Lala is a delicious when cook in a simple stir-fried way. But lala has a lot of mud sticking around its flesh. You have to make sure the lala are fresh when you buy. Soak lala in water for 10 minutes and rinse. Big size lala is better which has bigger flesh. I use the small mango, the one that use in rojak.
Ingredients:
500 gm big lala. rinsed and cleaned
3 small mangoes, cut into strips
1 tablespoon black bean, washed
2 tablespoon bean paste or tau cheong
2 fresh cillies
3 small oinions
1 bulb garlic
3 dry chillies, cut into 1-inch strips
1 big onion, cut to wedges
a few strips of ginger
2 tablespoon cooking oil
3/4 hot cup water
5 stem of kuchai (kau choy) cut into 1-inch long
salt and pepper to taste
Method:
Lala cleaned and mangoes cut into strips. Put aside. Mince black beans, tau cheong, small onions, chillies and garlics. In a wok, add oil and fry the minced ingredients, ginger strips and dried chillies until fragrant. Add water and mango strips, stirring to mix. Simmer for a minute. Add the lala and mix evenly with the gravy. Cover with a wok cover for 5 minutes. Leave up cover and stir . Make sure the lala are all fully open. Sir in a little cornflour with water to thicken gravy. Add salt and pepper to taste and sprinkle kuchai strips, mix and scoop on a serving dish.
