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Sunday, 28 June 2015

Fragrant Stir Fried Clams (aka Gum Heong Lala) 炒甘香啦啦





Another famous Malaysian hawker food that I like... 甘香啦啦! 






Fragrant Stir Fried Clams uses curry leaves, dried shrimps and garlic as main seasoning. Super fragrance and tasty! I bet you'll ask for more after you tried the first one! 





I didn't planned to cook this at first, brought my boy to market and he saw the clams. Pester me to cook clams for him. 


Alright, last minute meal again...Poor boy can't take spicy food, can't eat the clams that we ordered in Malaysia, so I cooked the non-spicy version for him. Luckily I managed to cook something similar to what we ate in Malaysia 2 weeks back. :) 

A little thing that I do to make my son happy! 



Ingredients:




Clams 


I was told that these clams has no sands in it, no need to brush or wash.
Just soak in salt water and drain before cook. 



(A)

Dried Shrimp (chopped)

Garlic (chopped)

Small Onion (chopped)

Handful of Curry Leaves 

Ginger (thinly sliced)

Chilli (if using)




I didn't take down the measurement of each ingredients, here's the picture to show the proportion 



(B)

Curry Powder

Oyster Sauce

Soy Sauce

Dark Soy Sauce

Sugar












Oil for cooking


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如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:


1. Heat oil in a wok/ skillet. Stir fry (A) until fragrant.




2. Add in clams.





3. Stir fry until the clams open. Add in (B).




4. Stir fry with high heat until the sauce is thicken. However, do not over cooked the clams.



5. Dish out and serve immediately with steamed rice. If you like my recipe, click herefollow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!












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