Tuesday, August 27, 2013

Conch with Miso Garlic

The local name for these type of sea snails is 'Gong Gong' which means Blur Blur in Hokkien. No idea why it was given that name. Maybe it's very 'gong'? :P

It was the first time I see this in the wet market hence I have to get it. It's one of my favourite when I have BBQ seafood like Sambal Stingray. It's always blanched and dipped in chill and light soy sauce.

Since I have a chance to cook them, I definite try other ways of seasoning it. Although, very little seasonings can get to the inside of the conch, it still tasted good when eaten with the miso garlic that I have prepared. At least it's something different from the usual blanched conch.

  • 600g Conch, scrubbed
  • 1 Fresh Red Chilli, sliced
  • 3 tablespoon Chopped Garlic
  • 3 tablespoon Mirin
  • 1 tablespoon Miso Paste
  • 1 stalk Coriander, cut into small section

How to do it:

  1. Blanch cleaned conch for about 10mins.
  2. Drain and set aside.
  3. Mix mirin and miso paste together and set aside.
  4. Heat 1 tablespoon oil in wok.
  5. Add chopped garlic and fried till slightly brown.
  6. Add chilli and stir fry for a few seconds.
  7. Add the blanched conch and the miso sauce.
  8. Stir fry to mix the conch well with the sauce.
  9. Continue cooking till the sauce has dried up.
  10. Add in the coriander and give it a quick toss.
  11. Dish and serve. And don't forget the toothpicks!

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