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 ~

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I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago. So I got hold of my old file of recipes and finally managed to retrieve it. I did it recently and must say that I'm satisfied with the result. The texture of the Pau was soft and a bit chewy, wholesome and filling too. Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

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