關於 ginger clam soup ，我們在網路上蒐集到這些相關的討論、資訊與評價

Chor Yat is Vegan Day for son & the daddy also want his favourite seafood dish too! 😋😋😋
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Loh Hon Chai is a festive CNY dish consisting of a large variety of vegetables such as Chinese Cabbage, Kobis, Carrot, Leeks, Shiitake Mushrooms, Shimeji Mushrooms, Button Mushrooms, Vermicelli, Tofu Pok, Foo Chok & Black Moss (Fatt Choy) to be cooked with 2 variety of Fermented Beancurd (Red + Brown) + Garlic. :-)
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The Drunken Clam Soup, on the other hand, is such an easy & probably the fastest dish to cook in less than 5 mins. Fry garlic, ginger + chilli padi till fragrant, add -in clams, kasi fry-fry & add water to boil till fragrant. Seasoned with salt, light soya sauce, pepper & Chinese Wine for the added aroma! :-)
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So dinner today with Loh Hon Chai & Drunken Clam Soup for both boys. 😍😍😍
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#FollowMeToEatLa #Vegan #Seafood #DudukDiamDiam #StaySafe #DudukRumah #FightCovid19

What's Cooking Today? Auntie Lilly cooked DRUNKEN CLAMS SOUP WITH GARLIC & GINGER for dinner yesterday with the Asari Japanese Clams I ordered from Chong U Long Fishery CULFISHERY last week. 😋😋😋
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Absolutely fresh & succulent clams - Pre-Washed & Vacuum-packed; ready-to-cook making it so easy to prepare for direct consumption taking away all the tedious works of washing or rinsing + soaking in salt water to remove the sand. 👍👍👍
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You can also cook-up this easy & simple clam-licous dish prepared with Ginger, Garlic, Chilli Padi, Wolfberries (Kei-Chi), Scallions & lot of Shaoxing wine for that extra kick!
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Shop Now & To Order, just WhatsApp Culfishery at:
wasap.my/60102172172
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#FollowMeToEatLa #仲佑龙鱼行 #chongulongfishery #culfishery #DudukDiamDiam #StaySafe #DudukRumah #FightCovid19 #Seafood #Delivery #Fishery #Fresh

What's Cooking Today? Auntie Lilly cooked DRUNKEN CLAMS SOUP WITH GARLIC & GINGER for dinner yesterday with the Asari Japanese Clams I ordered from Chong U Long Fishery CULFISHERY last week. 😋😋😋
.
Absolutely fresh & succulent clams - Pre-Washed & Vacuum-packed; ready-to-cook making it so easy to prepare for direct consumption taking away all the tedious works of washing or rinsing + soaking in salt water to remove the sand. 👍👍👍
.
You can also cook-up this easy & simple clam-licous dish prepared with Ginger, Garlic, Chilli Padi, Wolfberries (Kei-Chi), Scallions & lot of Shaoxing wine for that extra kick!
.
Shop Now & To Order, just WhatsApp Culfishery at:
wasap.my/60102172172
.
.
.
#FollowMeToEatLa #仲佑龙鱼行 #chongulongfishery #culfishery #DudukDiamDiam #StaySafe #DudukRumah #FightCovid19 #Seafood #Delivery #Fishery #Fresh

買 Cuisinart美膳雅 美味蒸鮮鍋
按這裡→https://lihi1.com/mZoBU

鮮蒸透抽
材料：
透抽4條 neritic squid
薑絲適量 ginger qs.
蒜片少許 garlic qs.
辣椒片少許 chili qs.
蔥花少許 scallion qs.
調味料：
糖少許 sugar qs.
醬油1大匙 soy sauce 1tbsp.
米酒1大匙 cooking rice wine 1tbsp.
醬油膏1大匙 thick soy sauce 1tbsp.
作法：
1.透抽洗淨，表面劃刀後，擺入蒸鮮鍋中。
2.調醬汁：將所有調味料調勻，為海鮮蒸醬汁。
3.將蒸醬汁淋在透抽上，再鋪上薑絲、蒜片、辣椒片。
4.蓋上蓋子，選擇〔海鮮〕模式，時間調為12分鐘。蒸至運轉結束。
5.開蓋後，撒上蔥花即可直接上桌。

蒜泥蒸蝦
材料：
蝦14尾 shrimps
蒜末100g garlic
辣椒末5g chili
蔥花適量 scallion qs.
調味料：
鹽少許 salt qs.
醬油膏2大匙 thick soy sauce 2tbsp
米酒2大匙 cooking rice wine 2tbsp
作法：
1.蝦先剪鬚、修腳，用刀開背，挑去腸泥，再將開口略壓扁定型。
2.調醬汁：將蒜末、辣椒末和所有調味料調勻，為蒜泥蒸醬汁。
3.將作法1的蝦排放在蒸鮮鍋中，淋上蒸醬汁。
4.蓋上蓋子，選擇〔海鮮〕模式，時間調為8分鐘。蒸至運轉結束。
5.開蓋後，撒上蔥花即可直接上桌。

