Succulent Malaysian Sambal Clams with Pineapple Tempeh
Dive into this spicy-sweet Malaysian delight featuring fresh clams and tangy pineapple tempeh.
Preparation
Get these tasks done before you start cooking.
Preparing the Clams
- 1
Heat oil
In a large pot, heat oil over medium heat.
Tip: Ensure clams are well-rinsed to avoid any sand in the dish.
- 2
Sauté aromatics
Add garlic and ginger, sautéing until fragrant.
- 3
Add sambal mixture
Stir in sambal oelek and soy sauce, cooking for 2 minutes.
Preparing the Pineapple Tempeh
- 1
Heat oil
In a separate pan, heat oil over medium-high heat.
- 2
Sauté tempeh
Add tempeh and sauté until golden brown, about 5 minutes.
- 3
Add pineapple and seasonings
Add pineapple, soy sauce, honey, and lime juice, cooking until caramelized, about 3 minutes.
Tip: Allow the tempeh to sit in the pineapple mixture for a more profound flavor before cooking.
How to Make Succulent Malaysian Sambal Clams with Pineapple Tempeh
Total time: 1 h · Yields 4 servings
- 1
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.
- 2
Combining Flavors
Once clams have opened, toss them gently with the pineapple tempeh.
- 3
Final Toss
Turn off heat and let the dish rest for a minute for flavors to meld.
Chef's Tips
Further reading
Frequently asked questions
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.
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