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Thai steamed blood cockles, also known as hoy nangrom, are a popular and mouthwatering delicacy in Thai cuisine. These small, edible clams are not only rich in flavor but also visually appealing, making them a delightful and attractive addition to any meal or gathering. If you’re someone who enjoys exploring international flavors and trying new dishes, learning how to make delicious and attractive Thai steamed blood cockles is an opportunity you shouldn’t miss. In this guide, we will take you through the step-by-step process of preparing these delectable cockles, from cleaning and seasoning to the perfect steaming technique. Get ready to impress your taste buds and your guests with a dish that captures the essence of Thai cuisine.
Blood cockle is a food that can be processed into many different dishes, in this article, let’s learn about delicious Thai-style steamed blood cockles and how to make this dish.
Prepare
20 MinutesProcessing
30 MinutesFor
2-3 people eat
Ingredients for Thai Steamed Blood Scallops
- 1kg of blood cockles
- Galangal, lemongrass, chili, lime leaves, ginger
- 100g chili sauce
- 50g satay
- 30ml fish sauce
- 70g sugar
- 100ml tamarind juice
- 20ml cooking oil
How to choose fresh blood cockles
To be able to choose delicious blood cockles, you should choose the right ones, neither too big nor too small, choose the ones with the tongue sticking out because those are the live and fresh ones.
Do not choose the ones that are too small, because when cooking, the blood cockle meat will shrivel and no longer have the thickness of the meat . In addition, you should not choose those with closed shells because they may be dead clams, when used to cook the dish will not be delicious.
How to make Thai style steamed scallops
Step 1Process materials
To clean blood cockles, after buying them, soak them in rice water for 2 hours, you can add 2 chili peppers to remove the smell of cockles, when you’re done soaking, wash them. with water then drain.
Galangal and ginger, you wash and then cut into pieces; lemongrass and lime leaves you mince; Chili you wash and leave the fruit.
Step 2Make Thai Sauce
You put 20ml of cooking oil into the pot, then add galangal, ginger, chili, lemongrass, and lime leaves and stir-fry on high heat for 2-3 minutes . Continue to add 20ml of filtered water, 70g of sugar, 100ml of tamarind juice, 30ml of fish sauce, 100g of chili sauce, 50g of satay and continue to stir-fry at medium heat for another 3 minutes.
Step 3Make blood cockles with Thai sauce
When the Thai sauce has boiled and has a scent, then you put the prepared blood cockles into the pot. Turn on the steamer on high heat for 5-8 minutes to cook the cockles evenly and absorb the spices.
After steaming for about 8 minutes and seeing that the cockles have opened , turn off the heat and put the dish on a plate.
Finished product
Thai-style steamed blood cockles will bring you a taste that is both pungent of Thai sauce and sweet and fatty of blood cockles. This dish is sure to become one of your favorites.
Above is the recipe for Thai-style steamed scallops that Thptlaihoa.edu.vn has synthesized for you, if you love this article, what are you waiting for without going to the kitchen and making this dish for your family right away. any.
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In conclusion, making delicious and attractive Thai steamed blood cockles is a simple and enjoyable process that can be accomplished with a few key steps. By carefully selecting and cleaning fresh blood cockles, preparing a flavorful marinade, and steaming them to perfection, one can create a culinary masterpiece that is both visually appealing and incredibly tasty. The combination of the blood cockles’ unique briny flavor and the aromatic blend of Thai spices results in a dish that is sure to impress any seafood lover. Whether served as an appetizer or a main course, Thai steamed blood cockles are a delightful delicacy that showcases the rich culinary heritage of Thailand. So, grab some fresh blood cockles and get ready to wow your friends and family with this authentic and mouthwatering Thai dish!
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