Since more and more people have become interested in cooking for their families, we are delighted to have Frankie Wong, Head Chef of The Wings 3A Clubhouse Restaurant, demonstrate two delicious dishes: Spaghetti alle Vongole and Lime Mint Detox Soda.
Ingredients of Spaghetti alle Vongole (2 servings):
| Clams (sand clams or big clams preferred) | 0.5kg |
| Spaghetti | 150g |
| Garlic | 4 |
| Lemon | 0.5 |
| Butter | 30g |
| White wine | 80ml |
| Chicken soup | 150ml |
| Black pepper | Small portion |
| Salt | 3 teaspoons |
| White vinegar | 2 teaspoons |
Method:
- Wash the clams and soak them in salty water with white vinegar for an hour to purge the sand
- Set aside the chopped garlic and squeezed lemon juice
- Do not rinse the spaghetti with cold water to keep it from becoming too soft
- Sauté the garlic in butter, and add the clams, white wine, lemon juice, chicken soup and black pepper
- Cook until the shells of all the clams are open, add the spaghetti, and cook slowly for 2 minutes. The dish is ready to serve
Lime Mint Detox Soda (2 servings):
| Green apple | 1 |
| Green grapes | 10 |
| Cucumber | 1 |
| Celery | 1 |
| Lime | 2 |
| Mint leaves | 5g |
| Honey | 60g |
| Ice granules | Suitable portion |
| Soda water | 1 can |
Method:
- Use a blender to squeeze the juice from the green apple, cucumber and celery
- Add lime juice with honey to the mixture
- Put ice granules and chopped mint leaves into a glass
- Mix the Lime Mint Detox with iced soda water, and it is ready to serve
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