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1 tsp Sesame Oil
2 tsp Cooking Oil
2 cloves Garlic (Chopped)
15g Ginger (Cut thin strips)
1 no Bird Eye Chili (Cut thin strips)
100g CARNATION© Evaporated Creamer
¼ tsp Salt
½ tsp Sugar
To taste White Pepper Powder
1 tsp Garlic Oil
- Heat cooking oil and sesame oil in a pan.
- Sauté the ginger, garlic, and bird eye chili until fragrant.
- Add in clam and fry until the clam shell starts to open.
- Pour in hot water, turn the heat to medium, cover and simmer until all the clam shells open.
- Stir in CARNATION © Evaporated Creamer, season with salt, sugar, and white pepper powder.
- Dish out, drizzle some garlic oil on top.
- Serve hot.