摸蜆 @ Shakespeare Regional park

話說我第一次去 Shakespeare Regional park，因為潮汐關係，我摸到零隻蜆，於是決定喺boxing day 後一日再去一次，不過今次就多啲人，有我，小方，香港人傑少同哩兩位來自巴西嘅朋友仔。

今次我地一行人約三點半到達，我地就即刻開始摸蜆。

摸蜆活動我喺香港嘅時間都有參與過，到咗呢邊，分別好大，分別如下
1)　啲蜆太多，一手摸落去都有三至五隻
2) 有限每人拎幾多 （其實香港都要限，不過似乎政府唔會點做嘢？）
3) 無咩特大同特細嘅蜆
4) 公園有設施比你即燒

好快咁我地就摸到每人五十隻，再喺個 regional park 影吓相，咁就預備返去煮蜆。
不過今次有啲樣衰，因為無準備大膠筒，只係得個紙箱加大膠袋，可惜個膠袋無耐就穿左，我地唯有倒晒啲水，返去先再浸蜆。

返到去傑少同巴西朋友嘅住處，嗱嗱聲去浸蜆，跟住就煮飯同預備炒蜆用嘅嘢，由於物資所限，我只係有豆豉、蒜頭、酒、豉油、糖同鹽。
亦都因為嗰到只得電爐，唔夠熱，為左節省時間，我決定同時用上三個煮法，分別係白烚，炒同埋焗。

唔知喺蜆嘅品種定係因為我地浸嘅鹽水太多鹽，就咁白烚嘅蜆都好夠味，不過最受歡迎嘅始終都喺炒蜆。不過我第一次炒嘅蜆，我覺得真係麻麻，不過韓國朋友就食得好滋味，食完仲眼光光望住個碟嘅蒜頭豆豉，問我喺咩黎，蒜頭當然易解釋，係豆豉麻煩啲。至於個焗蜆，由於一個人睇三個火實在有難度，結果有少少煮過火，食落就有少少磯燒元貝嘅感覺。

少少可惜喺無影完食品比大家睇，不過有機會我都希望炒多次好味嘅蜆比自已食吓！
:)

As I went at the wrong time last time (tide up), I decided go to Shakespeare Regional Park again to pick cockles again - at the day after boxing day. This time we've got a new combination, me, little Fong, Kit and 2 fiends from Brazil.

We've arrive there around 15:30, and we start to pick cockles once we arrived.

Actually I've do similar thing in Hong Kong too, but there are many different between HK and here, like:
1) There are too many cockles, you can get 3-5 cockles "per pick per hand"
2) There is a limitation about how many cockles you can take away here (actually I think Hong Kong need that too but it seems that the govt. is not going to control that?)
3) The size of cockle is similar, no extra large of extra small size
4) There are some facilities that can let you grill the cockles in the park

As there are too many cockles, we've pick enough in a short time, and then we just travel around in the park and taking photos. :)
And then we head back to the accommodation of Kit to prepare our "cockles meal". However, as I don't have a large plastic box with me, so I use a carton box and a large plastic bag for taking the cockles. But we are so unlucky that the plastic bag damage, so we have to drain out all water from the bag.

When we back to the accommodation, I put the cockles into water immediately so can let it spit out the sands inside it, during the time waiting it spit out the sands, I prepare what I need for the cockles meal. And as I wanna save some time for cooking, I decide to use 3 methods to cook the cockles, boil, fire and "grill" (I am not sure the terms, anyway its put the cockles in the oven.).

I am not sure its because I put too many salt in the water (that for it spit out the sands) or the cockles itself is so salty, the taste of boiled cockles is good enough already. But the fire cockles still become the star of the cockles meals. One Korean friend look at the empty plate (without cockles) and ask me what's the remaining is, and how I cook that. However, I still think the taste can be better if I have more time and more materials to cook the cockles.

Anyway, I wish I can make it again with a better taste next time!
:)