Special request for me to cook this. So here you go.
Easy recipe but extremely flavourful. You get the natural sweetness from the clams and the melon in the soup. So comforting and nice.
You can replace luffa with winter melon, hairy melon etc.
500g fresh local clams (such as lala, manilla or asari)
1 tbsp fine sea salt for cleaning the clams
2 luffa ( 丝瓜) peeled and cut to small chunks
1 tbsp cooking oil
1 large red chilli, deseeded and sliced thinly
5 thin slices ginger, julienned (short thin strips)divided
1 tbsp rice wine (or sake)
1 tbsp chopped spring onion, for garnishing
1. Scrub the clams with a hard-bristle brush. Put clams in a bowl of water with 1 tbsp sea salt. Let the clams soak in the salted water for 1-2 hours, allowing the sand and grit to be purged out. Discard the water and rinse the clams. Set aside.
2. Cut luffa flesh to uniform small chunks.
3. Heat oil in wok. Add chilli and half the ginger. Stir fry until aromatic. Add prepared luffa, stir-fry until they just turn translucent. Cover with lid and simmer for 2 minutes until soften.
4. Add clams and 300ml water. Cook for 2-4 minutes, until they are all opened.
5. Add rice wine and simmer for another 15 seconds. Discard any clams still closed after cooking.
6. Garnish with remaining ginger and chopped spring onions.