Pippies are the bigger brother of "la-la" and the younger brother of mussels. I have not seen Pippies before coming here and the first time we had it was at Red Hot Wok with Sabrina and Shyan. Pipi in XO sauce, yummy. Bought some of them from QV market today and promptly went Asian Grocery to buy a pack of Sambal Tumis. Hot and spicy Pippies!
Mr Tan thought the Pipi were dead since they were left on the ice, together with the frozen seafood. I remembered Mama Goh saying that "la-la" must be alive and dead ones must be thrown away so, I went to search for recipes and saw that it is the same for Pippies! Must be alive, not dead.
Ingredients
- 500 g of Pippies
- 1 pack of Sambal Tumis
- 1 garlic (minced)
- Sliced of ginger
- Slices of red chilli
- 100ml of water
Directions
1. Soak Pippies in salt water for at least an hour to get rid of the sand particles
2. Heat oil in wok
3. Saute garlic, ginger and red chilli into wok
4. Add Pippies and cook them till they are opened (they will open their shells to reveal their true self once they are cooked!)
5. Stir in Sambal Tumis and 100ml of water with Pipi
6. Cover wok for 2 minutes
7. Dish out once all Pippies are cooked
2 Thumbs Up for the Sambal Tumis sauce! Really HOT!
I think I cooked the Pippies for too long and the meat was too dry and although the Sambal Tumis was very flavourful, the Pippies still taste somewhat "fishy". Perhaps I need to add in more garlic and ginger to get rid of that taste or perhaps I need to soak them longer in the salt water. I think the best ways is to just go to a restaurant and let the experts do what they do best. Chef - cook the Pippies, Me - eat the Pippies! :))
I didn't know they are called pippies... hah..
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