Saturday, July 22, 2017

Savoury Stir Fry Sea Clams (Lala - revisited)

Yesterday we had sea clams cooked our favourite style.  Savory stir fry is most favored style though we do have them cooked in wine at times.  We saw some nice large meaty ones at the wet market and we could not resist and bought half a kilo back and we had a great dinner with this mouth watering dish. There are many ways to cook this sea clams, I have yet to try cooking them in Thai style.   Seafood is my favorite food if compared with meat. I know I have to control my diet on seafood but it will be nice to indulge in them once in a while. The self appointed dietitian ( the Wildboar ) will be there to monitor my purchasing of seafood  * snickering . Anyway, this style of cooking is classic and most people knows how to cook this.  Savory and flavors packed.

fresh and meaty sea clams ( lala )

half a kilo of lala fits nicely into my korean stone bowl :)
 my favourite bowl for that matter

Savoury Stir Fry Sea Clams
1/2 kilo sea clams ( Lala) - soaked in salt water for 20 mins - rinse and drain off water
1 tbsp of chopped garlic
3 bird's eye chillies - chopped
3 slices of ginger - julienned
2 pickled sour plums
1 tbsp of fermented beans ( tauchu)
a pinch of sugar
1/2 cup water
1.5 tbsp of rice bran oil
spring onion and coriander for garnishing
Heat up 1 1/2 tbsp rice bran oil in a wok , add in ingredients (A) and saute till fragrant.  Add in the sea clams and stir fry till it turned pinkish. Add 1/2 cup water and cover wok with lid and cook for a further 7 mins.  Open lid and when all the clams has opened up, add in a pinch of sugar. Dish up and garnish with spring onions and coriander leaves.
Enjoy !

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