Friday, September 28, 2012

Vietnamese Style Lala

Vietnamese Style Lala

  • 1 kg lala clams (rinsed and washed thoroughly to remove mud, sand and grime)
  • 2 stalks lemongrass (hammered with the flat side of a knife to bruise it) then sliced.
  • 5 cm ginger ( chopped finely)
  • 3 garlic (chopped finely)
  • 5 to 10 bird’s chilli padi (cut lengthwise, remove seeds to reduce hotness)
  • 1/2 to 1 cup hot water
  • 2 tablespoons cooking oil
  • parsley
  • Salt to taste

1. Heat oil in wok. Add shallots, ginger, lemongrass and chilli padi.
2. Stir briskly until shallots just starts to brown.
3. Add lala clams and stir well. Add 1/2 to 1 cup water and close the lid of the wok allowing water
    to reboil. Stir occasionally until lala clam open up.
4. Add salt to taste and sprinkle the parsley and dish up. Do not overcook the lala clams or they will 
    turn rubbery.
5. Serve hot with steamed rice.

Wednesday, September 26, 2012

Grilled Saba Fish with Teriyaki Sauce

Grilled Saba Fish with Teriyaki Sauce

   2 Saba Fish
   1/2 tsp salt
   1 tbsp extra virgin olive oil
   2 tbsp teriyaki sauce
   1 large onion
   2 lime wedges

1. Preheat oven to 200 degrees celcius
2. Marinate the Saba fish with salt and teriyaki and rub the oil all over the fish for 15 mins.
3. Place the onion on the baking sheet and place the Saba fish on top.
3. Grill the fish for 10 mins or till the skin brown.
4. Do not grill for too long or else the fillet may be too dry.
5. Serve immediately with a slice of lemon.


Monday, September 10, 2012

Snow Skin Moon Cake

Gold Fish Snow Skin Moon Cake
Hello Kitty Snow Skin Moon Cake 

150g Fried Glurinous Rice Flour
40g   Shortening
110g Cooked Plain Flour
400g Sugar Syrub

Sugar Syrub

250g Sugar
300g Water
1 slice lemon
Boil the ingredients for syrub together and leave to cool.
Cooked flour
250g Flour
Place flour in oven and bake for 10 mins at 180 degrees celcius.
1. Sift the cooked glutinous rice and cooked flour together.
2. Add in the syrub and shortening and mix well.
3. Divide dough into few portions. Add a different colour and essence to each before dividing
    into small pieces.
4. Enclose each piece with the appropriate filling.
5. Press firmly into moon cake moulds.
6. Unmould and serve of store in fridge.