Continuing with another cooking recipe since we’ve been actively cooking more at the new house, here’s how I made my version of clams with superior soup, a pretty traditional style of making clam that is pretty simple and yet tastes mighty good so long as the clams are juicy and fresh.
You can use lala or clams for this, do make sure they’re fresh and alive. Soak the clams in salt water for at least an hour or so to let it “spit out” any mud/sand, then rinse them thoroughly before cooking.
fresh clams, and the ingredients for superior soup
- 1kg clams
- 3-4 pieces of tongkuai
- few small pieces of dried scallops
- 2 teaspoon wolf berries
- 1/2 bulb of garlic
- 5-6 slices of ginger
- 5-6 chili padi
- 2-3 cups water or soup stock
- 1 tablespoon cooking oil
soup cooked separately, then fry the garlic, ginger & chili first
- boil water with tongkwai, wolfberry, and dried scallops, use soup stock if available
- heat up cooking oil and fry garlic, ginger, and chili padi till fragrant
- add clams and fry for a minute
- add above prepared “soup”, and boil till all clams are opened
- add some salt for seasoning
While the above pictures look pretty nice, the dish was a bit of a failure due to the clams we bought being not particularly fresh, I cannot stress enough that you really need good quality clam for this dish.
Out of the many ways in egg preparation, the most challenging method must be the all elusive poached egg, and it is probably also the reason why they aren’t very popularly served.
A perfect poached egg has the yolk still runny with a hardened crust but no raw egg white at all. It is almost a boiled version of telur mata kerbau, expect much healthier and I reckon, tastier.
my first crack resulted this poached egg above
Over at Blogger MasterChef competition where I was invited as one of the judges (more on that in future post, I promise), the skills challenge for the contestants was preparing poached eggs.
Chef Ryan Khang did a demo on a simple way to prepare perfect poached egg, I tried and it worked perfectly. I am sharing this recipe. 😀
1. create vortex then pour egg in, 2. cook for 2 mins, 3. flip, 4. done
The “recipe” is very simple. Fresh eggs are preferred as the egg whites will be less susceptible to become separated from the yolk. Also, bigger does not mean better when it comes to egg. Eggs in room temperature is assumed in this method, otherwise you might have to let it cooked longer than described.
- bring water to boil in a saucepan or pot with water tall enough to cover an egg’s height
- add a couple tablespoon of vinegar, this is to prevent dispersion of the egg white
- crack egg into a cup first
- when the water is boiling, stir saucepan/pot to create a vortex
- add another tablespoon of vinegar to the cup with egg then gently pour the egg into middle of the vortex
- switch off the fire and let cook for 2 minutes
- slowly flip the egg over, covering the egg yolk and let it cook for another 2 minutes
- (alternate extra step) dunk the poached egg in water to remove vinegar taste
- ready to serve!
flipping the egg very gently
There you go, poached egg in less than 5 minutes. It is actually easier than it sounds, try this at home to get a hang of it, then impress your boyfriend/husband with a prefect breakfast (of course with bacon and toast together!)
interesting side note: my first experience tasting poached egg was at Kin Kin pan mee