Kam Heong Lala

Kam Heong Lala

Course Side Dish
Cuisine Malaysian, Peranakan, Singaporean


  • 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
Keyword curry, seafood, spicy
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

´╗┐Confirm that you are not a bot - select a man with raised hand:

This site uses Akismet to reduce spam. Learn how your comment data is processed.