RECIPE
Sambal Lala Clams
Ingredients
400g | Lala clams |
150g | JUMBO Sambal Sauce |
100g | Tomato Sauce |
2 Cloves | Minced Garlic |
400ml | Water (Or Chicken Stock) |
1 | Egg |
50g | Onions (Chopped in cubes) |
1 | Tomato (Chopped in cubes) |
6 stalks | Scallions |
1 Teaspoon | Soy Sauce |
Sugar (A Pinch) | |
1 Teaspoon | Cooking Oil |
To Make Corn Flour Mixture:
1/2 Tablespoon | Corn Flour |
1 Tablespoon | Water |
Mix the corn flour and water together for later use
Instruction
1
Wash the lala clams and make sure that all excess water is drained off.
2
Heat up cooking oil in the wok.
3
Add minced garlic, JUMBO sambal sauce and lala clams into the wok and stir fry. Once the lala clams are cooked, add in water/chicken stock, onion cubes, tomato cubes, soy sauce, sugar and simmer with the lid closed for 2 minutes.
4
Add tomato sauce and turn to low heat. Add scallions. Slowly stir in the corn flour mixture.
5
Lastly, mix in a beaten egg, stir gently till cooked and dish onto plate to serve.
XO MEE POK
Ingredients
1 portion | Mee Pok (80g) |
Spring Onions (A little) |
To Make Corn Flour Mixture:
100g | JUMBO XO Sauce |
200ml | Water (Boiled) |
Soy Sauce (A little) | |
1 Teaspoon | Oyster Sauce |
Sugar (A pinch) | |
1 Teaspoon | Lard (Or Vegetable Oil) |
Mix all ingredients for later use
Instruction
1
Loosen up the noodles lightly before blanching them in boiling water for 30 seconds.
2
Remove them from the boiling water and rinse using cold water. Repeat step 1 again by blanching the noodles in boiling water for another 30 seconds.
3
Drain the excess water, then mix the noodles with the XO Mee Pok Sauce prepared earlier and sprinkle some spring onion as desired. Ready to serve.