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.