Pad Pat Hoy
Cockles/shell fish in Spicy Sauce (2pp)

250 gr cockles or shell fish
4 red lomboks (large chilies)
3 cloves garlic
1 spring onion
5 basil leaves
2 tbsp oyster sauce
2 tbsp kecap asin (light soy suace)
1 tbsp nam pla (fish sauce)
1/2 tsp palmsugar
1/2 tsp pepper
1 tbsp water
3 tbsp oil

Soak the cockels or the shell fish first for 30 minutes in clean water. Slice the lomboks and the garlic into strips. Chop the spring onion. Heat in a wok the oil and fry the garlic and the lomboks for 30 seconds. Then add the cockles, the kecap, the nam pla, the pepper, the palmsugar, the oyster sauce and the water and fry it for 1 minute. Add the spring onion and the basil and serve.

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