3 bags of clam, about 2 and 1/2 lbs, can use fresh or canned clams also
Wash and rinse clams
1/3 cup of oil and 1 tbsp annatto seeds
Fry till an orange reddish color
Drain to use with clams and peanuts later
1 bunch of rau ram ( can substitute basil or mint)
Cut rau ram into chunks
1/2 onion minced, 1 bulb minced garlic, 5 slices of ginger julienne, 1 minced pepper
2 tbsp of annatto oil
Add in onion, fry till soften
Follow by garlic, ginger, pepper
Fry for about 60 seconds
Add in the clams
Add 2 tbsp of fish sauce
Add 1 tsp of sugar
Add 2 tsp of chicken powder
Add chopped rau ram
Add dash of black pepper
Add 3 green onions chopped
Stir well and transfer to bowl for use later
Add 1 tbsp of minced lemongrass
Add 1 tbsp of oil
Add 2 cloves of garlic minced
Add 2 tbsp of chopped pineapples
Add 1 tbsp of shrimp paste
Stir the shrimp paste in
Add 1 & 1/2 cup of clam juice
Add 2 tsp of sugar
Squeeze in half a lemon
Dash of red pepper flakes
Stir the sauce together
Pour in bowl for use later
Add in the rest of the annatto oil, about 3 tbsp
Add 1 cup of peanut
Stir peanuts continuously till golden
Pour peanuts in bowl for use later
2 black sesame rice paper crackers
Cook in microwave anywhere between 1 to 2 minutes
Check crackers expand all around
Veggies included shredded cucumbers, bean sprouts, herbs, and salad greens
All toppings go on rice
To assemble, scoop rice on plate
Add stir-fry clams
Add all veggies
Add peanuts on top
Drizzle on sauce all around
Add sriracha hot chili
Plus a piece of sesame seed rice cracker
To eat mix up the rice with the toppings