July 18th, 2007 at 9:18 pm
The Lala That Got Me Cleavage
—–Original Message—–
From: Me
Sent: Tuesday, July 17, 2007 2:42 PM
To: Happy Feet
Subject: how to cook lala
Dear Happy Feet,
Today my mom cooked “Seong Tong Lala”. I am heavier by 1 kg by the time I went back to office to work after lunch.
So I am writing now to tell you how you wash the lala before cooking.
I was right.
Wash the lala. Then use some coarse salt to rub on the lalas. Then, immerse them in water for a few hours. If you wanna cook them for lunch, you can do this in the morning when you wake up.
The mud from the lala will come out automatically when you immerse them in water with salt.
Rinse a few times till you think it’s clean lah. if the shell of the lala looked black and rotten, throw them away.
For the soup – my mom use chicken broth. She just put some chicken bones and boil as soup.
Subsequently, put some thinly sliced ginger and wolf berries (Kei chi) into the soup. Let it simmer for awhile.
Then, add in the lala. It can be cooked real fast – so no need to over boil it. One thing about cooking lala, you don’t have to worry about it being overcooked.
Turn off the stove. Add in some Chinese wine to taste and sprinkle some cili padi and finely chopped spring onions on it and stir.
Its then ready to be served.
Hope this helps.
…. And while eating lala today… I discovered that I actually have cleavage when I accidentally drop the shell into my blouse.
Me
* Mom advised to add some sifu into the soup – ajinomoto.