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Stir-fried Lala Clams with Belacan Chilli

   

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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 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 the local supermarket, so it’s a huge time saver as I do not need to pre-soak the clams in salted water to purge the sand. I also use my favourite Taho brand belacan chilli which is super hot. You can use this paste to stir fry many fiery dishes like prawns and other seafood, it’s good stuff.

Stir fry lala with blachan chilli

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.

Ingredients
(Serves 2)

- 150g de-shelled lala clams meat
- 1 tbsp cooking oil
- 2 stalks spring onions, cut to 5cm (2 inch) lengths
- 4 cloves garlic, minced
- 1/2 onion, cut to rings
- 1 tbsp blachan chilli paste (store-bought or home-made) adjust according to your preference

Directions

1. Heat oil in wok, saute garlic, thick spring onions stalks (white part) and onion rings till fragrant.
2. Add belacan chilli paste and the lala clams and stir fry for a few minutes (remember to open your windows to air your kitchen… the belacan 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

Check out all lala clams recipes.


                                           

Leave a Comment





36 Responses to “Stir-fried Lala Clams with Belacan Chilli”

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  1. Joyce — January 6, 2009 @ 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!

    Reply

  2. Mappen — January 6, 2009 @ 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.

    Reply

  3. Peter — January 6, 2009 @ 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.

    Reply

  4. didally — January 6, 2009 @ 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?

    Reply

  5. mikky — January 7, 2009 @ 1:32 am

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

    Reply

  6. lisaiscooking — January 7, 2009 @ 3:03 am

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

    Reply

  7. Tastes of Home — January 7, 2009 @ 4:07 am

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

    Reply

  8. Little Corner of Mine — January 7, 2009 @ 7:22 am

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

    Reply

  9. Reeni — January 7, 2009 @ 10:18 am

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

    Reply

  10. Selba — January 7, 2009 @ 10:25 am

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

    Reply

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