'Kam Heong' means fragrant, be it lala, pipi or clams, they are the same. I love these, more so if they're done with chllies, spicy but then again it's artery-clogging. So, I just console myself, dig in first, and swim more later!
Wash and blanch the clams in hot water for just a short while. Dish out and drain.
Heat up the wok with some oil, bird eye chillies, garlic, ginger and dried shrimps.
Toss in some home grown curry leaves, stir-fry, then toss in the blanched clams. Then you'll get this ......
This is real yummy, I can gobble up this whole plate all by myself!
- 1 Kg clams
- 40 gm dried shrimps - washed and chopped
- 20 gm garlic - chopped
- 10 gm ginger - chopped
- 2 bird's eye chillies - cut
- curry leaves
- 3 tsp sugar
- 1 Tbsp dark soya sauce
- 2 tsp tau cheong/preserved bean paste
- 2 Tbsp oil for frying
- Salt to taste
- Heat up a pot of water and while waiting for it to boil, wash the clams a few times to get rid of dirt. Drain and set aside.
- Blanch the washed clams in the boiling water for a short while, dish out, drain.
- Heat up oil in a wok, stir-fry the garlic, ginger, dried shrimps, chillies and curry leaves.
- Add in the preserved bean paste and stir-fry till fragrant.
- Add in the blanched clams, sugar, dark soya sauce and salt to taste. Sprinkle in some water if necesary.
- Once all the clams have opened up, this dish is ready.
- Dish out onto a plate.
- Serve hot with rice or eaten on its own.
Join me ! ......... mmmm