La La Love: Aromatic Kam Hiong Stir-Fried Clams
La La Love: Aromatic Kam Hiong Stir-Fried Clams
A fuss-free recipe with bold, irresistible flavourKam Hiong (or Kam Heong) is a uniquely Malaysian stir-fry style that blends dried shrimp, curry leaves, garlic, and chilli into a deeply aromatic, umami-rich sauce. When paired with fresh, juicy lala (clams), the result is a dish that’s quick to make and big on flavour — perfect for seafood lovers who want something satisfying without spending hours in the kitchen.This recipe uses S.S. Kim’s Clam White Boiled | Whole (500g) for convenience and quality, plus a ready-made Kam Heong sauce that takes the guesswork out of seasoning. Whether it’s a weeknight dinner or a last-minute gathering, this dish promises to impress.
Ingredients
- 500g Claim White Boiled / La La
- 1/2 Pack SpicyMama KAM HIONG SAUCE
- 100 ml water
- 1 tbsp Oil
Instructions
- If using frozen S.S. Kim’s clams, thaw according to packet instructions and drain off excess liquid.
- In a wok or large frying pan, heat a little oil over medium heat.
- Add half the pack of Kam Heong sauce directly into the hot pan and stir for 30 seconds to bring out the aroma.
- Pour in 500g clams and stir-fry.
- Toss in the clams and stir well to coat them evenly in the sauce.
- Pour in 100ml of water. Stir, cover the pan, and let everything simmer for about 3–5 minutes, or until the clams are heated through and flavours are absorbed.
- Once cooked the claims are ready to be served
