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Tamarind Cream Sauce

  • Corn Oil 20 ml
  • Garlic, peeled and sliced 50 g
  • Onion, diced 50 g
  • Chilli Padi, chopped 2 g
  • Little Neck Clam, washed and strained dry 500 g
  • Palm Sugar, syrup 30 ml
  • Water 50 ml
  • Cooking Cream 50 ml
  • Fish Sauce 25 ml
  • Thai Basil, roughly chopped 10 g

Garnishes and Condiments

  • Affilla Cress, cut and washed 10 g
  1. Tamarind Cream Sauce

    • In a pot, stir fry garlic, onion and chili padi with oil till fragrant.
    • Add in clams and sauté with high heat.
    • Add in water, cream and palm sugar, bring to boil and let it simmer for 5 mins.
    • Fold in fish sauce, Knorr Concentrated Tamarind Sauce and Thai basil.
  2. Garnishes and Condiments

    • Prepare ingredients as mentioned above.
  3. Before Serving

    • Portion and plate little neck clams.
    • Garnish and serve.