Korean La-la in cream sauce

 

Ingredients: 

• 3 tbsps of unsalted butter
• 3 tbsps of minced garlic
• 3 stalks of spring onion (chopped) 
• About 800g-1kg Korean la-la or clams 
• 2 tbsps of white wine (I replaced with sake) 
• 1 cup of chicken broth (store-bought swansons brand) 
• 1/2 cup of water 
• Salt and black pepper to taste 
• Juice of 1/2 lemon (optional) 
• About 1/2 cup of cooking cream (add more if you like creamier) 
• Chopped parsley for garnish

Instructions: 

1. In a large pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green part of spring onion. Cook for 3-5 minutes or until softened, stirring occasionally. 
2. Add korean la-la and green part of spring onion and cook for another 3 minutes. (For fresh clams, please cook for about 5mins. Then simmer longer at step 3 till clams opens up). 
3. Add the white wine/sake, chicken broth and water. Bring to a boil then reduce to a rolling simmer. Reduce to lowest heat. Add in cooking cream and lemon juice. Mix well. Add in remaining 1 tbsp of butter and season with salt and freshly grated black pepper. Garnish with parsley and serve immediately. You can serve with rice, pasta or even sourdough! 

Note: 

• If you’re using fresh clams, do simmer and cook for a longer time for the clams to open up and cooked. 
• Do adjust accordingly to your taste! 

Osmanthus Scrambled Eggs (桂花炒蛋)

Collaboration with IMI Lifestyle

When I was a kid, I always loved to follow my parents for dinners (jiak do) and the dish that I always looked forward to was the Cold Dish (冷盘)! I loved the egg dish right in the centre, served together with the other appetizers as starters! ☺️ With fresh ingredients and simple seasonings, it’s easy to replicate at home.

Using GoodSalt, which is lower in sodium content and yet full of flavour, and it is just like regular salt with healthier essential minerals, it enhances the flavor of this dish! Choose GoodSalt for a healthier choice in your daily cooking by replacing regular salt, gram to gram!

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Recipe:

Ingredients: 

• ½ red onion, thinly sliced
• ½ red chilli, deseeded and cut into thin long strips (I replaced with ½ red capsicum for my kids) 
• ½ carrot, finely julienned
• 1 handful of wood ears fungus, soaked, washed and thinly sliced (you can use fresh wood ears fungus too) 
• ½ cup of cooked crab meat 
• About 1/3 cup of Mung bean vermicelli, soaked and cut into about 2 inches
• 2 sprigs of spring onion, thinly sliced lengthwise
• 2-3 beaten eggs (depends on how big your eggs are) 
• 1 cup homemade chicken stock 
• About ½ tsp of GoodSalt 
• A dash of pepper to taste 

Method: 

1. Heat wok on high heat and add 3 tablespoons of oil. 
2. Put in onions and stir for 10 seconds. 
3. Add sliced chilli/red capsicum and stir fry for another 5 seconds.
4. Add carrots and wood ear fungus. Stir fry for 20 seconds. Add crabmeat and stir well. 
5. Pour in chicken stock and bring to a boil. Season with GoodSalt and pepper. Taste and adjust accordingly. 
6. Add in vermicelli to let it absorb the chicken stock until 1/3 of original liquid is still visible.
7. Add in beaten eggs and spring onions and toss everything until it dries up. 

Note: 

• The timing of when you put in the eggs is crucial. The end product should taste moist, but look dry.