Authentic home cooking from Indonesia, with US measurements. 
47. Simping Clams in Padang Sauce
This is my first time trying simping clams. I had never actually seen these clams before. According to the market vendor, they are usually exported. Due to the pandemic, they couldn't be exported, so they were sold locally. The price was 50,000 IDR per kilo. Hearing that made me tempted to try cooking them at home😁
I used Vivi Oktavinda's recipe, originally from Dwi Herlina.
The texture of these clams is soft and sweet. If you haven't tried them, you should. They taste good, but the downside is: the shell is big, and there's not much meat inside 😅
47. Simping Clams in Padang Sauce
This is my first time trying simping clams. I had never actually seen these clams before. According to the market vendor, they are usually exported. Due to the pandemic, they couldn't be exported, so they were sold locally. The price was 50,000 IDR per kilo. Hearing that made me tempted to try cooking them at home😁
I used Vivi Oktavinda's recipe, originally from Dwi Herlina.
The texture of these clams is soft and sweet. If you haven't tried them, you should. They taste good, but the downside is: the shell is big, and there's not much meat inside 😅
Open in Cookpad AppSteps
- 1
Boil the cleaned clams with added salt and ginger. Boil until the clam shells open (about 10 minutes), then drain. You can discard one side of the shell.
- 2
Sauté the spice paste with lemongrass, bay leaves, kaffir lime leaves, and galangal until fragrant.
- 3
Add water and all the sauce ingredients, stir until well mixed, and taste. If needed, add salt to taste. Stir well.
- 4
Add the clams and stir until evenly coated. Cook until the flavors are absorbed and the clams are cooked through. Ready to serve.
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