Chinese Style Lala/Clams
To make (ingredients as per taste):
soak and rinse 1/2 kg lala thoroughly.
Gently mix with 1 tsp ginger paste and 1 tsp garlic paste.
Add in a pan with
smashed chillies
curry leaves, salt and
enough water for gravy.
Simmer till lala opens up. Combine in oyster sauce and sweet soy sauce.
Stir and off the heat.

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Tomyam fish.
Score fish on both sides, rub
1 tsp cornflour,
1 tsp rice flour,
1 tsp turmeric
and salt over fish.
Fry, place on plate with daun kaduk (optional).

Tomyam sauce:
heat 3 tbsp oil,
fry sliced onion(1), sliced lemongrass (1) with 1 1/2 tbsp ready made tomyam paste.

Add sliced cherry tomatoes (4), stir, add 1 piece palm sugar, season with salt, pour 1 cup water, simmer, add sliced lime leaves (4), stir and tip over fish.

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Crispy Fried Oyster Mushroom Flour mixture:
1/2 tbsp rice flour
1 tbsp cornflour
2 tbsp all purpose flour
1 tsp cumin seeds
1 tsp turmeric powder
2 sprigs coriander leaves
2 sprig spring onion
salt
enough water.
Mix all together.

Add in 1 packet grey oyster mushrooms, stir, mix and fry in batches.
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Fa Sang Woo (Chinese peanut sweet dessert).
Roast/pan fry peanuts till crispy, remove skin.
Blend with water for a thick consistency.
Pour in a pot,
add 2 tbsp butter, sugar (as needed),
1 handful soaked
and split red dates.
Heat through and sprinkle roasted black sesame seeds over (optional).
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