Kam Heong Lala~Pipi~Clams

'Kam Heong' means fragrant, be it lala, pipi or clams, they are the same.  I love these, more so if they're done with chllies, spicy but then again it's artery-clogging.  So, I just console myself, dig in first, and swim more later!

Wash and blanch the clams in hot water for just a short while.  Dish out and drain.
Heat up the wok with some oil, bird eye chillies, garlic, ginger and dried shrimps.

Toss in some home grown curry leaves, stir-fry, then toss in the blanched clams.  Then you'll get this ......

This is real yummy, I can gobble up this whole plate all by myself!

Ingredients

• 1 Kg clams
• 40 gm dried shrimps - washed and chopped
• 20 gm garlic - chopped
• 10 gm ginger - chopped
• 2 bird's eye chillies - cut
• curry leaves
• 3 tsp sugar
• 1 Tbsp dark soya sauce
• 2 tsp tau cheong/preserved bean paste
• 2 Tbsp oil for frying
• Salt to taste

Preparation

1. Heat up a pot of water and while waiting for it to boil, wash the clams a few times to get rid of dirt.  Drain and set aside.
2. Blanch the washed clams in the boiling water for a short while, dish out, drain.
3. Heat up oil in a wok, stir-fry the garlic, ginger, dried shrimps, chillies and curry leaves.
4. Add in the preserved bean paste and stir-fry till fragrant.
5. Add in the blanched clams, sugar, dark soya sauce and salt to taste.  Sprinkle in some water if necesary.
6. Once all the clams have opened up, this dish is ready.
7. Dish out  onto a plate.
8. Serve hot with rice or eaten on its own.

Join me ! ......... mmmm