Skip to main content

Seafood Vermicelli

Sometime ago, while dining in a restaurant in Melbourne China town, my friend suggested that we order a La-la dish.  Then I found out that La-la, known in Malaysia is referred to as Pi-pi in Aussie land.  Well, be it La-la or Pi-pi, to me 'Clams' is more appropriate and better understood.
Now, back to this one-dish meal, it's easily prepared and very tasty, especially the soup ..... slurp, slurp to the last drop.  For the health conscious, round it up with a hot cup of Green tea, which may help bring down the cholesterol level after consuming such delicious crustaceans.




 tasty prawns, fish fillet, good old La-la and  some greens.
indulging once in a while, is acceptable .....




mmm ...... isn't it tempting ...... try me




a must have .....
 some freshly chopped chilli padi/birds' eye chillies
and garlic to go with it


Recipe for Seafood Vermicelli

Ingredients
300 gm Chicken bones to make stock
8 cups of water
300 gm Fish fillet
300 gm Prawns
300 gm Clams
200 gm Bok Choy
Rice vermicelli for 3 servings
Some Chilly Padi/Bird's eye Chillies
3 pips of Garlic
Light Soya Sauce
Salt to taste

Seasoning for Fish
20 gm young ginger cut into strips
2 Teasp Sesame Oil
1/8 Teasp Pepper
1/4 Teasp Sugar
1 Teasp Light soya sauce
1/2 Teasp Salt
Dash of Pepper

Seasoning for Prawns
1 Teasp Salt
1 Teasp Sugar
Dash of Pepper

Garnishing
Fried chopped Garlic

Method

Cook the chicken bones with the 8 cups of water for about half an hour.
Add salt to taste
Wash  clams thoroughly to clear of mud
Soak in salt water
Marinate fish fillet, prawns with the above seasoning
Set aside
Soak the rice vermicelli in water, set aside
Cut up the vegetables into bite size
Boil some water and cook the vermicelli
Drain off water and dish into bowls
Heat up the soup, add in the vegetables
fish fillet, clams and prawns
Scoop up soup into the bowls of vermicelli
Top up with  fish fillet, clams and prawns
Garnish with fried garlic
Serve immediately with chopped bird's eye chillies and garlic

~  Enjoy  ~


Labels:

Comments

  1. AnonymousOctober 24, 2013 at 10:38 PM

    How many does this serve?

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 24, 2013 at 11:16 PM

      About 3 servings and of course also depends on how much one can eat.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe