Skip to main content
logo
Food Advertising by

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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Ma lai Ko ~ 马拉糕

  Whenever we 'yum cha' in a Chinese dim sum restaurant we never fail to order and try their Ma Lai Ko, which is a brown sugar steamed fluffy sponge cake and what most kids would like to have.  I have been looking for a simple recipe to make this Ma Lai Ko.  Some recipes require a fermented starter dough which will result in streaky patterns in the Ma Lai Ko, some will just go with baking powder and sodium bicarbonate but I chance upon this recipe which requires yeast, baking powder and sodium bicarbonate. I made this on a cool, windy, day and was praying that the batter will rest and proof with bubbles after 2  hours and thankfully it did.  I was very pleased when the cake looked good after I opened the lid of my steamer and the taste was superb, not overly sweet and the texture, nice, soft and moist.  I kept the remaining pieces of 'ko' in a container, at room temperature and they stayed nice and moist even on the third day, maybe because the weather was cool and not

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****