Name: Kerang Bumbu Arsik (North Sumatra Clam with Arsik Sauce)
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 30 gr galangal; 60 gr shallots (about 12 cloves); 20 gr candlenuts; 5 gr salt (about a teaspoon); 3 stalks lemongrass; 4 pcs kaffir lime leaves; 1 pc turmeric leaves (optional); 15 pcs torch ginger fruit (or 60 ml lime juice); 30 gr ginger; 2 pcs torch ginger flower; 5 gr fresh turmeric (or 1 gram of turmeric powder); 10 gr Andaliman or Szechuan pepper; 40 gr garlic (about 8 cloves); 500 gr white clams; 2 gr coriander; 5 stalks spring onion; 100 gr red chilli

Preparation info

Serves
4

Difficulty
Easy

Appears in

Flavors of Indonesia

By William Wongso

Published 2016

About

The sweet aromatic scents of torch ginger flowers, sour from Asam Cekala or torch ginger fruit, combined with the tingling sensation from Andaliman pepper, create a dish with an exotic taste and aroma. The traditional arsik used carp fish. But the sauce can match any other kinds of protein very well.

Ingredients

500 gr white clams
5 stalks spring onion
2

Asia
Indonesia
North Sumatra
Fish course
Starter
Pescatarian
Gluten-free
Spicy
South East Asia

Method

Directions

Wash clams until clean. Sprinkle with salt. Set aside.
Sauté ground spices. Add torch ginger flower, torch ginger fruits or lime juice, kaffir lime leaves, turmeric leaves, lemongrass, and salt. Cook until fragrant, stir occasionally. Add water and bring to boil over low heat.
Add clams, cooked until the shells are open. Season

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