Cockles in woven basket - Bildbanksfoto

Kerang Laut, these cockles called &quot;blood cockle&quot; along with Ikan Kampong, are the low costs seafood commonly favored among Malaysians. It is either poached, and served with a sweet-spicy peanut dipping sauce as street food. Or it's being used in Char Koey Teow - the famous Malaysian style stir-fried flat rice noodle.=====check out more Malaysia Streets &amp; Candid shots here:<b><a href="http://flic.kr/s/aHsjudWtrM" rel="nofollow">Taking the Streets in Malaysia </a></b>In the mood for RED :<b><a href="http://flic.kr/s/aHsjyVQbrZ" rel="nofollow"> RED </a></b>More Found Still Life: <b><a href="http://flic.kr/s/aHsjxpQyBM" rel="nofollow">By The Streets</a></b>if you like the colorful markets:<b><a href="http://flic.kr/s/aHsjun2yK6" rel="nofollow"> Marketplace </a></b>=====