Claypot Lala Tang Hoon

Chinese
Mains
Noodles
One-pot
Seafood

Easy Level:

Cook Time:

Servings:

1-2 Pax

 

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

Adjust Servings
US / Metric

Claypot Lala Tang Hoon

0.00
clove
clove
Garlic
0.00
clove
clove
Garlic
0.00
g
g
Ginger
0.00
g
g
Ginger
0.00
Chili padi
0.00
Chili padi
0.00
g
g
Batik clams
0.00
g
g
Batik clams
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
Dashi packet
0.00
Dashi packet
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
tbsp
tbsp
Vegetable oil
0.00
tbsp
tbsp
Vegetable oil
0.00
g
g
Tang hoon, soaked
0.00
g
g
Tang hoon, soaked

Garnish

Fried garlic
Fried garlic
Coriander
Coriander

Steps

1

Wash your clams and discard any ones that are open.
Wash your clams and discard any ones that are open.
Mark as completed

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.
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.
Mark as completed

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!
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!
Mark as completed

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.
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.
Mark as completed

5

Once fragrant, add in your clams and Shaoxing wine. Let it boil for 30 seconds, then add in your soaked tang hoon and dashi before covering the lid.
Once fragrant, add in your clams and Shaoxing wine. Let it boil for 30 seconds, then add in your soaked tang hoon and dashi before covering the lid.
Mark as completed

6

Let that go for about 3 minutes, or until all the clams are opened.
Let that go for about 3 minutes, or until all the clams are opened.
Mark as completed

7

Garnish with some fried garlic and coriander and you’re good to go!
Garnish with some fried garlic and coriander and you’re good to go!
Mark as completed

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