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Blood cockles enveloped in a crispy, aromatic garlic and lard crust are irresistibly savory on the outside and delightfully tender within. Let PasGo show you how to make garlic-infused blood cockles!
Blood cockles are not only delicious seafood but also very nutritious. According to traditional medicine, blood cockles have a sweet taste, salty nature, and are beneficial for replenishing blood, improving digestion, treating blood deficiency, and anemia. They are rich in protein, containing abundant minerals such as magnesium and zinc, which enhance the body's resilience.
Garlic-infused blood cockles are a favorite seafood dish for many. The sweet and tender blood cockles combined with the fragrant garlic, crispy on the outside and flavorful on the inside, are incredibly satisfying. Moreover, this dish is highly nutritious and doesn't require much time to prepare!
INGREDIENTS NEEDED FOR GARLIC-INFUSED BLOOD COCKLES
- Blood cockles: 1kg
- Garlic: 4 cloves
- Chili: 2 small ones
- Pork fat: 100 grams
- Onion: 1 bulb
- Seasoning: Sugar, pepper, seasoning powder
- Vietnamese coriander
Pro Tips for Choosing Blood Cockles:
It's best to select blood cockles that are still fresh and have their tongues extended, indicating they are alive. If a cockle is closed shut, you can still determine if it's alive or dead by smelling it; if it has a foul odor, definitely do not buy it. Additionally, opt for medium-sized cockles, neither too large nor too small. Cooking large cockles can result in tough meat, while small ones may shrivel and dry out.
STEPS TO MAKE GARLIC-INFUSED BLOOD COCKLES
Step 1: Prepare the blood cockles
- When bringing home blood cockles, soak them in water for about half an hour to let them release any mud or dirt. This is also the time to check for any dead cockles before cooking.
- Then, rinse the blood cockles with water several times to ensure they are free from sand and dirt particles, preventing grittiness when eating, and then drain them.
Step 2. Prepare other ingredients
- Peel and finely chop the garlic.
- Wash the chili thoroughly, cut it lengthwise, remove some seeds, and finely chop.
- Cut the pork fat into small cubes.
- Peel and wash the onion, then thinly slice it.
- Pick the fresh coriander, remove the old parts and wilted leaves, wash it thoroughly, and let it drain.
Step 3: Cooking
- Heat a pan on the stove, add the pork fat, and cook until the fat is crispy. Then add the garlic and sauté until golden brown.
- Add the blood cockles to the pan, stir-fry over high heat until they start to release their shells, then season with 2 teaspoons of sugar, 2 teaspoons of seasoning powder, and 1 teaspoon of black pepper. Stir-fry for about 4 minutes until the blood cockles are dry, then add the sliced onion and chopped chili, mix well, and transfer to a plate.
- Garnish the plate of blood cockles with fresh coriander and serve with a side of salt and lime pepper.
FINAL PRODUCT: GARLIC-INFUSED BLOOD COCKLES
The garlic-infused blood cockles are ready!
Finished Product Requirements: The blood cockles should be cooked just right, fragrant with garlic aroma, deliciously sweet, and not dried out.
It's best to enjoy the garlic-infused blood cockles while they're still hot for the best flavor, dipping them in lime salt makes them even more irresistible. This dish is perfect as a snack for gatherings with friends.
Wishing you all success with this garlic-infused blood cockles dish!
Best regards
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