When it comes to some of the Malaysian cuisines, there are no English word for it. I seriously don't know how to translate "Kam Heong" to a better word, though, I think it is in Cantonese. If it is then it would probably be 'fragrant clams'.
Kam Heong lala is the easiest dish to make and it takes you no less than 30 minutes, inclusive of preparation to do.
Cooking has always been the most fun and relaxing thing to do for me. Plus, I enjoy experimenting on fusion of tastes that are rather different from the norm, these are my own hybrid of recipes. You may notice I have added a side note of options that even if you do not add them, it is still okay.
First things first, find a really nice meaty clams or else you would just be cooking shells. I frequent the market place a lot and sometimes their produce is different, you may not be able to find certain seafood unless it comes with a season. This time, I decide to grab those clams.
Ingredients for 2 person
2 shallots diced
3 pieces of garlic
3 bird eye's red chilli
1 teaspoon of dried shrimps
1 inch of sambal belacan (optional)
1 tablespoon of curry leaves
1 inch of ginger diced
1 tablespoon of Lee Kum Kee chilli bean paste/ alternative - soy bean paste if you don't want it to be too spicy.
1 tablespoon of cooking oil
1 teaspoon of Worcestershire sauce (optional)
1 teaspoon of fish sauce (optional)
2 stalk of spring onions - finely chopped
1 tablespoon of meat curry powder
1 tablespoon of Chinese cooking wine/ alternative - white wine
I clean the clams by soaking them for a good 20 minutes and rinse twice to remove the sands from the shells.
Heat the wok with adding cooking oil and add garlic, stir fry until fragrant. Then add your chilli, sambal belacan, dried shrimps, shallots, chillies, ginger and cook for another 2 minutes.
As the aroma fills your kitchen, add the Worcestershire, fish sauce and your chilli bean paste or soy bean paste and stir fry along with your earlier spices until the paste thickens with the oil.
Pour in the clams and coat them with your paste around them for 1 minute, add wine and curry powder and continue to stir fry until the clams open for another 3 minutes.
Lastly add spring onions and continue to to stir for another 1 minute and it is ready to serve.