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Kam Heong Clams

Kam Heong Clams

I have an excess of curry leaves and decided to stir fry lala clams kam heong style – a truly Malaysian dish. Kam heong (金香) is Cantonese dialect and literally translate as “golden fragrance”. The spice blend includes dried shrimps, curry powder, shallots and garlic. This sauce is frequently used to stir fry crabs, chicken, prawns and in this recipe, lala clams. The aroma of the curry powder and curry leaves really stand out in this dish. I literally lick the sauce off the shells, so good. Lala clams is cheap (I paid about $3 for 1kg) and fast to cook (about 2 minutes), so it’s really economical to cook this at home as compared to ordering it outside.

Kam Heong Clams

21 comments on “Kam Heong Clams”

  1. Tau cheo… Is it yellow bean paste?

  2. Oh wow! This has to be my favourite!! I can eat them all!

  3. This looks really delicious! I miss lala!

  4. i think people underestimate the use of curry leaves! I could imagine having this with rice!

  5. I love lala clams! Haven’t the guts to cook them yet because seafood can be so tricky. Btw, i tried your coca-cola recipe using pork chops. Worked a treat! thanks.

  6. I think I’d lick them clean too, almost smelling how fragrant they are : ).

  7. We are all a bunch of shell-lickers! hahaha! Must be super fragrant and delicious.

  8. I love clams, but never cooked at home since my husband does not eat them…yours look delicious with all the spices.
    Great pictures…so tempting!
    Hope you are having a nice week :-)

  9. Kam Heong is a very fragrant, and flavorful, yet spicy way to spice up any seafood dish! Try it with crabs, prawns, they are equally as good too :D

  10. Oh I’m drooling over here… I love clams… I wish I could have some right now!

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