golden fragrance

semalam mood masak datang lagi. sebabnya..the day before tu tertengok master.chef. diorang kena masak mussels. i tak jumpa mussels so i beli je la lala.same la tu family clams jugak kan? :p

selalunya if kitorang pegi makan kat devils crab or uptown mesti akan order kam heong lala or siput buluh. suka sangat coz rasa dia manis & pedas cili padi+curry. so semalam i try la buat kam heong lala ni. recipe i amik kat dis blog  http://lilyng2000.blogspot.com/

The word “Kam Heong” literally means Golden Fragrance. It really does light-up the smelling senses and tastes great. A profusion of smells from the key ingredients - curry leaves, curry powder, dried shrimps, shallots, garlic, and chilies.

cewah..sejak ada instagram rajin betol nak edit gambar :p

Ingredients:

1 lb clams - if fresh - soak in salt water for 1 hr and drain dry - if frozen, do not thaw

2 tbsp oil

2 tbsp dried prawns, soaked & chopped

3 sprigs curry leaves

10 shallots, chopped

10 chilli padi chopped

Seasoning

1/2 tsp taucheong/mein see/fermented soya bean paste

1 tbsp fish curry powder

1 tbsp oyster sauce

1 tsp light soya sauce

1 tsp sugar

1/2 tsp dark soya sauce

dash of chicken stock granules

Steps :-)

1. Heat 2 tbsp oil and saute dried prawns until fragrant.
2. Add in curry leaves, shallots, chilli padi and stir-fry until aromatic.
3. Add in the lala, seasonings and stir fry at high heat until well mixed.
4. Cover with a lid, cook for 2 minutes until clams/la la are opened.
5. Stir to mix all the ingredients together.  Do this for about 3-4mins.
6. Remove from heat to be served immediately.

by the way, if lala takde, you bley jugak tukar guna udang ke, ketam ke :-)