This recipe for delicious lala mee hoon, or clam rice vermicelli, soup is inspired by the dish served at Lai Foong kopitiam in Kuala Lumpur. Make sure you give it a try the next time you’re at Petaling Street.
It only takes a few minutes, but the result is a simple dish that’s packed with lala sweetness, enhanced with the spice of ginger and the fragrance of fried garlic. You may replace the meehun with mee suah if you prefer.
Ingredients
- fresh or frozen lala
- 4-5 cloves garlic, chopped
- 5cm, ginger, sliced
- vegetables of your choice, such as bok choy or sawi
- water and chicken bouillon cube or liquid stock
- mee hoon for 2 pax
- Chinese rice wine (optional)
- 1 tablespoon cooking oil
Method
- In a saucepan, heat the cooking oil and fry the garlic and ginger until fragrant.
- Add the water and chicken bullion or soup stock and bring to the boil.
- Add the lala and cook for 1-2 minutes, until they start to open.
- And the mee hoon and vegetables. Stir and cook for 1-2 minutes, until the noodles reach your desired softness.
- Remove from the stove, dish out and serve steaming hot.
- Optionally, add a cap of Chinese rice wine for an extra kick.
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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.