Sorry for the long absence. Auntie Dolly has been travelling. I went to Switzerland, London and then Kyoto and Osaka. Now back to cracking my head for new recipes. Actually, I have cooked this before but what made me decide to cook it again was when I saw these huge clams at Sheng Siong Supermarket.
Ingredients - for 3 to 4 persons
Venus Clams - steam till cooked (do this just before noodle is ready so as to keep warm)
11/2 kg flat yellow noodles
6 to 8 big prawns peeled leaving the tail
2 squids washed and cut into rings
Roast Pork, sliced
Long cabbage
Ikan bilis for stock
Chicken stock - buy the Swanson chicken stock
Oyster Sauce
Pepper
Black Soya Sauce
Sugar
Salt
Cornflour mixed in a little water
Garlic minced
Method - Preparing the stock
Heat oil in wok, fry garlic and then add ikan bilis
Add water to make stock.
Cook on slow fire for about 15 mins. Drain the soup and discard the rest
Pour stock in pot and bring to a boil
Add cabbage and boil till soft
Heat oil in wok, fry minced garlic till golden brown and remove including oil (this is to garnish the clam)
Heat oil in wok, fry some garlic, add prawns and then squid. (do not overcook)
Remove from wok.
Heat oil in wok, pour the ikan bilis stock and vegetables
Add some chicken stock
Add in oyster sauce, pepper, black soya sauce, salt, sugar
Add noodles and simmer for about 10 mins
Taste and adjust seasoning
Add cornflour mix, then the prawns, squid and roast pork
Dish out. Sprinkle the golden brown garlic and oil onto each clam and place on top of the noodles.
