Clams with Kangkong in Chili and Black Bean Sauce
Today I am sharing a new cooking method of halaan and kangkong aside from tinolang halaaan. Clams with Kangkong in Chili and Black Bean Sauce is a seafood shells and vegetables quick stir fried dish. For the sauce I just used a regular sweet chili sauce and tausi that are regular ingredients in Pinoy cooking.
1 kilo clams, halaan
1 bundle kangkong, separate leave from stalks
1/2 cup black bean, tausi, drained
1 thumb size ginger, peeled cut into thin strips
1 small size onion, chopped
2-3 clove garlic, chopped
1/2 tsp. red chili flakes
1/2 tsp. parsley flakes
1/4 cup cornstarch
1/4 cup sweet chili sauce
salt to taste
Place clams in a plastic container with lid, cover with water and let sit for several hours to allow the clams to expel sand and discard sea water, change water frequently, wash and drain. In a wok heat 2 to 3 tbsp. of cooking oil over high heat. Add in the garlic and ginger and stir cook for about half a minute. Add in the onion and stir cook for another minute. Add in the black beans, chili flakes, parsley flakes, sweet chili sauce and continue to stir cook for another minute, using a ladle press against the wok a few times to mash some of the black beans. Add about 3/4 to 1 cup of water then add in the clams and kangkong stalks, stir cook for about a minute, now let it cook covered for about 2 to 3 minutes or until the clams start to open. Once the clams start to open add in the kangkong leaves and continue to stir cook for 3 to 5 minutes. thicken sauce with the cornstrach diluted in 1/4 cup of water. Correct saltiness if required and cook for another half a minute or until the vegetables are cooked. Serve with rice.