清蒸鮮魚
材料：
鮮魚1尾 fish
薑片適量 ginger
蔥段適量 scallion
薑絲少許 ginger
蔥絲少許 scallion
辣椒絲少許 chili
調味料：
A
米酒少許 cooking rice wine qs.
鹽少許 salt qs.
B
蒸魚汁3大匙 Steamed fish soup 3tbsp.
醬油1大匙 soy sauce 1tbsp.
香油1茶匙 sesame oil 1tsp.
作法：
1.鮮魚兩面劃刀。抹上適量米酒、鹽。
2.將魚擺入蒸鮮鍋中，鋪上薑片、蔥段。
3.蓋上蓋子，選擇〔海鮮〕模式，時間調為15分鐘。蒸至運轉結束。
4.開蓋，取蒸出的鮮魚湯汁3大匙，與醬油、香油調勻，為鮮魚淋醬。
5.挑去蒸過的薑片、蔥段，淋上鮮魚淋醬，最後擺上蔥絲、薑絲、辣椒絲即可直接上桌。

酒蒸蛤蜊
材料：
蛤蜊1200g clam
蒜末25g garlic
蔥花20g scallion
九層塔少許 basil leaves qs.
調味料：
米酒3大匙 cooking rice wine 3tbsp.
作法：
1.蛤蜊充分吐沙後，沖洗乾淨，放入蒸鮮鍋中。
2.淋上米酒，撒上蒜末、蔥花。
3.蓋上蓋子，選擇〔海鮮〕模式，時間調為15分鐘。蒸至運轉結束。
4.開蓋後，撒上九層塔即可直接上桌。



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無印良品ご飯にかけるシリーズ　無印良品新商品
無印良品　レトルト
ジョブチューンでも紹介されました

8月26日発売
ごはんにかける　あさりと生姜の深川飯 140g（1人前) 消費税込290円
Clam & Ginger Fukagawa Meshi
「あさりと人参、れんこんを、生姜をきかせた合わせ味噌で煮込みました。
東京深川の郷土料理がお手本です。」

ごはんにかける　酸辣湯 160g（1人前）消費税込290円
Pork & Vinegar Hot and Sour Soup
「黒豚、たけのこ、きくらげなどの具材を大麦黒酢のまろやかな酸味を生かしたスープで煮込みました。
中国の郷土料理がお手本です。」

9月16日発売

ごはんにかける　ルーロー飯 140ｇ（1人前）　消費税込350円
Lurou Fan
「豚ひき肉、たけのこ、きくらげを、八角や生姜、オイスターソースを使った甘辛いタレで煮込みました。
台湾の屋台料理がお手本です。」

ごはんにかける　ユッケジャン 180g（1人前）　消費税込290円
Korean Beef & Vegetable Soup for Rice
「牛肉の細切り、豆もやし、ぜんまいなどの具材を唐辛子やコチュジャンの辛みを生かしたスープで煮込みました。韓国の郷土料理がお手本です」

ごはんにかける　180g（1人前）胡麻味噌担々スープ　消費税込290円
Sesame Seeds & Miso Soup for Rice
「豚ひき肉を白胡麻のコクと豆板醤の辛味を生かしたスープで煮込み、花椒(ホワジャオ）油の香をきかせました。中国の郷土料理がお手本です」

ごはんにかける　ガパオ　150g（1人前）　消費税込350円　※新商品
Gapao
「鶏ひき肉とたけのこを炒め、バジルと一緒に魚醤やオイスターソースで甘辛い味に仕上げました。
目玉焼きを添えて食べるのもおすすめ！」

ごはんにかける　バクテー　150g（1人前）　消費税込350円　※新商品
Bak Kut The
「豚ばら肉と大根を、八角、シナモンなど９種類の香辛料と、生姜やにんにくを加えたスープで煮込みました。
マレーシア料理の郷土料理がお手本です。」

#無印良品
#無印良品新商品
#ご飯にかけるシリーズ
#ルーロー飯
#無印良品レトルト

We got the inspiration to make this SUPER EASY Clams w/ Vermicelli in Ginger Wine Soup 姜酒蛤蜊米粉汤 after we saw a short introduction of a stall (should be known as Lai Foong) in Klang Valley selling a similar dish. This recipe is perfect for December - a month of cool rainy season in Singapore.

See the ingredient list below for your easy reference.

Before we go on, we would like to give special thanks to La Gourmet for letting us try their super good and durable cast iron wok as well as their stock pot. If you are getting a cast iron wok, too, please remember to treat the wok first before using. Here's how we treated ours: https://youtu.be/IrBPg0Ymq-4

If you like to buy La Gourmet wok and pot, head up to Robinsons, Tangs, Metro, Takashimaya, OG, BHG etc in Singapore to get one for yourself or your loved ones. Those staying in Malaysia can also get the pan from most leading departmental stores in the country.

Hope you can recreate this easy recipe in the comfort of your home. Thanks for dropping by our channel.

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Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 3 or 4

Soup stock - boil and simmer for 1 hour
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2L of water
1kg of chicken feet - blanched & washed
100g of dried anchovies - washed
20g of sliced ginger

Other ingredients
150g of rice vermicelli - boiled (you can also boil it directly in the soup instead)
2 tablespoons of sesame oil
30g of ginger - julienne
4 stalks of spring onion
1.5L of soup stock
1kg of venus clams
1/4 cup of Huatiao Shaoxing wine (Chinese cooking wine)
1 tablespoon of light soya sauce
0.75 teaspoon of salt
1/4 teaspoon of sugar
A few dashes of white pepper

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If you like this recipe, you might like these too:

Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI

Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!