Claypot Lala Tang Hoon

Chinese

Mains

Noodles

One-pot

Seafood

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For this claypot clams with noodles, we’re using these awesome Batik clams – you might know them “kerang batik” in Malay. These little guys bring a sweet and briny flavour that totally amps up any dish they’re in, whether it’s a soup, stir-fry, or curry.

This dish starts with a flavour powerhouse: garlic, ginger, and chilli. They come together to give the soup a punchy depth, creating that irresistible umami taste that we all know and crave.

We then pull out all the stops for the soup with ingredients like Shaoxin wine, dashi soup, and tang hoon (glass noodles). Together, they take this dish to a whole new level of shiok.

Plus, cooking this dish in a claypot spreads the heat evenly, leaving you wanting another bowl every time.

Ingredients

Steps

1

Wash your clams and discard any ones that are open.

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2

In a small saucepan, bring the water to a boil and toss in your dashi packet - let it soak for 5 minutes or as instructed on the packaging.

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3

Slice up your garlic, ginger and chillies to prepare for this dish - it’ll happen quite quickly so it’s good to have everything ready!

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4

Heat up on your claypot on medium high heat, and add in your oil. When it starts to smoke, add in your sliced garlic, ginger and chili and fry till fragrant.

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