Skip to main content

Kam Heong Lala~Pipi~Clams


'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!

Ingredients
  • 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
Preparation
  1. 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.
  2. Blanch the washed clams in the boiling water for a short while, dish out, drain.
  3. Heat up oil in a wok, stir-fry the garlic, ginger, dried shrimps, chillies and curry leaves.
  4. Add in the preserved bean paste and stir-fry till fragrant.
  5. Add in the blanched clams, sugar, dark soya sauce and salt to taste.  Sprinkle in some water if necesary.
  6. Once all the clams have opened up, this dish is ready.
  7. Dish out  onto a plate.
  8. Serve hot with rice or eaten on its own.


Join me ! ......... mmmm

Comments

  1. I love seafood cook in Kam Heong style. Too bad we can't get this type of lala here and other clams are too expensive especially those with thick shells. Not worth eating it. So have to eat this only when I am back in Malaysia :)

    ReplyDelete
  2. Will buy some lala this weekend if can find at the wet market. Didn't see any vendor selling them last few weeks ago.

    ReplyDelete
  3. I love this lala dish too! Another one is crabs cooked this way! mmmmm... like you'd said eat first worry later:D

    ReplyDelete
  4. Wow, my favourite! Can I eat this with my 9 fingers? hahaha....
    Have a great day!
    Regards, Kristy

    ReplyDelete
  5. I love this clam dish. Simply yummy!

    ReplyDelete
  6. i like to cook this way too, simply yummy!

    ReplyDelete
  7. I love these but can't get them here. Maybe I can use mussels.

    ReplyDelete
  8. Great! Love those clams and what a fantastic dish! Yum!

    ReplyDelete
  9. oooohh...i love lala anytime! kam heong some more.. put lots and ginger too..

    ReplyDelete
  10. Cheah..looking at your plate of kam heong lala, I also want to buy some this weekend and cook it your style. Thanks for sharing...not only me got entranced even Kristy !!! :))

    ReplyDelete
  11. Hi Friends
    Thanks so much for the compliments!
    Mary, I suppose you can try with mussels, think should be great too.

    ReplyDelete
  12. When I saw this last night I was going to make it with prawns but they wanted something with a sauce, so i'll make this soon!

    ReplyDelete
  13. 3 hungry tummies
    Trust you to come up with mouth-watering dishes anytime!

    ReplyDelete
  14. I've never tried a hand at clams so far.

    ReplyDelete
  15. Shirley
    Are clams readily available in your area? It's a good idea to try it.

    ReplyDelete
  16. Love kam heong style too! So delicious and I just can't stop eating once I start!

    ReplyDelete
  17. pigpigscorner
    Yes 'kam heong' prawns and crabs are yummy too!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...

Double boiled Black chicken soup

This chicken soup is slightly different from the normal good old chicken soup as it's double-boiled with black chicken.  Flavoured with traditional Chinese herbs like sweet wolfberries /goji berries/Boxthorn fruits, Ginseng aka 'Pau Sum' in Cantonese and Yuzhu aka Solomon's seal rhizome/polygonatum, this soup is believed to be invigorating and nutritious.  According to the Chinese, the black chicken has curative value and it's above that of white chicken meat as the former has less fat. A short introduction to the traditional Chinese herbs.  'Pau Sum' helps to increase energy, enhance healthy blood circulation and also boost the immune system. Wolfberries   helps to improve vision and  nourish the lungs and kidneys. Yuzhu helps to treat dry throat, dry cough, promote production of body fluid and relieve dryness syndrome.