Comments on: Taiwanese-style Clams (台式炒蛤蜊)

By: Natalie

Natalie — Fri, 10 May 2013 06:08:01 +0000

Looking at this recipe brings back great memories of Taiwan and that fresh briny flavor – can’t wait to try it out! If I want to make a full meal of it, do you have any recommendations for what to serve alongside the clams? I have a feeling this and rice wouldn’t be enough…

By: Dinner Tonight: Taiwanese-Style Clams | Recipes for Everyone

Dinner Tonight: Taiwanese-Style Clams | Recipes for Everyone — Thu, 18 Feb 2010 00:13:15 +0000

[...] clams. It turned out fine but didn’t exactly leave me swooning. I hoped that this recipe from Rasa Malaysia would at least show me what I was [...]

By: Dinner Tonight: Taiwanese-Style Clams | Lavraki.Co.Cc

Dinner Tonight: Taiwanese-Style Clams | Lavraki.Co.Cc — Wed, 17 Feb 2010 21:53:53 +0000

[...] clams. It turned out fine but didn’t exactly leave me swooning. I hoped that this recipe from Rasa Malaysia would at least show me what I was [...]

By: Rasa Malaysia

Rasa Malaysia — Mon, 08 Feb 2010 22:07:08 +0000

In the NT$100 hot stir-fry restaurants, they always serve this dish, and yes, the ones with basil leaves, too.

By: Billy

Billy — Mon, 08 Feb 2010 21:42:31 +0000

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

By: Rasa Malaysia

Rasa Malaysia — Fri, 05 Feb 2010 22:58:22 +0000

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.

By: Billy

Billy — Thu, 04 Feb 2010 22:20:03 +0000

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 ^_^

By: Swee San

Swee San — Thu, 21 Jan 2010 17:11:07 +0000

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.

By: humm

humm — Thu, 21 Jan 2010 12:44:24 +0000

Do you think that this will work as well with green mussels? they are really cheap here in SG

By: noobcook

noobcook — Wed, 20 Jan 2010 23:15:04 +0000

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.