Cooking requires confident guesswork and improvisation — experimentation and substitution, dealing with failure and uncertainty in a creative way. — Paul Theroux

_{https://blog.blinq.com/just-for-fun/30-cooking-quotes-to-inspire-your-inner-chef/}

泰式香茅啦啦(蛤蜊）食谱：

• 泰式酸甜酱
• 香茅
• 青红小辣椒
• 马来辣椒（cili gilling)
• 大葱
• 蚝油
• 蒜末
• 蛤蜊

首先爆香香茅和小辣椒，过后在倒入洋葱炒香，炒差不多金黄色。

然后呢就才把蒜末倒入（因为怕蒜末煮褐色会苦苦）。

现在就把辣椒酱汁，泰式辣椒酸甜酱汁还有蚝油一起倒入然后混合。

然后加点水，煮滚了才把蛤蜊倒入锅里炒一下，然后闷5分钟让壳打开。

买回来可已经打开就不需要闷，直接炒一下就可以出锅啦。

香喷喷的泰式香茅啦啦就这样可以开始吃咯- Itadakimasu.

Thai Lemongrass Lala seafood (CLAMS) Recipe:

• Thai Sweet and Sour Sauce
• lemongrass
• Green and Red Pepper
• Malay chili (cili gilling)
• Green onions
• Oyster sauce
• Minced garlic
• Clams seafood

1st Step: First, sauté the lemongrass and chili, then pour in the onions and sauté until fragrant until it is almost golden brown.

2nd Step: Then pour in the minced garlic (because it will be bitter if the minced garlic is cooked brown).

3rd Step: Now pour the chili sauce, Thai chili sweet and sour sauce and oyster sauce together and mix.

4th Step: Then add some water, pour the clams into the pan and fry it when it is boiling, then let the shell open for 5 minutes.

5th Step: If you buy clam is already open, you don’t need to be simmer after it’s opened, just stir fry it and you can serve it to the pot.

The fragrant Thai lemongrass clams is ready, so you can start eating- Itadakimasu.