Tuesday, October 16, 2007

Stir fry Clam with Bulgogi sauce

Was craving for spicy la-la few weeks ago, so use the balance bulgogi sauce in the fridge to cook this easy to cook and taste delicous dish.
I add some shredded ginger to blanch the clam in order to make sure the sand in it was clean thoroughly. Then saute some chopped garlic with a little oil and pour the clam back to the wok and add in bulgogi sauce, 1 tbsp water and 1 tbsp wine. Let the clam simmer for a while till the clam are all cook and dish up.


1 comment:

Jessie Chua said...

hi jen
this is my favourite
yummy yummy