[NON-HALAL]: If you’ve frequented New Boston Restaurant (Restoran Boston Baru) in Klang before, you would’ve noticed how their steamed lala dish is quite a hit.
The big and juicy clams are one of the main highlights at the rustic restaurant, especially their Xiong Tong Lala (steamed clams in superior soup).
Having said that, this recipe is inspired by the restaurant’s famous version and seeks to recreate that wonderful seafood experience within the comfort of your own home. Hope you enjoy it!
Ingredients
- Lala, one handful
- Ginger, as much as you want, cut into thin short strips
- Garlic, half a bulb, chopped finely
- Bird’s eye chili (cili padi), one handful, chopped finely
- Chinese rice wine, 2-3 tablespoons
Method
- Soak the lala in salt water for at least half an hour to eliminate excess debris such as sand pebbles or mud.
- Next, stir fry the chopped garlic with cooking oil until it turns golden and set aside.
- In a separate saucepan, throw in the soaked lala along with the ginger, bird’s eye chili and Chinese rice wine, and begin steaming.
- Continue steaming the shellfish until they open up. This only takes a couple minutes or so.
- Finally, drizzle the fried garlic on top of the lala, add a bit of salt to taste (if needed) and serve while hot.
Read the original recipe here.
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.