Have you tried cooking 'Beehoon Kerang Kari'?
This is a recipe one of my aunties taught me a few years back. A couple of days ago Zu mentioned that we had not cooked one for a long time. So I cooked, and it was a hit with the girls and hubby :)
My Beehoon Kerang Kari
Preparation was easy, the only thing was these tinned cockles were quite expensive. 1 small tin of Curry Cockles (Kerang Kari) cost me RM3.20, 3 tins would be RM9.60. Luckily, there were 2 packets of Beehoon, a couple of strings of long beans and Adabi Curry Powder available in the house. I need not buy them :)
Any type of tinned Kerang Kari
Prepare the Beehoon first, by boiling for 2 minutes in a pot of boiling water, then pour the beehoon onto a sieve with running tap water over it.
Off tap and put aside to drip dry.
Saute grounded -
1. 2 shallots, 3 garlics, 1/2 inch ginger, 1 lemon grass and 1/2 inch 'Lengkuas' (galangal)
2. 1/2 tablespoon belacan (shrimp paste)
3. Add in 5 tablespoons of Adabi Curry Powder (mixed and diluted with a cup of water)
4. Add another cup of water
5. When boiled, add in the 3 tins of Kerang Kari
6. Add 1 Litre of water or more depending on how much soup you want.
7. Let boil and add some long beans ( cut into 2 inches in length).
Cut Long Beans
8. Add salt and ajinomoto to taste.
To prepare a bowl of 'Beehoon Kerang Kari' scoop out some of the cooked beehoon, pour some of the prepared soup over it.
For more flavour, add a cut boiled egg and some hot 'Sambal Belacan' if you like.