Fragrant Stir-fry Clams aka Kam Heong Lala 炒甘香啦啦/蛤蜊/蚬

Fragrant Stir Fry Clams aka Kam Heong Lala is a famous hawker/ ZiChar dish in Malaysia, it's also one of my favourite. Fresh clams blends well with savoury Kam Heong Sauce which made up of curry leaves, dried shrimps, curry powder, garlic and other seasonings. Super fragrance and tasty! I bet you'll ask for more after you've tasted 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:
中文食谱：请在网页的右边点击Translate, 然后选择中文翻译。

1kg Clams (blanched)

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)

60g Dried Shrimp (chopped)

3 cloves Garlic (chopped)

3 Shallot (chopped)

Handful of Curry Leaves 

Thumb size Ginger (thinly sliced)

1 Red Chilli or Bird's Eye Chili (optional)


(B)

1 tbsp Curry Powder

1.5 tbsp Oyster Sauce

1/2 tbsp Light Soy Sauce

1/4 tsp Dark Soy Sauce

1/2 tsp Sugar

2 tbsp Water

Some oil for cooking

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Method:


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

2. Add in (B). Stir in clams, coat with the sauce.

3. Dish out and serve right away. If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  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!