Serve with a scoop of vanilla icecream and decorate with red currant and blueberry. Place a mint leaf on top. Serve.
Sauteed Bamboo Clams with Minced Garlic, Mushroom in Soya and Hua Diao Wine
To bring out the sweet flesh of the tubular bambook clam, pair it with spicy sauces and avoid citrusy, acidic juices.
Black Pepper Lump Crabmeat in Pie Tee Shells with Macadamia Nuts
Put an oriental spin on the classic comfort broth, with the addition of bright tones of lemongrass, kaffir lime and dill.