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Tuesday, June 14, 2011

Stir Fry Clams [Lala]

Stir Fry Clams [Lala]

Saute ginger, garlic, chilli paste and taucheong in oil

Ingredients for this dish

Here's the third dish that costs only Ringgit 3.50 [Penang price]. Notice the quantity. This is also a good dish for porridge.

600 gm soft shell clams [lala]
2 tbsp shredded ginger
2 cloves garlic - sliced
1 red chilli - cut shreds
2 tbsp preserved soy bean [tau cheong]
1/2 tbsp sugar
1 stalk spring onion cut 3 cm length
2 tbsp oil

  1. Wash clams several times under running water and soak in water for 1/2 hour. Wash and drain before frying.
  2. Heat oil in wok. Saute ginger, chilli and tau cheong till fragrant. On high heat, add clams and sugar. Fry to combine ingredients and cover to cook clams for 1-2 minutes till the shells opened up fully.
  3. Add spring onions. Stir and dish out immediately on plate. Do not overcook clams.

  • If not frying clams immediately, always soak in water till cooking time. Before frying drain dry in colander.
  • Clams must be fresh otherwise, it would taste salty.

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