Filipino cuisine
Ingredients:
- 1 tbsp cooking oil.
- 2 cloves garlic,
minced.
- 1 medium sized onion,
chopped.
- 2 tbsp ginger, peeled,
crushed, and chopped.
- 2 kilos live kabya
(nylon) clams.
- 1 medium-sized sayote
or patola (luffa), peeled and chopped.
- 4 cups water.
- 1 tbsp fish sauce
(patis).
- rock salt.
- pepper to taste.
- MSG (vets in) to taste.
Directions:
- Place the kabya clams
in a deep tray, make sure that the tray is large enough so that the clams are
submerged in the water.
- Add some water and a
fistful of rock salt.
- Leave it overnight or
a few hours before cooking. This will cleanse the clams by spitting out sand
and mud from their shells.
- In a large saucepan
over medium heat, sauté garlic, ginger, and onion.
- Add the kabya clams.
Cooked for about 5 minutes while stirring occasionally.
- Add water and the
seasonings, and cover it.
- Simmer until the kabya
clams have opened their shells.
- Add the sayote or
patola. Add more water if needed and cover it.
- Cook until the
vegetable is done and serve.