Thursday, September 10, 2009

Steamed Lala

I always bug my mum to buy lala during weekend so i can enjoy this all time fav dish. It is simple to cook and tastes really satisfying. She usually get from the same stall she frequent for nearly 20 years and the fishmonger will always set some aside during sat just in case she wants.
Here is the best way to cook them as they retain their original sweetness & tenderness 原汁原味..

500g Lala, soak in salted water till they spit sand
2 chilli padi, sliced (optional if kids protest)
2 clove garlic, chopped
1 thumb ginger, shredded
1 stalk of chopped spring onion
2 tbsp shao xing hua diao wine
1 tbsp light soy sauce
1 tsp cooking oil
Pinch of chicken powder(optional)
Add some water if u want to drink the 'soup'.

1. Place lala in a steamer plate. Except spring onion, add all seasoning and ingredients in lala plate to mix well.
2. Steam over medium heat for about 7mins or till shells open.
3. Sprinkle spring onion & serve.

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