Smoky Wok

The weather has been very unforgiving lately - the sweltering heat in Malaysia right now is almost unbearable.  I have succumbed and I have been feeling under the weather since the past few days but I digress.  Today's feature is an exceedingly simple stir-fry seafood dish and the seafood of choice today is squid.  This dish is made easier by the use of one of my favourite sauces from Yuen Chun, their Thai stir-fry sauce which really makes life that much easier.  This is a tangy and spicy sauce that goes well with most seafood and can also be used creatively as a base for pizza or even a Thai style 'bolognese'. 



As with most stir-fries, I advocate the use of a Chinese steel wok for that increasingly recognised 'wok hei' or wok breath which totally adds another dimension to an otherwise simple dish.  All you need is some garlic, lemongrass and some bird's eye chili peppers (and well, of course the squid) and you're good to go!  A perfect dish that goes so well with hot steamed rice and which can be whipped up on lazy weeknights.



This post is a part of my Yuen Chun Recipes, an ongoing project on this blog.

It's the weekend again! Time really flies huh? Anyway, today's feature is a simply delicious dish of spicy stir-fried la la or bamboo clams - a kind of clams mainly available in South East Asia.  As you can see, the pattern on the shells of these flattish clams resemble a bamboo-like pattern but I really have no clue why these sweet-tasting shellfish are called 'la la', if you have an idea, do let me know!  For such fresh clams, preparation is very quick and rather easy - for today, I am pleased to announce that I was given a bottle of Yuen Chun's new product, spicy taucu (bean paste) which made the cooking even easier.