Siong Tong Lala (Clams in Superior Soup)

TheVianD

Jul 26

Fresh clean refreshing superior clams souP

LaLa (Clams) are shellfish/seafood delicacies. However, it is really difficult to get fresh live meaty Lala, and seriously, there is nothing more revolting than a plate of unfresh LaLa. While the cooking of Lala may be quick and simple, the real problem is cleaning them. If not done properly, you will end up with a dish with repulsive mud and gritty sentiments! However, when done right, U'll be rewarded with a dish of absolute deliciousness. For the Chinese, Lala is often steamed or stir-fried with different flavorings - here's a link to "Stir Fried LaLa (Clams) With Ginger & Taucu Paste". However, what is presented here is a little different and less popular version of "Siong Tong Lala (Clams in Superior Soup)" which is served in a bowl of flavorful delicious refreshing soup.

Refreshing clean natural sweetness bowl of goodnesS

absolutely delicious gingery umami slightly herbally soup with plum tender clams.

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Siong Tong Lala (Clams in Superior Soup)
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Ready : 20 mins[ Prep : 15 mins † Active : 05 mins † Excl Base Stock ]
Serves : Pair with other dishes
Generic : Boil/Simmer
Difficulty : Easy Printable Recipe

IngredientS

• Lala (Clams) – There are quite a few varieties of Clams out there that comes with different meat texture. Some are rounder in shape and have a tougher meat texture and some are a little longer oval in shape – The VianD's preference which has a softer meat texture, as shown in the image.
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• Fresh Aromatics – Finely chopped Garlic. Lots of sliced Ginger and Red Chili. Sliced or whole Parsely. Optional - one/two smashed Chili Padi (Bird's Eye Chili).
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• Dried Herbs – A small handful of Goji berries and some Dong Quai (Angelica Sinensis) bits. Both soak in warm water.
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• Broth (A very simple version) – Bonito flakes – A large handful. Ikan Bilis/Anchovies – A large handful - washed and drained.
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Seasoning
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• Salt, Sugar, Sesame oil, Shaoxing wine and Oyster sauce. All to taste.
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** ** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice, if saucier, add a little more liquid – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is "to taste the Seasoning" and get ur preference balance of flavors !!!

InstructionS

①

Cleaning and Preparing the Lala
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• Soak these shellfish in salt water for about 10-mins for them to release the mud and sand sediments. Then rinse a couple of times until the water runs clear. Drain and set aside.
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• And to keep it fresh right from the market, The VianD simply quickly blanch the Lala in boiling water with a piece of smashed Ginger and a little Shaoxing wine. Take it off as soon as the shell starts to open (not fully cooked). This way, U will maintain the freshness to a certain extent. U can then fridge it for later cooking.

②

Preparing the Base Stock (U can skip this and simply use water but if U want really good flavorful soup, U do this!)
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• In a pot, sauté the Ikan Bilis/Anchovies until fragrant. Add water and Dong Quai (Angelica Sinensis) bits and bring to a boil for a few mins, reduce the heat to low, and continue to simmer for 15 mins or so.
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• Add a bunch of Bonito Flakes and let gentle boiling for a min or two. Turn off the heat and let the Broth sit for another 5-10 mins. Sieve the broth and set aside.

③

Preparing the Soup
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• In a pot, sauté the Garlic and Ginger until fragrant. Add the pre-prepared broth and bring to boil for a minute or two, reduce the heat to low, and continue to simmer for a min or so, just to allow the Ginger to diffuse its flavors.
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• On medium/high heat, bring to boil again. Add the Clams, Goji berries, and Chili Padi, cover, and cook for about 2 mins or until the Clams fully open up. Kill the heat and let simmer for another min or so (DO NOT overcook else texture will be rubbery). Add all the Seasoning Ingredients and adjust accordingly. The Soup is done.

④

Searving
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• Serve immediately HOT!. U can either spoon out to an individual bowl or serve in a large bowl and let everyone serve themselves. A sprinkle of White Pepper and garnish with fresh Parsley. Again, serve HOT!

~~* EnD *~~

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