Ingredients :-
500g clams or lala
1 angled loofah or petola (about 400g, pare off skin, cut into pieces)
1 teaspoon minced garlic
15g dried shrimps (soaked, chopped)
1 inch young ginger (sliced)
2 tablespoons medlar seeds or kei chi
1.5 litres (1500ml) water
Seasoning :-
Some salt
1 tablespoon Chinese cooking wine
1. Put clams into a big bowl. Add in water to cover, add in one spoon of oil and one teaspoon of salt. Soak clams for 30 minutes. It will spew out sand after this soak. Drain off and soak in another rinse of fresh water for 15 minutes. Drain well, set aside.
2. Heat a wok with a little oil. Saute garlic, ginger and dried shrimps. Add in angled loofah and fry. Pour in water and boil till loofah has softened.
3. Add in no.(1), cook till clams open. Add in medlar seeds, seasoning and taste before dishing up.
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