How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Can I substitute the clams with another seafood?

Yes, mussels or shrimp work well as alternatives to clams.

Is there a non-spicy alternative for sambal oelek?

You can use sweet chili sauce for a milder flavor.

Can I make this dish ahead?

It's best enjoyed fresh, but you can prepare the pineapple tempeh ahead of time and reheat before serving.

Can I omit the tempeh for a simpler recipe?

Absolutely, the clams alone with the sambal sauce make a delicious dish.

Succulent Malaysian Sambal Clams with Pineapple Tempeh

Name: Succulent Malaysian Sambal Clams with Pineapple Tempeh
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: 2 lbs fresh clams; 2 tablespoons vegetable oil; 3 cloves garlic; 1 inch ginger; 2 tablespoons sambal oelek; 1 tablespoon soy sauce; 1/2 cup chicken broth; 8 oz tempeh; 1 cup fresh pineapple; 1 tablespoon soy sauce; 1 tablespoon honey; 1 tablespoon lime juice; 1 tablespoon vegetable oil; 2 green onions; 1 red chili; Fresh cilantro

A fusion of savory sambal heat with tropical pineapple sweetness

Dive into this spicy-sweet Malaysian delight featuring fresh clams and tangy pineapple tempeh.

45 min
4
Intermediate

Ingredients

For the Clams

2 lbs fresh clams

scrubbed and rinsed

2 tablespoons vegetable oil

3 cloves garlic

minced

1 inch ginger

grated

2 tablespoons sambal oelek

1 tablespoon soy sauce

1/2 cup chicken broth

For the Pineapple Tempeh

8 oz tempeh

diced

1 cup fresh pineapple

cubed

1 tablespoon soy sauce

1 tablespoon honey

1 tablespoon lime juice

1 tablespoon vegetable oil

For the Garnish

2 green onions

chopped

1 red chili

thinly sliced

Fresh cilantro

for serving

Preparation

Preparing the Clams

Heat oil

In a large pot, heat oil over medium heat.

Ensure clams are well-rinsed to avoid any sand in the dish.

Sauté aromatics

Add garlic and ginger, sautéing until fragrant.

Add sambal mixture

Stir in sambal oelek and soy sauce, cooking for 2 minutes.

Preparing the Pineapple Tempeh

Heat oil

In a separate pan, heat oil over medium-high heat.

Sauté tempeh

Add tempeh and sauté until golden brown, about 5 minutes.

Add pineapple and seasonings

Add pineapple, soy sauce, honey, and lime juice, cooking until caramelized, about 3 minutes.

Allow the tempeh to sit in the pineapple mixture for a more profound flavor before cooking.

Cooking Process

Steaming Clams

Add clams to the pot with the sambal mixture, pour in chicken broth, and cover to steam for 5-7 minutes or until clams open.

Combining Flavors

Once clams have opened, toss them gently with the pineapple tempeh.

Final Toss

Turn off heat and let the dish rest for a minute for flavors to meld.

Plating & Serving