Thursday, May 21, 2009

Kepah @ clamp chowder

kepah @ clamp chowder fresh from the seashore
very easy to cook this kepah, rinse it with running water,
chopped 1 clove of garlic and some ginger to taste,
fried it without any water or salt ... cover-up your wok
then approx 15min, it's ready to serve ...
you can add some Pagoda Brand Hua Tiaw chinese
yellow wine to extend the flavour..
bloody delicious any tom dick and harry should try
now i need to find more kepah because it's in
demand in my kitchen .... wakakakakkaka
really bohausiaw ....

P/S my friend 9W2ACC (Robin) assist me on the
english name *clamp chowder* thanks mate !

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