Kam Heong Lala
- 1 KG Lala or Clams (Soaked for 1 hour in salt water and scrubbed to clean)
- 1 tbs Dried Shrimp (Soaked and chopped)
- 2` sprig Curry leaves
- 2 tbs Cooking Oil
Seasoning Paste
- 100 gm #IbuSegalaRempah
- 30 gm Fish Curry Powder
- 1 tbs Soya Sauce (Kicap Manis)
- 1 tbs Oyster Sauce
- 2 pcs Red Chili Padi (chopped, optional)
- Water (if necessary)
In a wok, heat up oil.
Add in the chopped dried shrimp and fried till fragrant then add in the curry leaves and continue frying for about 1 minute.
Add in the seasoning paste. Mix well for 1 minute
Add in the clams and stir awhile. Cover to allow clams to cooked thoroughly for about 5 minutes.
Removed lid and continue to cook till sauce thickens. Kam Heong Lala ready to be served