How to cook lala?
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We can eat lala outside mostly from the bbq hawker stall....
But if we buy back home, how do we cook it?
With white wine and olive oil?
With chilli paste?
With curry paste? -
imo seafood is best done simple and according to where it came from. for chinese styled seafood better not use olive oil it just doesn't suit the "asian-ness". try using veg or peanut oil maybe? fry with your usual asian aromatics like garlic and whatever else? hope that helps!
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white wine, garlic n olive oil
mix with pasta very nice -
Tink u hve to koe hw to clean it first b4 u cook it. Or else u will be eating sand instead... Cook hw nice oso useless.
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Do you know that when you buy the la la back from the mkt, they are still alive?
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How do I clean it? Soak in water?Originally posted by BlUe G@rF|eLd:Tink u hve to koe hw to clean it first b4 u cook it. Or else u will be eating sand instead... Cook hw nice oso useless. -
Soak in saltwater, for 15 min. Take out. Put back into clean saltwater again. Repeat a few times. it will be clean liaoz!
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I see.....but nowadays hard to buy lala from supermarket...NTUC...GIANT....COLD STORAGE......SHENG SIONG.....not selling anymore.....Originally posted by BlUe G@rF|eLd:Soak in saltwater, for 15 min. Take out. Put back into clean saltwater again. Repeat a few times. it will be clean liaoz! -
How do we know whether they alive? If we can't open them means they are alive coz their muscle still strong?Originally posted by Wanda:Do you know that when you buy the la la back from the mkt, they are still alive? -
They move.Originally posted by Machim:How do we know whether they alive? If we can't open them means they are alive coz their muscle still strong?
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well wat my mum do was to soak them in water for at leat an hour.
den she'll fried some chopped garlics and "dou ban jiang" in hot oil, den add the lalas in. fried for while til their shells opened up. den add finely chopped chillis for thhat extra punch.
i love it