Stir-fried Lala Clams with Blachan Chilli

by wiffy on January 6, 2009
(find me @ twitter . facebook . flickr)

in 15-minute shorts, Asian, Recipes, Seafood Stir Fries

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Stir fry lala with blachan chilli
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

Stir fry lala with blachan chilli
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 oil

Directions

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 with blachan chilli
Stir fry lala clams with blachan chilli



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{ 30 trackbacks }

Sambal Sotong | NoobCook.com
April 10, 2009 at 9:22 am

{ 30 comments… add your comment }

1 Joyce January 6, 2009 at 10:10 pm

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!

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2 Mappen January 6, 2009 at 10:45 pm

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.

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3 Peter January 6, 2009 at 10:49 pm

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.

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4 didally January 6, 2009 at 11:36 pm

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?

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5 mikky January 7, 2009 at 1:32 am

that certainly looks yum… happy new year to you :)

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6 lisaiscooking January 7, 2009 at 3:03 am

This looks great, and I love spicy shellfish! Now, I have to look for blachan chilli paste.

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7 Tastes of Home January 7, 2009 at 4:07 am

this looks soo good! and I wish they sold lala here hehe, but I will try with manila clams! thanks :)

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8 Little Corner of Mine January 7, 2009 at 7:22 am

Girl, I do miss lala dearly! I have not seen lala clams here, the clams here are fairly big.

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9 Reeni January 7, 2009 at 10:18 am

I have never seen the lala clams before! This does look yummy, and easy to make when you are busy. :XO:

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10 Selba January 7, 2009 at 10:25 am

Not familiar with lala cham… btw, it sounds so cute :)

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11 Kevin January 7, 2009 at 11:19 am

Lala clams sound good. I will have to see if I can find some.

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12 pablopabla January 7, 2009 at 11:36 am

Hey! You’ve got lala clams too! How coincidental :D

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13 tigerfish January 7, 2009 at 2:02 pm

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!

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14 vkeong January 7, 2009 at 2:34 pm

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

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15 didally January 7, 2009 at 3:57 pm

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. :wink:

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16 beachloverkitchen January 7, 2009 at 4:03 pm

oh my!! what a nice meal if I can eat your la-la dish right now! yummy!!

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17 Pigpigscorner January 7, 2009 at 5:14 pm

simple and delicious! haven’t had these in awhile…

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18 Pink Parisian January 8, 2009 at 12:24 pm

Oh this one is going to be a must try for me! It is making me drool…

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19 [eatingclub] vancouver || js January 8, 2009 at 1:01 pm

This clam dish looks beautiful! I always love spicy with clams. Yummy.

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20 Ning January 8, 2009 at 4:39 pm

we usually cook our clams in their shell. but we also add chillies! yummy! :)

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21 Farina January 9, 2009 at 4:34 am

I can definitely eat 2 plates of rice with these lala.

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22 snooky doodle January 9, 2009 at 5:02 am

Wow your dishes are amazing and your photos are so nice. I like it hot but not too much . Looks delicious though :)

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23 lk January 9, 2009 at 9:00 am

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! :P

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24 wiffy January 9, 2009 at 11:58 am

Hi all, thanks for the nice comments :wink:

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

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25 Pepy January 9, 2009 at 1:19 pm

This is great! Siput Lala.

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26 Katie January 10, 2009 at 11:21 am

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 :lol:

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27 keropokman January 10, 2009 at 1:34 pm

these lala looks so delicious. it makes me wanna whip them up now.

i have all the other ingredients at home, except lala!

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28 cecil January 11, 2009 at 4:20 am

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.

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29 Jude January 16, 2009 at 8:39 am

lala clams sound like happiness. I wonder what these things are called around here. manila clams maybe?

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