From North KalimantanFish & Seafood
Kapah Clams in Clear Ginger Broth
Kapah Kuah Bening
Tarakan's kapah clams cooked in a clear broth with ginger, lemongrass and lemon basil. Fresh and best eaten hot.
- Time
- 30 min
- Serves
- 4 people
- Origin
- North Kalimantan
- Type
- Fish & Seafood
Ingredients
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How to Make
Fry the shallots, garlic, ginger and lemongrass until fragrant.
Add the water and bring to a boil.
Add the clams and chillies and cook until the shells open.
Add salt, tomato and basil, cook briefly and serve.
Discard any clams that do not open.
Kitchen tip
Soak the clams in salted water for 1 hour so they release their sand.
Questions
Where does Kapah Clams in Clear Ginger Broth come from?
Kapah Kuah Bening is a traditional dish from North Kalimantan (capital: Tanjung Selor), in the Kalimantan (Borneo) region of Indonesia.
How long does Kapah Clams in Clear Ginger Broth take to make?
It takes about 30 min in total to make 4 servings, including preparation.
What is the secret to a good Kapah Clams in Clear Ginger Broth?
Soak the clams in salted water for 1 hour so they release their sand.