"Gourmandism is an act of judgement, by which we prefer things which have a pleasant taste to those which lack this quality." – Jean-Anthelme Brillat-Savarin

Home-cooked Stir-fried La-la

Once in a while when the market is selling these shell fish at a cheaper price, my mum would buy them and cook for us. It has been more than 10 years since I last remembered her cooking this. This blog post must be so honoured to be featuring this!

Method:

1) Soak the shell fish in salt water to make them “spit” out the sand inside their shells.
2) Cut chilli padi, spring onions, garlic and ginger.
3) Heat up wok with oil and throw in the ginger and garlic bits.
4) Once fragrant, throw in the shell fish and stir.
5) Add soy sauce, hua diao wine, sugar and some water (or chicken broth). Do not add salt as the shell fish are salty in nature.
6) Add in the spring onions and chilli padi and stir.
7) Cover the wok and simmer for a while.
8) Remove from heat and serve.

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