil, in 3 cups chicken and basically everything else I cook yum yum
In the NT$100 hot stir-fry restaurants, they always serve this dish, and yes, the ones with basil leaves, too.
Pingback:Dinner Tonight: Taiwanese-Style Clams | Lavraki.Co.Cc
Pingback:Dinner Tonight: Taiwanese-Style Clams | Recipes for Everyone