There are many varieties of clams out there but one of Malaysians' favourite clams is coloquially called La-la clams (cute eh!) It is a thin shelled clam in an oblong shape, as opposed to the more commonly seen thick shelled clam in a triangular form.
I don't quite know why it's called lala. But it is very popular and are usually steamed or stir fried with a variety of sauces.
One of the my neighbourhood mix rice stalls whip up a mean dish of stir fried lala in curry bean paste and it's super yummy! Each time I chanced upon them, I will takeaway one serving for immediate consumption and an extra packet for dinner.
Here's the homecooked version - minus the MSG ;P
|Pardon the messy plating!|
Stirfry Clams with Curry Bean Paste
- 600g lala clams (can be substituted with the thicker shell clams)
- 4 sprigs of curry leaves
- 3 pips garlic, minced
- 10 slices of ginger
- 1 heap tblspn of minced bean paste
- 1 heap tsp sugar
- 1/2 tsp curry powder
- 1/2 tsp chicken stock powder
1. To prepare the clams, soak them in salty water for at least 1-2 hours. When the shells are slightly opened, rinse them under running water for a few minutes so that any mud trapped inside the shells will spill out. Pour into a colander and drain.
2. Heat some oil and fry the garlic, ginger and curry leaves until fragrant. Add in all the seasonings and bring to a boil.
3. Add in the lala clams and toss briskly on high heat until all the shells have opened up. Be careful not to overcook the clams. Adjust the taste accordingly. Dish up and serve immediately with steam rice.
Note: Lala clams perish very easily. Soak them in freshwater ie tap water, or store them straight in the fridge, and you will end up with dead clams. If you do not intend to cook the clams immediately after buying, soak them in salty water and leave them in room temperature until time of cooking.
I also like to cook lala clams in a simple broth with loads of ginger, chinese cooking wine and glass noodles. Delish! I will post this recipe in the near future.