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Sambal clams with coconut milk rice (Sambal lala)
Fruit and vegetables
20 dried red
chillies
7 banana
shallots
, roughly chopped
15
garlic
cloves, roughly chopped
3 red
chillies
, roughly chopped
3
lemongrass
stalks, roughly chopped
Pandan leaves
, tied into a knot
100g/3½oz
wild garlic
leaves (alternatively use samphire)
lime juice
, to taste
small handful
Thai basil
, torn, to garnish
Tins, packets and jars
375g/13oz
jasmine rice
400ml/7fl oz
coconut milk
2 tbsp
coconut cream
(optional)
150ml/5fl oz
tamarind
water
3 tbsp
ketjap manis
Cooking ingredients
1½ tbsp
salt
1½ tsp
salt
200ml/7fl oz
rapeseed oil
salt
, to taste
Meat, fish and poultry
1kg/2lb 4oz
clams
, soaked (see Tip)
Other
1 heaped tbsp toasted belacan shrimp paste
2 tbsp
palm sugar
palm sugar
, to taste
Back to recipe
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