The tiny, tender manila clam is the most popular type for cooking in Taiwan. These are delicate tasting and quick to cook.
The eponymous “cups” in this recipe’s name denote equal parts soy sauce, sesame oil, and rice wine.
It is thicker and more concentrated than most curries. It is not overly spicy, and should have a slightly sweet taste.
This version of pesto has Asian influences and, like the Italian original, can add an enormous amount of flavor and character to a dish with just a couple of tablespoons.