The clams were selling for 25 cents per 100g at the NTUC supermarket that I bought a bag for $3.50.
Wash the clams thoroughly and soak them in a basin of salt water till ready to cook. The clams were stir fried over high heat in sambal and black tau-cheo sauce. Cover the wok and cook till clams are all open.
We have simple and easy to prepare food on normal day due to my working schedule as I come home around 7pm. By the time we settle down for dinner it usually past eight. Normally dishes are 1 veg, a fish, a soup and a salad. I will pamper my family on weekend, either dine out or prepare more elaborate meal.
2 slabs of spare ribs was prepared and consumed during the weekend.
Light and dark soya sauce
Salt & sugar
half cup orange sauce
2 tablespoons tomatoe sauce
1 tablespoon oyster sauce
2 tablespoon rice wine
1 tablespoon ginger juice
10 gloves of mashed garlic
squeeze of lemon juice or sweet plum sauce
Mix well and rub over meat. Leave to marinate and keep refrigerate till ready to grill.
When meat is cooked, brush honey over ribs and grill over high heat for 1 min.
Beat eggs until thick and frothy. Gradually add the sugar lemon rind. Continue beating for 2 mins. Combine ground almonds and baking powder. Gradually sift half over egg mixture and incorporated at low speed. When smooth incorporate the remaining almond mixture in the same way. Transfer half of almond mixture to a greased and lined cake tin.
Use up the balanced cherry syrup to make jelly. Drain the cherries. Arrange half over the mixture, cover with the remaining almond mixture. Then add the remaining cherries. Bake in oven for 1 hour.
Boil the syrup with sugar and add in 2 leaves of gelatine. Pour in the mould to set.