Assalammualaikum peeps :)
Kam Heong Lala or the Spicy Clams is one of the most memorable dish that i can't forget from my past childhood when nanny babysit me.She's a Chinese woman with great cooking skills and i always love the time when she ride her bicycle and i'll sit at her back heading to the wet morning market by the streets in Ipoh. It's been so long since i last meet her, i definitely remember the taste of her chinese dish that i still favor till now.Maybe because of her, the chinese food and the lifestyle,just seem so close to me, besides from chinese family.And when my popo (grandma) cook the Chao Lala... boooomm..! she totally nailed it..! She keep the rest of the children quietly- scrumptiously eating during dinner.
Ingredients:
1 kg of Lala
Dried prawns-soaked in water and drained
Vegetable Oil
Fresh Curry Leaves
Shallots-chopped
Chili Padi/ Bird Eye Chili-chopped
Cornstarch and water for thickening
**Seasonings:
1 tablespoon curry powder
1 spoon of dark and light soya sauce- i used oyster sauce
1/2 teaspoon of taucheong (fermented soy bean paste)
Instructions:
1.Heat 2 tablespoon of vegetable oil and saute dried prawns until fragrant.Add in curry leaves,shallots,chilli padi and stir fry.
2.Add in lala/clams, seasonings and stir fry at high heat until well mixed.
3.Thicken with mixture of corn flour and water, stir well.
4.Garnish with chopped spring onion or cut red chilli according to your creativity.
After finished preparing, i boast my cooking skill by sending pics to mum.. Hoho.. now her grown up daughter can cook Chinese Dish for her and popo kung kung...!!! Yeeaahhh.. :)
Ohhh.. i missed popo kung kung so much ><
*Happy cooking*
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