Kam Heong Lala Recipe

Clams are easy to cook and is a fast and cheap dish to be serve on any occasion. Although it is not a popular dish to be serve on a barbecue party, I would suggest you to do so. It is easy to cook and prepare and most importantly, it is delicious. While waiting for your barbecue meat to be ready, try cooking a plate of clams for your guests. I am sure they will love it. Just follow these simple steps.

Ingredients:

• 1 kg clams
• 2 tbsp dried shrimps
• 1/4 cup hot water
• 1 tbsp curry powder
• 2 tbsp cooking oil
• 3 shallots finely chopped
• 3 garlic cloves minced
• 2 ginger slices minced
• 2 chilli padi
• 1/2 tbsp soy bean paste
• 4 sprigs curry leaves

Cooking Method:

1. Clean the clams and set aside.
2. Heat cooking oil in wok. Stir fry chopped dried shrimps for 1 minute. Then add the shallots, garlic, ginger, chilli, taucheo and curry leaves. Stir fry until fragrant.
3. Then add the clams and curry paste to the wok. Cook the clams and when all the clams are opened, remove from heat. Thicken the sauce with cornstarch.

Kam Heong Lala Recipe

Clams are easy to cook and is a fast and cheap dish to be serve on any occasion. Although it is not a popular dish to be serve on a barbecue party, I would suggest you to do so. It is easy to cook and prepare and most importantly, it is delicious. While waiting for your barbecue meat to be ready, try cooking a plate of clams for your guests. I am sure they will love it. Just follow these simple steps.

Ingredients:

• 1 kg clams
• 2 tbsp dried shrimps
• 1/4 cup hot water
• 1 tbsp curry powder
• 2 tbsp cooking oil
• 3 shallots finely chopped
• 3 garlic cloves minced
• 2 ginger slices minced
• 2 chilli padi
• 1/2 tbsp soy bean paste
• 4 sprigs curry leaves

Cooking Method:

1. Clean the clams and set aside.
2. Heat cooking oil in wok. Stir fry chopped dried shrimps for 1 minute. Then add the shallots, garlic, ginger, chilli, taucheo and curry leaves. Stir fry until fragrant.
3. Then add the clams and curry paste to the wok. Cook the clams and when all the clams are opened, remove from heat. Thicken the sauce with cornstarch.

Clams steamed with ginger and rice wine

I find that seafood tastes the best if we had them fresh with very little seasoning. I went to Malacca the other day and I had a chance of eating this wonderful steamed clams. I asked the cook how he cook my clams and he told me that he didn't had to do much as the clams were so fresh, it is good even without any seasoning. But if you like just a little bit of seasoning, here's my tip on how to cook clams with ginger and rice wine.

Ingredients:

• Clams
• Ginger
• Rice wine

Steps:

1. Prepare a wok to steam the clams.
2. While waiting for the water to boil, place the clams evenly on a plate.
3. Spread thinly sliced ginger over the clams and pour in some rice wine.
4. Once the water is boiled, place the plate into the wok and steam until all the clams are open.
5. Serve warm.

Kam Heong Style Lala - Clams

The best kam heong style clams which I had is at Ah Go Go restaurant in Kepong. I may be wrong, but after going around Kepong, I find that this restaurant can cook this style the best. Another best alternative would be B Lui at the Kepong wai sek kai, a hawker stall located in Kepong Baru. Anyway, here is the closest recipe I find which is good enough but definitely not the same with those you will get at the above mentioned restaurants. But it is good enough if you prefer to cook it yourself.

Ingredients:

• 1 kg clams such as lala clams
• 2 tbsp dried shrimps
• 1/4 cup hot water
• 1 tbsp curry powder
• 2 tbsp cooking oil
• 3 shallots finely chopped
• 3 garlic cloves minced
• 2 ginger slices minced
• 2 chilli padi
• 1/2 tbsp soy bean paste
• 4 sprigs curry leaves
• cornstarch

Steps:

1. Clean the clams thoroughly by soaking with salt water and scrubbing them.
2. Chop the dried shrimps, shallots, garlic, ginger chilli padi together.
3. Heat up the oil and pour in the ingredients including the soy bean paste, hot water and curry powder.
4. Pour in the clams and cook until the clams are all open.
5. Mix in the curry leaves and cornstarch.
6. Serve warm.