Yen Can Cook ~ Clams in Superior Soup (Shiong Tong Lala)
Clams in Superior Soup or commonly known as Shiong Tong Lala, is a popular dish in any Chinese Dai Chow restaurants. Clams cooked in spicy herbal broth and served pipping hot with burner underneath is certainly a soul and tummy warmer for recent rainy evening. Ingredients needed are simple and my version was kind of simplified version without Dong Guai (Angelica sinensis) and chili.
Ingredients (Serve:3-4)
1kg clams, cleaned (refer HERE on how to clean the clams)
5-6 slices ginger
3-4 cloves garlic, minced
2 tablespoons Shaoxing wine/cooking wine
500ml water
Cooking oil
Salt to taste
Handful of wolfberries (but I forgot to put)
A few chilies/bird eye chilies, chopped (I omitted)
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Step 1: Heat up cooking oil in a skillet, stir fry garlic, ginger, and chilies till fragrant.
Step 2: Add in clams and continue stir fry for 1-2 minutes.
Step 3: Pour in water and simmer for about 2-3 minutes with lid covered or until all of the clam have opened.
Step 4: Add Shaoxing wine and woldberries, season with salt if necessary.
Step 5: Remove from heat and serve.
HAPPY COOKING! #stayhealthy
Looks tasty. 🙂 Makes me wanna cook some for the weekend.
Tekkaus, you just need to get some clams and I believe you have other ingredients ready in your pantry 😛
if the clams are fresh and sweet, count me in for one big bowl! 🙂
Sean, it’s frozen clams that I bought from FB live show, freshness was decent.
add some meesuah or meehin and you got yourself a breakfast!
KY, will do like what you suggested, perhaps not for breakfast but dinner 😛
Oh, I love siong tong la la….but I need more tong! 😉 Haha, I like it when you said you forgot to put in the goji berries. That has happened to me countless of times too when I forgot to put an ingredient in.