Lala in anchovies soup, with a hint of spiciness from chili padi. Homey dish for a cool or rainy dinner.

It is easy to prepare by just putting the ingredients into the pot and bring it to a boil.

A simple dish for seafood lovers.

Modified this menu after referring to the ThoKohMakan. 🙂

Lala Soup 上汤拉拉

Lala in anchovies stock with a hint of spiciness

Prep Time 20

Cook Time 30

Course Soup

Cuisine Chinese

Servings 4 people

1 kg Lala Clean it by soaking in slightly salted water
1 tbsp Anchovies powder / anchovies Prefer to use boiled anchovies stock
0.5 liter Water Reduce the amount if not using anchovies stock as the soup base as the soup will be bland
4 cloves Garlic Finely cut it
1 tbsp Wine Can be rice wine, Hua Diao, etc.
3 slices Ginger Cut in thin slices
3 pieces Chili Depending on the preferred spiciness
1/2 cup Coriander and spring onion For garnishing
1 tsp Salt and pepper To adjust according to the taste
1 tsp Oil To saute the garlic and ginger

Prepare anchovies stock by boiling anchovies in water for at least 15 minutes. Use anchovies powder as alternative. Keep the stock in separate bowl/ pot
Saute garlic, ginger and red chili with oil to bring out the taste
Add lala and follow by the soup base
Bring the soup to boil and put in the wine. Optional to add salt and pepper according to taste
Serve the lala soup in bowl and garnish with coriander / spring onion