Stir-fried lala clams with blachan chilli (served with warm, fluffy rice)
This is my lazy bones way (as usual) of wokking ‘lala’ (the malay name which everyone calls this clam by). Lala is a type of bamboo clams which is popular in Chinese and South East Asian cuisine. I used fresh (not frozen) lala clams that have already been de-shelled when I bought them at NTUC supermarket (in Singapore), so it’s a huge time saver. I also use ready made paste … in particular Taho brand blachan chilli (see photo below) which I really really like because it is so … ooo-lala hot ;p You can use this paste to stir fry many fiery dishes like prawns and other seafood, it’s good stuff.
I am not sure if lala clams are available in western countries or what other names it goes by, but it has a distinctive orangy appearance and you can see what they look like in my picture collage below. While preparing this dish, you can cook the rice at the same time, and you will have a delightfully tummy warming meal of delicious fiery hot lala served atop warm rice within 15 minutes ;p
Making of stir fried lala clams with blachan chilli
Ingredients
(Serves 2)- 150g lala clams (de-shelled)
- 2 stalks spring onions, cut to 2 inch lengths
- 1 tbsp chopped garlic
- 1/2 onion, cut to rings
- 1 tbsp blachan chilli paste (I use Taho brand, very hot… shiok!) – adjust according to your liking
- 1 tbsp vegetable/olive oilDirections
1. Heat oil in wok, saute garlic, thick spring onions stalks (white part) and onion rings till fragrant.
2. Add blachan chilli paste and the lala clams and stir fry for a few minutes (remember to open your windows to air your kitchen… the blachan can be very pungent smelling :P).
3. Add the rest of the spring onions, stir fry for a minute, mixing everything well. Serve with warm rice.
Stir fry lala clams with blachan chilli
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{ 32 comments… read them below or add one }
what a cute name! Lala clams! The name itself does evoke curiosity. Not much of a clam person myself, however looking at the pics of lala clams served with white fluffy rice does make me wanna try some soon!
I love this 15-minute-shortys.
I have to work a lot each day and no time and motivation for big cooking in the evening. But I don’t want to eat out every day. So this recipes are good for me.
I had to google lala clams to see what they look like in their shells. I’ll look out for them at the Asian market.
Really quick and easy! I like that it’s fried with blachan. Can have loads of rice with just this dish alone.
Did u buy clams that’s already deshelled?
that certainly looks yum… happy new year to you
This looks great, and I love spicy shellfish! Now, I have to look for blachan chilli paste.
this looks soo good! and I wish they sold lala here hehe, but I will try with manila clams! thanks
Girl, I do miss lala dearly! I have not seen lala clams here, the clams here are fairly big.
I have never seen the lala clams before! This does look yummy, and easy to make when you are busy.
Not familiar with lala cham… btw, it sounds so cute
Lala clams sound good. I will have to see if I can find some.
Hey! You’ve got lala clams too! How coincidental
I wonder how long can they stay fresh after de-shelled but it so oo-lala cool to have it de-shelled. So yummy! Lala rice plate
Love it!
nice one. if you could come up with a kam heong lala recipe it’d be great.. I am such a sucker for kam heong clams lol. So far none of the recipes online managed to score for me
Hey wiffy, I got my small tart pans at Daiso. They have 2 types. The one I shown in the latest post has no removable bottom. There’s another black one that has a removable bottom.
You should be able to find some at Phoon Huat as well.
oh my!! what a nice meal if I can eat your la-la dish right now! yummy!!
simple and delicious! haven’t had these in awhile…
Oh this one is going to be a must try for me! It is making me drool…
This clam dish looks beautiful! I always love spicy with clams. Yummy.
we usually cook our clams in their shell. but we also add chillies! yummy!
I can definitely eat 2 plates of rice with these lala.
Wow your dishes are amazing and your photos are so nice. I like it hot but not too much . Looks delicious though
I can really “feel” the spiciness of this dish looking at your great shots. Really got the “UMMP” feeling! It reminds me of the Penang char kway teow. Do u think it will be a good pair for kway teow too? Hehehe!
Hi all, thanks for the nice comments
Peter, a clear photo of what the shells look like http://www.deliciousasianfood.com/2008/12/22/lala-clams/
didally, yes the clams already comes de-shelled, at ntuc ^^
tigerfish, the package says to consume within 3 days of date sale =)
vkeong, You made me wanna go try what this ‘kam heong’ version tastes like ;p
lk, still can’t get enough of penang food fare right? ;p
This is great! Siput Lala.
Lovely! I adore seafood, but because of where I live, getting is fresh is impossible. I am lucky to have such great photos like this to turn to when my seafood craving hits! Until I visit my family in Florida, that is
these lala looks so delicious. it makes me wanna whip them up now.
i have all the other ingredients at home, except lala!
Never knew that it’s called Lala clams in Singapore! I am going to hit Asian grocery later tonight and I am pretty sure they sell this type of clams there. And of course, I always have bottle of belacan in my fridge! Perfect dish for -20 celcius day.
lala clams sound like happiness. I wonder what these things are called around here. manila clams maybe?
where can i find this clams with shells fresh in Singapore?
I’ve seen them at supermarkets (fridge section) but they may not be available daily. I think you can also find them at wet markets. It’s a pretty common type of clams in Singapore.