Vietnamese Style Lala

Vietnamese Style Lala



Ingredients

• 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

Seasoning

• Salt to taste

Method

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.

Grilled Saba Fish with Teriyaki Sauce

Grilled Saba Fish with Teriyaki Sauce

   Ingredients

   2 Saba Fish

   1/2 tsp salt

   1 tbsp extra virgin olive oil

   2 tbsp teriyaki sauce

   1 large onion

   2 lime wedges

   Methods

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.

 

Snow Skin Moon Cake

Gold Fish Snow Skin Moon Cake

Hello Kitty Snow Skin Moon Cake 





Ingredients

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.

Method

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.