Clams Coconut Sambal

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The food that reminds me of my father is coconut sambal clams. You know that on April 25th, my father left me and returned to God. Still in mourning, after he was sick for 2 months. This made my chest tight throughout April, but, I have really let it go now, because he is no longer sick.

Looking back at the memories with him, I remember that he loved everything about seafood. He really liked seafood food, and so did I. He was the one who gave me this memory. One of the foods that I had the chance to make for him, the menu that I made this time, was coconut sambal clams.

My father is good at cooking, just like my mother. Like making this food, I was taught by my father and mother. Coconut sambal clams. What is it like?

Actually this food is very easy, it needs a few ingredients but it tastes very good. Really delicious, even though it tends to be spicy, it still tastes very good on the tongue. You know that the tongue can't lie, right?

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Long story short, the ingredients you need to provide are:

• Fresh mussels, I bought them from fishermen who offered them to me at the traditional market. I used 2 kg of mussels, of course this weight is because the shells are quite large.
• 200 gr Red chili
• 1 tomato
• 7 cloves of shallots, 1 clove of garlic
• 100 ml of cooking oil
• Grated coconut
• Salt and sugar
• Water for boiling

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The Recipe for Mussels with Coconut Sambal:

• Washing fresh mussels is quite difficult, there is a lot of beach sand left which requires a lot of water. I washed them 5 times with water. I even used a brush for that, but don't worry, this effort will be rewarded with the delicious taste of mussels.

• Previously, I roasted the coconut that I had grated, then until the color turned brown, I turned off the heat and separated it from the pan so it wouldn't burn.

• After washing, boil the mussels with a little water and salt. You can use spices, but I didn't use them to make it easier. - If the clams are cooked, then you have to separate them from the shells. It took me a long time to remove them, because no one helped. It was quite tiring.

• After that, drain the remaining water, then blend the chilies, shallots, garlic and tomatoes.

• After that, heat 100 ml of vegetable oil.

• When the oil is hot, add the chili juice that has been pureed and cook until the water recedes and the oil separates slightly from the chilies. Add the roasted coconut, then also the boiled clams.

• Stir until everything is evenly mixed, turn off the heat. Serve in a container! Ready to eat with a bowl of warm rice.

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See you the next time hive friends!

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Editing by Lightroom and VN iphone 11

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