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Lala cooks lala.. which one is the cutest? Both fabulicious I must say! Hahaha.
So normally I fried lala with chili padi, garlic, onion and ginger slices. This time I just want to be adventurous and try blending all those ingredients with loads of basil leaves into a paste to cook and add my soya noodles in. Western ala Asian. Why not. Life is more fun that way kan!?

Ingredients :
. 1kg of Lala or any kind of clams
. 2 packs of basil
. chili padi - 5 to 7 pcs (put more if you like sizzling hot)
. one whole garlic
. one whole onion
. some ginger
. cut spring onions for garnishing or cook towards the end
. salt
. soy sauce
. oyster sauce
. cooking wine
. white pepper
. water
. oil

Add- on : Western pasta or any noodles or glass noodles

My kids love to eat lala. Lala always said WHY COOK ME, WHY EAT ME.. cute kan! She even told me : " Mama I am so famous, lala food, Lalamove, Lalapot, Lala this and that everywhere!" Me replied : ".............True" Hahaha Have a great evening all.

Look to the bright side, there is always a way out. Stay positive and be kind.
#KitajagaKita #Melcares

#Melindalooi #Melcooks #Lalacooks #Fashioncooking #Couturecooking #Melindalooirtw

Both Lala and myself are wearing @melindalooirtw. Whatsapp Personal Shopper at +60122940298 or link in Bio to KITA collection for what Lala is wearing- a reversible vest. I am wearing a baju pesak labuh from Raya 2021 collection. #SupportLocal

Call Peter Low at +60122115586 if you want freshly hand picked lala or any seafood. He will deliver to your doorstep safe and sound. Very affordable prices too. #BuyLocal #weHelpEachOther

Yong Tau Fu 酿豆腐 is a well known dish in the Hakka cuisine. It is a unique Chinese dish that is made of pork(originally), mackerel fish, tofu, and a variety of soy products and vegetables. Today, I am going to show you how to make Mel's style Yong Tau Fu and the various ways to use the stuffing/paste.

Because Max doesnt like fish, I am preparing the chicken version for him. It is not normal at all, but it works. We have also made brown rice Chee Cheong Fun and bean sauce to go with them.

As a child, growing up seeing my Poh Poh heating the chop board so hard with the fish paste, I was curious what she was doing. Luckily I still remember how she did it. I tried some years ago and started to add ingredients to make them more interesting.

Ingredients for the stuffing/fish paste:
. 1 mackerel fish with head and tail
. 1 kg Minced Chicken (if you plan to stuff the fish and make fishless YTF)
. chopped water chestnuts
. chopped onion
. shredded carrots
. chopped spring onions
. mashed garlic
. mashed ginger
. chopped coriander
. chopped shiitake mushroom
. oyster sauce
. soy sauce
. white pepper
. sesame oil
. salt
. 1 strip of salted fish in oil

For the vegetable and tofu for stuffing, you can get any kind of fried tofu, beancurd skin, hard tofu, bell pepper, big red and green chilis, lady fingers, eggplants, normal size bittergourd (I didnt have it then), mushrooms and any possible vegetable that can hold the stuffing to try out.

You can actually get the black bean sweet sauce from the market or just make your own.

Simplest Recipe Ingredients:
. 2 tbsp hoisin sauce
. 2 tbsp oyster sauce
. a bit of hot water
- Mix them all up and serve.

Once you stuffed the vegetables and tofu, you can pan-fry them like I did or steam them and then fry in pan again. Either way works.

Enjoy.

#Melindalooi #melcooks #Lalacooks #Fashioncooking #CoutureFood #Yongtaufu #melcares #Dressupathome

You may call Peter Low for the freshest seafood in town +60122115586, he will deliver to you.
Get your vegetables from Jack's market +60169280967, they will deliver. #SupportLocal

@Myla_aka_lala is wearing @Melindalooicouture & I am in @melindalooirtw

Please whatsapp +60122940298 for more info.

週間晚餐：韓式炸醬麵
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最近宅在家時間變多，有時追劇總會看到誘人可口的炸醬麵，應老公要求，我就來試著做做吧，又是一個零失敗的料理，只能說我們新添購的無水鍋太強大了
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簡單來說，韓式炸醬麵的精髓是那個黑麻麻的黑醬，只要醬對了，怎麼亂炒其實要失敗我覺得都很難，她有點像日本的味增醬概念，本身是偏鹹的醬料，所以在料理時，糖就不可少了
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我今天是用松阪豬來做主角，i know有點高級，因爲原本買的豬五花被我拿去做滷肉了，配角就是切丁的洋蔥、大黃瓜、馬鈴薯，反正想吃什麼蔬菜就切成丁丟進去炒，基本上黑醬放入後，所有食材都變成黑色色的了
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有些韓國阿珠嬤會用勾芡妙招來讓整個醬汁收乾，但我的無水鍋完全不需要，只要蓋鍋靜靜等待即可
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我料理喜歡用天然食材，因為我吃味精會心悸，本身對不ok食材我嚐了味道後，就會全身不對勁，可能我的身體就是最佳檢測器吧，所以太多添加物的料理食譜，我就敬而遠之了
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炸醬麵最後用切絲小黃瓜做點綴，真是棒極了，等待新家落成後，我要來開箱這幾個月收藏的廚具、碗盤了，嘿嘿，拭目以待
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#我的廚藝頻道
#韓式炸醬麵
#中華黑醬
#cookinglife
#cookingathome
#fashioncooking
#無水鍋
#無水鍋レシピ
#無水鍋料理