鸟蛤
Live cockles (also known as 'see-hum') are hard to find in wet markets nowadays. We get our cockle fix from Tanglin Halt wet market and Jurong West wet market.
Watch this video on how I remove live cockles from their shells and retain their precious red haemoglobin liquid (rich in iron).
Method:
1. Soak the cockles in lightly salted water (just enough to cover the cockles) for half an hour.
2. Drain the cockles and discard the water.
3. Use a knife (with pointed tip) to pry open the shell.
4. Once opened, remove the cockle excrement from one end of the shell.
5. Use a small spoon or the same knife to scrape the cockle from its shell.
6. Keep the cockles chilled in the fridge and consume within 3 days. We cook omelette and kway teow with the cockles.
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