Sunday, March 25, 2012

CHILLI FRIED CLAMS / LALA TUMIS PEDAS

Azizah's Kitchen 
recipe: Chef Wan
Lala tumis pedas 
4 sudu makan minyak masak
2 btg serai dititik
2 sudu makan tauco
2 sudu makan sos tiram
250 ml stok ikan/ air
500 gm lala dibersihkan dan tos
1 sudu teh tepong jagung dibancuh dgn 1 sudu mkn air
Sedikit daun bawang
1/2 sudu teh gula
2 btg lada merah dibuang biji dan dihiris
bahan kisar:
5 btg lada merah dibuang biji
4 ulas bawang putih
2 cm halia
Panaskaninyak dlm kuali, tumis bahan kisar dan serai hingga wangi.
Masukkan tauco, sos tiram dan lala. Kacau rata dan tutup kuali.
Sesudah 2-3 minit, buka tutup kuali dan pastikan semua lala dah terbuka. Buang lala yg tidak terbuka. Kacau rata dan masukkan stok ikan/air, bancuhan tpng jagung, daun bawang. Perasa dgn gula dan biarkan merenih.
Bila kuah pekat, angkat dan dihias dgn lada hiris.
Chilli Fried Clams
http://cutemamadelicacies.blogspot.com/2012/03/chilli-fried-clams-lala-tumis-pedas.html 

4 tbsp oil
2 stalk lemon grass, bruised
2 tbsp preserved soya bean
2 tbsp oyster sauce
500 gm clams, washed.and draines
250 ml water / fish stock
1 tsp corn flour mixed with 1 tbsp water
6 spring onions, cut into 2 cm length
1/2 tsp sugar
2 red chillies, seeded and slice
Spice paste; blend finely
4 red chilies, seeded
4 garlic, peeled
2 cm knob ginger, peeled
Heat oil in the wok and saute the spice paste and lemon grass till fragrant.
Add preserved soy bean, oyster sauce, and clams. Stir well and cover tightly.
After 2-3 minutes, temoves the lids and make sure that all the clams have opened. Discard any that do not open. Stir in the fish stock or water, corn flour mixture and spring onions. Season with sugar and bring the gravy to a simmer.
When the gravy thickens, remove from heat. Garnish with sliced chillies and serve immediately.

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