Australians call them Pipis, some would call them cockles/clams. I remember my younger days in my hometown, Langkawi, I would walk across to the beach when it was low tide in search for some clams or “lala” (that’s what we call it in Malaysia). The family would dig and dig with our feet (the easy and cheap way) till we find enough clams for the whole family. These Australian pipis are huge, aren’t they? But they are so juicy.
If you love seafood, this recipe is easy and fast to make. You can also substitute Pipis with mussels.
PS: Sorry for the lack of posts… all of us are so busy. ;(
200 grams pineapple
Corriander and spring onions (for garnishing)
A: 20grams ginger (chopped)
20grams garlic (chopped)
20grams bean paste (minced)
B: 20grams plum sauce
20grams chilli sauce
half cup water
C: 1/2 Tbsp corn starch
1 Tbsp sugar
2 Tbsp water
Heat up 30grams of oil in a wok. Add in ingredients A. Stir fry for half minute. Add in the pipis or clams. Stir fry until the pipis start to open. Add in ingredients B. When it starts to boil and most of the pipis are opened, add in pineapple and ingredients C to thicken the sauce. Turn off heat and serve. Garnish the dish with coriander and spring onions.