Tuesday, June 2, 2009

Suam na Kabya (Clams)


misua noodles
patola (ridged gourd), sliced
malunggay (moringa), stems removed
ginger, cut into strips
onion, diced
garlic, diced

(As I was just learning how to cook, I don't have specific measurements for each ingredient, as you prepare to cook this recipe you can use some basic ratio and proportion to decide on how much of each you should use *smiles*.)


1.) Wash the clams. Let it sit in the water for a while (pagpapasuka sa kabya), and then drain it out just before you cook it.

2.) Saute garlic, onion and ginger consecutively in medium heat. Use only a little amount of oil and choose the vegetable variety if you can.

3.) Pour some water (again, according to your preference) and let it simmer for 2-3 minutes.

4.) Put the patola (ridged gourd) and malunggay (moringa), let it simmer for at least a minute.

5.) Add the clams, mix and incorporate it with the rest of the dish and then let it boil until all the clams open up.
Add some salt to taste, you can even add some pepper if you want it a little spicy.

6.) Serve hot, preferably with rice.

*** If you trust me enough to try this recipe, please do tell me how it goes. Happy cooking!

1 comment:

maggie said...

ako i like kabya without the frills, basta pinakuluan lang, okay na sa akin, parang katulad lang sa talaba. miss ko na kumain ng ganyan :(