gingal,
to pickle the cockles, we wash them clean first then boil water. when water boiled, put them till cooked, some prefer them bloody so count to 10 seconds and drain off the hot water and peel them to get the flesh. i normally cooked them longer.
once you have peel them, drain them off dry. Use a clean, dry glass bottle and pour soya sauce inside, use one that is not too salty. Peel garlic and slice them, wash and dry red chillies and slice them.
All these in the glass container, make sure that the soya sauce is enough to cover your cockles. as for Garlic and chilli, it depends on the intensity of your preference for flavour. if you do this well enough, i will last you a week. the longer you pickle them the better it tastes.
then again.. eat everything in moderation.
This recipe is taught to me by my ex-mother in-law, she dotes on me alot but she passed away before i marry her son.
gingal,
eat this after u give birth la.. be safe than sorry..ok?