Sup Lala Bihun

Rice Vermicelli in Superior Lala Soup


• 500g lala / clams, soaked in salted water for 30 minutes, drained
• 150g EKA FATIMA BIHUN, soaked for 20 minutes to soften, drained
• 2 tbsp oil
• 5 slices ginger
• 800ml chicken stock
• ¼ tsp salt
• ½ tsp pepper

• 1 stalk spring onion,
cut into short lengthwise
• 2 red chillies, sliced
• Fried garlic oil

Cooking Method

  1. Heat up oil, saute ginger and spring onion stem till fragrant, add in lala (clams) and stir-fry till well mixed.
  2. Pour in stock and bring to a boil, season with salt and pepper and cook till lala are opened up.
  3. Add EKA FATIMA Bihun and cook for 2 minutes.
  4. Garnish with spring onion, red chillies and fried garlic oil. Serve immediately.

(Serves: 2-3)

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