Kerang Sambal Hijau dengan Sayur Laut Acar

Cockles with Green Chili Sambal and Pickled Sea Vegetables

When the tides pulled back, Brani’s women would gather kerang (cockles) in woven baskets while children plucked edible sea leaves. These were the proteins of the poor and the spice of the skilled—blanched, shelled, and tossed in fiery sambal hijau. With a side of wild-pickled sea purslane or pegaga laut, this dish is clean, punchy, and deeply kampung. Today, we plate it with elegance—but still with a sting.

“Yang hijau tu bukan daun saja. Pedas pun hijau kalau tahu macam mana nak masak.”

—Mak Ngah Kamaliah, Telok Saga resident

Ingredients (Serves 2–4)

For the cockles:

• 500g fresh cockles, scrubbed and rinsed

• Water + salt for blanching

For the green sambal:

• 8 green chilies (large)

• 3 bird’s eye chilies (optional, for heat)

• 2 shallots

• 2 cloves garlic

• ½ inch belacan, toasted

• Juice of 1 calamansi or lime

• 1 tsp palm sugar

• Salt to taste

• 2 tbsp oil

For the pickled sea greens:

• A handful of blanched sea purslane (sessile joyweed or pegaga laut; substitute: sea asparagus or edible watercress)

• 1 tbsp rice vinegar

• ½ tsp sugar

• Pinch of salt

Instructions

1. Blanch cockles quickly in boiling water with salt (1–2 mins). Remove immediately and set aside to cool. Shell most, leave a few intact for presentation.

2. Pound or blend sambal ingredients into a rough paste.

3. Heat oil and sauté sambal until fragrant and oil rises. Add lime juice, sugar, and salt. Let it thicken.

4. Toss shelled cockles in the sambal. Rest for 10 minutes for flavours to deepen.

5. Mix blanched sea greens with vinegar, sugar, and salt. Let sit for 5–10 minutes.