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Clams (White angel venus) https://www.themixtapechef.com/blog/the-great-clam-experiment

Lemongrass

Chilli padi

Garlic

Fish sauce

1 lime (or 1/2 lemon) or 50g tamarind

Sugar

Knorr pork powder and/or MSG + salt or fish sauce

Oil

Chili sauce/paste (can use sambal/fish chili/Maggi/Heinz/Cholimex/Sriracha sauce)

Laksa leaf (to eat together)

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Wash clams, soak in rice water or water + chilli padi for around 30m so that the clams will release the sand from inside (don’t soak for too long or the clams will die)

If you use tamarind, soak in warm water, grind and take the liquid, discard the seeds.

If you use lime/lemon, squeeze.

Wash lemongrass, smash and cut into small segments.

Mince a bit of lemongrass, keep the rest.

Wash laksa leaves and let dry.

Mince garlic.

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1. 3 tablespoon of sugar, 1.5 tablespoon of chilli sauce of your liking, 2 teaspoon of seasoning powder (can substitute with 1 teaspoon of MSG and 1 teaspoon of salt or fish sauce) + tamarind powder or squeeze a lime or half a lemon. If you don't want MSG, you can skip it, but FYI, it's, not, bad for your health.

2. Stir until mixed and dissolved.

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1. Heat 1 spoon of oil in the pot and put minced garlic and minced lemongrass to fry for the smell.

2. Add sauce in and stir then add the chopped-smashed lemongrass.

3. When the sauce is boiled and have small bubbles, add all the clams in and close the lid, reduce the fire.

4. After 3-4m, open the pot and stir them up a bit. Add some MSG, sugar and more minced chilli. Adjust to taste.

5. Close the lid for extra 1m so that the clams all open up and remove from heat.

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Put a bit of laksa leaf and any garnishing on top and serve