Pages

▼

Thursday, June 25, 2009

Superior stock 上汤 steamed Lala (clams)

Bought this Lala(clams) from the nearby wet market, and it just cost me RM5...and this is so simple to cook.If you take this at the outside restaurant, it will cost you much much more than this...

-before steam



-after steamed


Recipe to share

1. Wash and clean the Lala(clams).

2. Add in Superior chicken stock (I use the instant Maggi brand chicken stock), shredded ginger, light soy sauce, "Hua Tiao Chew" Chinese wine, sugar, salt, garlic oil, shredded red chili, chili padi (optional), spring onion and ground pepper.

3. Steam for 5mins and serve hot.
at

16 comments:

  1. Diana TanJune 25, 2009 at 1:46 PM

    Hello, thanks for dropping by to say hi =)

    Could you guide me on how to choose Lala.. meaning how do i know if the Lala is fresh?

    ReplyDelete
  2. Sonia ~ Nasi Lemak LoverJune 25, 2009 at 2:05 PM

    dtlm82, I also not that expert, anyway, when I see the Lala's shell is open and moving, then I guess these are the fresh one...

    ReplyDelete
  3. 米亚June 25, 2009 at 2:20 PM

    yes! this is what I was told too! when the shells are opened, they are fresh! 上汤lala is so delicious... do you know that restaurant in meru... called Boston (or smthg similar)??? it is popular with lala... I like their nestum prawn too!

    ReplyDelete
  4. Sonia ~ Nasi Lemak LoverJune 25, 2009 at 4:40 PM

    Mia, you are right, this is one the popular dish in Boston restaurant, but I seldom take dinner there, very busy during dinner time...

    ReplyDelete
  5. LianneKJune 25, 2009 at 8:17 PM

    no lala here, bummer :-(

    ReplyDelete
  6. BakelingJune 25, 2009 at 10:58 PM

    After checking those ingredients that you used , I am sure that plate of lala is the best yummy lala !

    ReplyDelete
  7. Diana TanJune 25, 2009 at 11:45 PM

    icic.. ok.. then if i ever saw "alive" LaLa, i will buy it. haha

    We need to soak it in salt water to make it "puke out the sand" right? Roughly how long to soak?

    ReplyDelete
  8. NancymommyJune 25, 2009 at 11:50 PM

    但是根据我所知..要选择新鲜的LALA最好是两个壳是紧闭的,如果用手轻轻轻掰一下就打开的就不新鲜了...买回来要把它们放在水中吐沙后才能烹煮!

    ReplyDelete
  9. Diana TanJune 26, 2009 at 12:44 AM

    要怎么知道它们吐完了？ 要用salt water吗?

    ReplyDelete
  10. Little Corner of MineJune 26, 2009 at 2:15 AM

    Yummy, I like steamed lala. Haven't had lala for a very long time.

    ReplyDelete
  11. Cindy KhorJune 26, 2009 at 5:42 AM

    looks colourful and tasty, and it definitely is easy to prepare... gonna give it a try once i get hold of fresh ones...

    ReplyDelete
  12. Colin WoonJune 26, 2009 at 6:17 AM

    I missed this so much! No such thing here in Texas! Mmmm...

    ReplyDelete
  13. Sonia ~ Nasi Lemak LoverJune 26, 2009 at 9:54 AM

    Lianne and Colin, you have to wait till you return MY then only got chance to try this lor...

    Bakeling, yes, you are right, the stock is super sweet and yummy

    Ana, frankly speaking, I dont know when they will finish throw out the sand, use your common sense, and you will gain cooking experiences with few failed attempted,ok...By the way, I dont add salt in water...

    Nancy, you are a expert..

    Little corner of mine, Can you get lala from your area?

    Cindy, ya, must get fresh only try this.

    ReplyDelete
  14. Diana TanJune 26, 2009 at 11:28 PM

    This comment has been removed by the author.

    ReplyDelete
  15. Diana TanJune 26, 2009 at 11:29 PM

    yeah, you are right, i need to fail a few times =p

    I am a noob asking noob's questions =p

    ReplyDelete
  16. My Asian KitchenJune 27, 2009 at 3:58 PM

    oh!! I love this lala tong!! my mom introduce this dish to me when I was back there last tear..I can't find this kind of lala here:(

    ReplyDelete

I may not be able to respond to all of your comment individually due to time constraint, but I do appreciate for every comment left by all of you. Thanks for visiting!
Please identify yourself if you are under Anonymous so I know how to address you.

Note: Only a member of this blog may post a comment.