Ingredients
- 1 kg of fresh oysters
- 1 teaspoon sugar
- Thinly sliced peppers, about 1 tablespoon
- Meas Preav
- Frying oil
- 2 teaspoons salt
- Soup powder 2 teaspoons
- 1 tablespoon fish sauce
- 2 tablespoons ripe tamarind juice
- Snail oil
- A spoonful of minced garlic
Directions
- Soak the oysters in rice water or plain water, but add about 5 or 6 lemons or peppers (to clean the oysters from dirt), leave for about 30 minutes, then rinse thoroughly.
- Bring a small pot of water to a boil, add a teaspoon of salt and pour the oysters into the pan for about 2 minutes (one oyster is boiled to see if it is moderately cooked or not). Again
- When the oysters are cooked enough, peel them and extract them and soak them in cold water with ice for about 10-15 minutes (to preserve the oysters and increase the taste), then peel them and set aside.
- Peel a squash, grate it and squeeze the juice.
- Mix a teaspoon of cooking oil with salt, sugar, soup powder, snail oil, fish sauce and ripe tamarind juice in a small bowl, stir thoroughly and taste a little more or less (it tastes sweet, salty, sour, a little more delicious) and leave. One side.
- Bring the pan to a boil, add the oil, then add the minced garlic, roast the garlic until fragrant, then add the mixed pickles and fry it again, then add the oysters, we peeled and fried again. Taste to your liking, finally add the pineapple leaves and peppers and cook.
- This dish is ready, put on a plate and eat together with the family 😍
