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Thai Style Squid Recipe 泰式鱿鱼

Monday, April 30, 2012 | 7 Comments »

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'. 

Thai Style Squid

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.

Thai Style Squid

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

Spicy Bean Paste La La (Bamboo) Clams Recipe

Sunday, April 22, 2012 | Labels: , , , , | 3 Comments »

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.  


Spicy La La (Bamboo Clams)

For added fragrance, garlic, ginger and chili peppers were sauteed first till aromatic before a healthy dollop of bean paste was added together with the clams.  Do note that as the clams will release moisture as they are cooked, I usually give the clams a quick fry with oil before cooking with the other ingredients.  All in all, an extremely quick, easy and delicious seafood dish you can whip up anytime at home.  If you can't find la la clams where you are, manila clams are a great substitute.

Spicy La La (Bamboo Clams)

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

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