Ingredients
Surf clams (hoy talab)
15
Straw mushrooms
200
Grams
Chopped onion
1/4
Cup
Butter
2
Tablespoons
Salt
1
Teaspoon
SUNSAUCE Karieng Chili Sauce
3
Tablespoons
Chicken stock
1/2
Cup
Cornstarch
1
Tablespoon
Finely Sliced Cheese
1/4
Cup
Parsley sauce
2
Tablespoons
Water
1/4
Cup
Cooking Directions
- Dissolve cornstarch with ¼ cup of water.
- Heat the pan with butter until it melts, add chopped onion, straw mushrooms, 3 tablespoons of SUNSAUCE Karieng chili sauce, fill ½ cup of chicken stock until boiled then mix with dissolved cornstarch until boiled, remove and set a side.
- Spoon up mixture No.2 and place on shell of mussels and garnish with cheese and parsley sauce, bake until done. Serve hot.
