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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”

  1. Kevin — January 7, 2009 @ 11:19 am

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

    Reply

  2. pablopabla — January 7, 2009 @ 11:36 am

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

    Reply

  3. tigerfish — January 7, 2009 @ 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!

    Reply

  4. vkeong — January 7, 2009 @ 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

    Reply

  5. didally — January 7, 2009 @ 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:

    Reply

  6. beachloverkitchen — January 7, 2009 @ 4:03 pm

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

    Reply

  7. Pigpigscorner — January 7, 2009 @ 5:14 pm

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

    Reply

  8. Pink Parisian — January 8, 2009 @ 12:24 pm

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

    Reply

  9. [eatingclub] vancouver || js — January 8, 2009 @ 1:01 pm

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

    Reply

  10. Ning — January 8, 2009 @ 4:39 pm

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

    Reply

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